Keto Cauliflower Lasagna

keto lasagna
The Spruce / Leah Maroney
Prep: 35 mins
Cook: 105 mins
Total: 2 hrs 20 mins
Servings: 9 slices
Yield: 1 pan
Nutrition Facts (per serving)
544 Calories
34g Fat
19g Carbs
44g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 9
Amount per serving
Calories 544
% Daily Value*
Total Fat 34g 43%
Saturated Fat 17g 84%
Cholesterol 186mg 62%
Sodium 1507mg 66%
Total Carbohydrate 19g 7%
Dietary Fiber 5g 17%
Total Sugars 7g
Protein 44g
Vitamin C 54mg 269%
Calcium 487mg 37%
Iron 5mg 26%
Potassium 890mg 19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

"The keto lasagna was meaty and cheesy, and the flavor was great. The cauliflower 'noodles' were still somewhat soft after baking, so squeezing more moisture out might be helpful. An excellent choice for a keto main dish!" —Diana Rattray

keto lasagna with cauliflower "noodles"
A Note From Our Recipe Tester


For the Cauliflower Noodles:

  • 2 pounds cauliflower florets

  • 2 large eggs

  • 1/2 cup shredded mozzarella cheese

  • 1/4 cup grated Parmesan cheese

  • 1 teaspoon garlic powder

  • 1 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper

  • 1 teaspoon Italian seasoning

For the Meat Sauce:

  • 1 pound ground beef

  • 1 pound sweet Italian sausage, bulk or removed from casings

  • 1/2 yellow onion, diced

  • 3 cloves garlic, minced

  • 1 (28-ounce) can crushed tomatoes

  • 1/2 cup frozen spinach

  • 1 teaspoon Italian seasoning

  • 3/4 teaspoon kosher salt, more to taste

For the Ricotta Filling:

  • 2 1/4 cups shredded mozzarella cheese, divided

  • 2 cups ricotta cheese

  • 1/4 cup grated Parmesan cheese

  • 1 teaspoon Italian seasoning

  • 3/4 teaspoon kosher salt, more to taste

  • 1 teaspoon freshly ground black pepper

  • 1 large egg

  • 1/2 cup heavy cream

  • Chopped parsley, for optional garnish

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.

     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. 

     The Spruce Eats / Leah Maroney
  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.

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

     The Spruce Eats / Leah Maroney
  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. 

     The Spruce Eats / Leah Maroney
  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. 

     The Spruce Eats / Leah Maroney

Make the Sauce

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

     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. 

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

     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. Taste and add more salt if needed.

     The Spruce Eats / Leah Maroney

Make the Ricotta Filling and Assemble the Lasagna

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

     The Spruce Eats / Leah Maroney
  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.

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

     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. 

     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. 

     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 375 F for 45 minutes. 

     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. Top with parsley if using. Allow to cool slightly, then cut and serve! 

    The Spruce Eats / Leah Maroney 


  • You can make the cauliflower sheet and meat sauce ahead of time and refrigerate them. When ready to bake, mix the ricotta filling and assemble the lasagna.
  • If you don't squeeze the cauliflower after cooking it in the saute pan, the cauliflower sheet will be a little fragile and you may have to layer it in a few smaller pieces. Regardless the lasagna will come together nicely and taste delicious in the end.

Recipe Variations

  • Use ground turkey and turkey Italian sausage instead of ground beef and pork Italian sausage.
  • Replace the crushed tomatoes with a seasoned marinara sauce and omit the Italian seasoning in the sauce mixture. Taste before adding salt.
  • Instead of cauliflower layer the meat, cheese, and ricotta filling with 2 to 3 large zucchini that have been thinly sliced lengthwise.

How to Store Keto Lasagna

  • Refrigerate leftover keto lasagna in an airtight container and eat within 4 days.
  • To freeze, place portions in freezer containers and freeze for up to 6 months. Thaw in the refrigerator overnight.
  • Reheat leftover lasagna in the microwave or a preheated 350 F oven until it is hot (165 F).

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