Low-carb cauliflower lasagna

Oh, yes. This happened. An amazing low-carb lasagna without any carbs or fat, from popular Swedish cookbook author and blogger Åse Falkman Fredrikson. You know you absolutely want this cheesy and savory lasagna for dinner tonight.
Oh, yes. This happened. An amazing low-carb lasagna without any carbs or fat, from popular Swedish cookbook author and blogger Åse Falkman Fredrikson. You know you absolutely want this cheesy and savory lasagna for dinner tonight.

Ingredients

6 servingservings
USMetric
  • 1 lb 450 g ground beef
  • 1 1 yellow onionyellow onions
  • 3 3 garlic clovegarlic cloves
  • 2 tablespoons 2 tablespoons tomato paste
  • 14 oz. 400 g crushed tomatoes
  • 1 tablespoon 1 tablespoon concentrated beef bouillon
  • 8 tablespoons 120 ml red wine
  • 1 teaspoon 1 teaspoon salt
  • 1 pinch 1 pinch ground black pepper
  • butter, for frying
Cheese Sauce
  • 1 cup 225 ml sour cream
  • 8 tablespoons 120 ml heavy whipping cream
  • 4¼ oz. 120 g shredded cheese
  • salt and pepper
Lasagna Sheets
  • 2 lbs 900 g cauliflower
  • 4 4 eggeggs
  • ½ teaspoon ½ teaspoon kosher or ground sea salt
  • 1 pinch 1 pinch ground black pepper
  • 8 tablespoons 120 ml grated parmesan cheese

Instructions

Instructions are for 6 servings. Please modify as needed.

  1. Set the oven to 400°F (200°C).
  2. Fry the ground beef in butter in a thick-bottomed pot. Chop onion and garlic finely and fry in butter, and add the tomato paste. Put the fried onion, garlic and tomato paste in the pot and pour in crushed tomatoes. Season with bouillon, red wine, salt and black pepper and let simmer for about 20 minutes.
  3. Now start with the lasagna sheets. Place a parchment paper in a large baking pan and grease with oil. Grate a medium-sized cauliflower head in a food processor. The cauliflower should be finely grated. Place the grated cauliflower in a bowl and cook for two minutes on high in the microwave oven. Stir and microwave for two more minutes.
  4. Let the grated cauliflower cool and place in a baking cloth (towel) and squeeze the liquid out by tying and wringing the towel. Almost a cup of liquid has to come out for the rice to be dry.
  5. Put the cauliflower rice – about 3 cups (700 ml) – eggs and spices in a bowl and stir them together. Spread the batter on to the parchment paper and bake on lower rack of the oven for about 15 minutes. Remove and let cool. Cut into adequate-sized pieces (like lasagna sheets).
  6. Bring heavy cream and sour cream to a boil, remove from heat and stir in the cheese. Add salt and pepper to taste.
  7. In a deep baking dish add some bolognese, then sheets and cheese sauce. Alternate and finish up with cheese sauce and grated parmesan cheese.
  8. Increase the oven temperature to 450°F (225°C) and bake for 20–30 minutes.

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60 Comments

  1. Isobel
    If you don't have a microwave, lightly boil the cauliflower florets first, drain them, then whizz them in a food processor. Then you can carry on with the squeezing/drying etc.
  2. Ruth
    Just fyi, sometimes you can find grated cauliflower in a bag in the refrigerated section at Aldi. Handy for those in a hurry.
  3. Glenda
    Trader Joes in the USA carries cauliflower rice, both frozen and in the refrigerator section. They can barely keep it in stock!
  4. Barb
    Is it possible to substitute the heavy cream?
  5. Madeline
    I have the Trader Joe's frozen cauliflower rice but need to know if I should still microwave it and squeeze out water or if I can can just thaw it and use it as is?
  6. Debi
    I read a lot of comments. Sounds delicious but I need a different noodle. The cauliflower I love but I don't have a food processor nor do I have a clue what ricing is.
    Could it be steamed or cooked, sliced or smashed and .....help. Would love the easier version of this.
  7. Sherie
    I have an egg allergy any suggestions.
  8. Wendi
    Can you make this up a day ahead and then cook it? I would like to make for our bible study group but I would not have enough time after work to do all of this. If I could make it up the night before and just bake the next day, that would be great. But has anyone done this and had it turn out ok?
    Thanks,
  9. Cyrelle
    This was so good!
  10. Shane
    If it is an Italian cheese, go for it!! I usually throw in 4-5 different cheeses in my lasagna.
  11. Joanne
    can this be made ahead and frozen?
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