August 18 2015 recipe & photo by , nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Dinner, Meal
in Recipes, Dinner, Meal Low carb cauliflower lasagna
An amazing low carb lasagna, from popular Swedish cookbook author and blogger Åse Falkman Fredrikson. You know you absolutely want this cheesy and savory lasagna for dinner tonight.
USMetric
servingservings
Ingredients
Meat sauce
- 1 lb 450 g ground beef or ground turkey
- 8 oz. (1½ cups) 230 g (350 ml) yellow onionyellow onions
- 3 3 garlic clovegarlic cloves
- 2 tbsp 2 tbsp tomato paste
- 14 oz. (12⁄3 cups) 400 g (400 ml) crushed tomatoes
- ½ cup 120 ml red wine
- 1 tsp 1 tsp salt
- 1 pinch 1 pinch ground black pepper
- 2 tbsp 2 tbsp butter, for frying
Lasagna Sheets
- 2 lbs 900 g cauliflower
- 4 4 eggeggs
- ½ tsp ½ tsp kosher or ground sea salt
- 1 pinch 1 pinch ground black pepper
- ½ cup (11⁄3 oz.) 120 ml (40 g) shredded Parmesan cheese
Cheese Sauce
- 1 cup 240 ml sour cream
- ½ cup 120 ml heavy whipping cream
- 1 cup (2¾ oz.) 240 ml (80 g) shredded Parmesan cheese
- salt and pepper
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Making low carb simple
Instructions
- Preheat the oven to 400°F (200°C).
Meat sauce
- Finely chop onion and garlic and fry in butter in a heavy pot.
- Add ground beef and keep frying until cooked thoroughly. Add tomato paste to the pot and pour in crushed tomatoes and red wine.
- Season with salt and black pepper and simmer for about 20 minutes.
Lasagna sheets
- Place parchment paper on a large baking sheet and lightly grease with oil.
- Finely grate a medium-sized cauliflower head with a food processor.
- Place the grated cauliflower in a bowl and cook for two minutes on high in the microwave. Stir and microwave for two more minutes.
- Cool the grated cauliflower and place in a clean kitchen cloth (towel) and squeeze the liquid out by twisting and wringing the towel. Almost a cup of liquid has to come out for the rice to be dry.
- Place the cauliflower rice, eggs, and spices in a bowl and combine.
- Spread the batter onto the parchment paper and bake on the lower rack of the oven for 15-20 minutes. Remove and let cool. Cut into adequate-sized pieces, like lasagna sheets.
Cheese sauce
- Bring heavy cream and sour cream to a boil, remove from heat and stir in the cheese. Add salt and pepper to taste.
Layering and baking
- In a deep baking dish that's about 8 x 10" (20 x 26 cm) add some bolognese sauce, top with a layer of lasagna sheets, then cheese sauce. Alternate and finish up with cheese sauce and grated Parmesan cheese.
- Bake for 20–30 minutes and let cool for a few minutes before serving.
80 comments
Making the sheets from cauliflower is too much hassle for me. too many steps and time.
Although, really it is not so much hassle, I am being too harsh.
Edit, Because I hate grating lol, it is worth mentioning.
Or possibly passado..
Hope this helps!
When we want to change up the flavour, we cut them into thin strips and serve them with Hungarian goulash. They have become our go-to wrap/noodle. The combos are limitless.
I've been using eggplant and zucchini 'ribbons' for a long time, but the cauliflower is worth the little extra time spent.
I grate my cauli in the food processor in large batches (2-3 heads at a time) and keep it in the fridge. Over the week we make a good batch of cauli-fried "rice". pizza crust and other things like this lasagna recipe. I find that if you keep uncovered (we dont have smell issues) or loosely covered then there is very little moisture when you wring it out (just barely wet the paper towel).
:) happy KETO!
The whole process took over 2 hours however and the lasagne is just going into the oven!! So this will not be a common weekday meal in this house. WAY too tedious! Perhaps grate, cook and drain the cauliflower the night before if you have shorter chunks of time rather than one long time frame to do this.
It's not hard at all, but the time requirements are too much for a regular meal.
thanks...
Hi Brenda!
Yes! Place your aubergine slices on a baking sheet lined with parchment paper, brush the slices with oil and bake in your oven at 400°F (200°C) until golden and then use as lasagna sheets.
Good luck!
Hi Cindy!
We use a normal size casserole dish.
Good luck!
Hi Cindy!
Grate the entire head of cauliflower. After squeezing, you should be left with somewhere around 3 cups.
Good luck!
First time with cauliflower pasta. Not difficult with the food processor and micro. Also quite good. Hubby said he could barely tell the difference between this and my regular (old) lasagna. He wants this on the menu twice a week! I did use my regular lasagna sauce recipe as it is similar to above, but uses meatloaf mix (beef, pork, and veal) and bonus - adds heavy cream. From America's Test Kitchen.
If you are wondering whether the parchment paper is necessary, I will share that I ran out and used heavily greased foil instead. Lots of sticking, but I made it work. Would not recommend foil.
Made in a 9x9 casserole dish, so I assume this is the correct size as it fit in perfectly.
We don't recommend calorie counting, therefore we don't include those values in our macros. It's possible but complicated to calculate calories from the given macros. :)
( "carbs gram" *4) + ("protein E%" / "carbs E%" * "carbs gram" *4) + ("fat E%" / "carbs E%"* "carbs gram" * 4)
( 12 * 4 ) + ( 23/8*4 * 12) + ( 69/8*4 *12 ) = 600 kcal (one serving)