Keto Cauliflower Lasagna Recipe

Make the Cauliflower Lasagna Noodles

1. Gather the ingredients.

2. Preheat the oven to 375 F. Rice the cauliflower in a food processor or with a cheese grater until you have fine crumbs. 

3. Saute the riced cauliflower in a large saute pan on medium-high heat for about 3 to 5 minutes, or until the cauliflower is softened and some of the moisture has cooked off. Squeeze dry in cheesecloth if you wish. This is optional since we are not trying to create something crisp.

4. In a bowl combine the cooked cauliflower, eggs, mozzarella cheese, Parmesan cheese, garlic powder, salt, black pepper, and Italian seasoning until well mixed. 

5. Line an 18 x 13-inch baking sheet with parchment paper. Spread the cauliflower mixture in an even layer over the baking sheet. It should be about a 1/4-inch thick. Smooth with a spatula to make it a flat sheet. 

6. Bake the cauliflower sheet in the preheated oven for about 15 minutes or until golden brown and firm. Allow it to cool before assembling. 

Make the Sauce

1. While the cauliflower is baking, prepare the sauce. 

2. Brown the ground beef and the sausage in a large heavy-bottomed pot on high heat until cooked through. Stir frequently as it cooks. 

3. Add the onion and garlic to the meat mixture and sauté until they are fragrant and just softened. 

4. Add the crushed tomatoes, spinach, Italian seasoning, and salt. Stir to combine. Reduce the heat to low and simmer for 10 minutes. Taste and add more salt if needed.

Make the Ricotta Filling and Assemble the Lasagna

1. While the sauce is simmering, prepare the ricotta mixture. 

2. Mix together the 1/4 cup of the mozzarella, ricotta cheese, Parmesan cheese, salt, pepper, and Italian seasoning in a bowl until they are well mixed. Taste and add more salt and pepper if needed. Mix in the egg.

3. Cut the sheet of cauliflower in half, so that you have 2 approximately 9 x 13-inch sheets. 

4. Place one sheet in the bottom of your 9 x 13-inch casserole dish. Top with half of the ricotta mixture. Smooth the top with a spatula so that it is even. 

5. Top with half of the meat sauce, spreading evenly over the ricotta. Sprinkle with 1 cup of the mozzarella cheese. 

6. Repeat with another cauliflower layer, ricotta layer, and sauce layer. Top with the rest of the mozzarella cheese. Pour the heavy cream over the top. Cover and bake at 375 F for 45 minutes. 

7. Uncover and cook for another 20 minutes until the top of the cheese has browned and the edges are bubbly. Top with parsley if using. Allow to cool slightly, then cut and serve!