✅ Macros (approx. per serving – 6 servings)
- Net Carbs: 4–5g
- Protein: 28g
- Fat: 30g
- Calories: ~420
🧾 Ingredients
Cauliflower Layer
- 1 large head cauliflower, cut into florets
- 1 tbsp olive oil
- Salt & pepper to taste
Meat Sauce
- 1 lb ground beef (or Italian sausage)
- ½ small onion, finely chopped (optional)
- 3 cloves garlic, minced
- 1 cup low-carb marinara sauce (no sugar)
- 1 tsp Italian seasoning
- Salt & pepper to taste
Cheese Layer
- 1½ cups ricotta cheese (or cottage cheese, well drained)
- 1 large egg
- ½ cup grated Parmesan
- 2 cups shredded mozzarella
Topping
- Extra mozzarella
- Fresh basil or parsley
🔥 Instructions
1️⃣ Roast the Cauliflower
- Preheat oven to 400°F / 200°C
- Toss cauliflower with olive oil, salt & pepper
- Roast 20–25 minutes until tender and lightly browned
- Set aside
2️⃣ Make the Meat Sauce
- Brown ground beef in a skillet over medium heat
- Add onion (if using) and cook until soft
- Stir in garlic for 30 seconds
- Add marinara, Italian seasoning, salt & pepper
- Simmer 8–10 minutes
3️⃣ Mix Cheese Filling
In a bowl combine:
- Ricotta
- Egg
- Parmesan
Mix until smooth
4️⃣ Assemble Lasagna
In a greased baking dish:
- Layer roasted cauliflower
- Spread ricotta mixture
- Add meat sauce
- Sprinkle mozzarella
Repeat layers once more.
Finish with mozzarella on top.
5️⃣ Bake
- Bake at 375°F / 190°C for 25–30 minutes
- Broil 2–3 minutes until bubbly & golden
- Rest 10 minutes before slicing
🍽 Serving Ideas
- Simple green salad
- Garlic butter zucchini
- Keto breadsticks
💡 Tips
- Drain ricotta well to avoid watery lasagna
- Swap beef for turkey or chicken
- Add mushrooms or spinach (still keto)