Low-carb cauliflower lasagna

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.