Keto Cauliflower Lasagna

keto lasagna
The Spruce / Leah Maroney
  • Total: 2 hrs
  • Prep: 25 mins
  • Cook: 95 mins
  • Yield: 1 lasagna (8 slices)

We’ve finally found it…a keto pasta dish that actually tastes like pasta. This keto lasagna is incredibly delicious and will fool even the most devoted pasta lovers. Instead of using sliced zucchini or eggplant as the noodles, we created lasagna noodles out of cauliflower. It sounds complicated or intense, but it’s super easy to execute and doesn’t require any special tools or pasta rollers. Plus,. you don’t have to boil any noodles!

The cauliflower “noodles” are layered with a hearty meat sauce and of course a generous helping of creamy ricotta cheese.

It’s very low carb and completely satisfying. You won’t be missing any starch in this show-stopping dish.

Ingredients

  • For the Cauliflower Noodles:
  • 2 pounds cauliflower
  • 2 eggs
  • 1/2 cup mozzarella cheese (shredded)
  • 1/4 cup Parmesan cheese (grated)
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • For the Meat Sauce:
  • 1 pound ground beef
  • 1 pound sweet Italian ground sausage
  • 1/2 yellow onion (diced)
  • 3 cloves garlic (minced)
  • 1 (28-ounce) can crushed tomatoes
  • 1/2 cup frozen spinach
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • For the Ricotta Filling:
  • 2 1/4 cup mozzarella cheese
  • 2 cups ricotta cheese
  • 1 egg
  • 1/4 cup Parmesan cheese (grated)
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1/2 cup heavy cream

Steps to Make It

Note: while there are multiple steps to this recipe, this dish is broken down into workable categories to help you better plan for preparation and cooking.

Make the Cauliflower Lasagna Noodles

  1. Gather the ingredients.

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     The Spruce Eats / Leah Maroney
  2. Preheat the oven to 375 F. Rice the cauliflower in a food processor or with a cheese grater until you have fine crumbs. 

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     The Spruce Eats / Leah Maroney
  3. In a bowl combine the cooked cauliflower, eggs, mozzarella cheese, Parmesan cheese, garlic powder, salt, black pepper, and Italian seasoning until well mixed. 

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     The Spruce Eats / Leah Maroney
  4. Line a 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. 

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     The Spruce Eats / Leah Maroney
  5. Bake the cauliflower sheet in the preheated oven for about 15 minutes or until golden brown and firm. Allow it to cool before assembling. 

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     The Spruce Eats / Leah Maroney

Make the Sauce

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

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     The Spruce Eats / Leah Maroney
  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. 

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     The Spruce Eats / Leah Maroney
  3. Add the onion and garlic to the meat mixture and sauté until they are fragrant and just softened. 

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     The Spruce Eats / Leah Maroney
  4. Add the crushed tomatoes, spinach, Italian seasoning, and salt. Stir to combine. Reduce the heat to low and simmer for 10 minutes. 

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     The Spruce Eats / Leah Maroney

Make the Ricotta Filling and Assemble the Lasagna

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

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     The Spruce Eats / Leah Maroney
  2. Mix together the 1/4 cup of the mozzarella, ricotta cheese, egg, Parmesan cheese, salt, pepper, and Italian seasoning in a bowl until they are well mixed. 

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     The Spruce Eats / Leah Maroney
  3. Cut the sheet of cauliflower in half, so that you have 2 approximately 9 x 13-inch sheets. 

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     The Spruce Eats / Leah Maroney
  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. 

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     The Spruce Eats / Leah Maroney
  5. Top with half of the meat sauce, spreading evenly over the ricotta. Sprinkle with 1 cup of the mozzarella cheese. 

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     The Spruce Eats / Leah Maroney
  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 375F for 45 minutes. 

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     The Spruce Eats / Leah Maroney
  7. Uncover and cook for another 20 minutes until the top of the cheese has browned and the edges are bubbly. 

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    The Spruce Eats / Leah Maroney 
  8. Top with chopped parsley. Allow to cool slightly, then cut and serve! 

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