Low Carb Cauliflower Lasagna

Looking for a tasty and healthy lasagna recipe? Then try this low-carb cauliflower lasagna. You can make this delicious lasagna with homemade cauliflower lasagna sheets instead of pasta. As a result, this lasagna contains more vegetables and about 70% less carbohydrates than a traditional lasagna.

The filling consists of a homemade bolognese sauce with mushrooms, onion and garlic. We also made a sauce of ricotta, egg and cheese instead of béchamel sauce. The end result is a compact and creamy lasagna with a delicious taste.

One serving contains only 11.4 g of carbohydrates. In short, a tasty and healthy dish that the whole family can enjoy!

Tips: With this recipe you can make a cauliflower lasagna for four people. If you prefer to eat vegetarian, you can omit the minced beef or replace it with vegetarian minced meat.

The lasagna is delicious to eat for dinner with a little arugula or a fresh salad. The lasagna can be stored in the refrigerator for 2 days after preparation. It is also possible to freeze the lasagna per portion if you want to keep it longer. I hope you like it! Check out our other low-carb  recipes for more inspiration.


Cauliflower lasagna sheets:

400 gr cauliflower rice

15 gr Parmesan cheese

2 eggs

salt and pepper to taste

Bolognese sauce:

500 gr (lean) minced beef

1 onion

1 clove of garlic

250 gr mushrooms

400 gr diced tomatoes or pulp

1 tbsp Italian herbs

1 tbsp tomato puree

salt and pepper to taste

Ricotta sauce and lasagna:

250 g ricotta

1 egg

25 gr grated Parmesan cheese

65 g grated mozzarella

salt and pepper to taste

Preparation method

Lasagna Sheets:

Preheat the oven to 190 degrees. Line a baking tray with baking paper and grease it with a little olive oil. Then heat a little oil in a frying pan and add the cauliflower rice. Season with salt and pepper and stir-fry the rice within 4 minutes. Place the cauliflower rice in a clean tea towel and wring out all the moisture. Then add the cauliflower rice to a bowl with the eggs, parmesan cheese, salt and pepper. Mix well and spread the mixture on the baking tray lined with baking paper. Bake the cauliflower lasagna sheets in the preheated oven for 15 minutes and leave to cool for 10 minutes after baking. Cut into 6 equal sized sheets and set aside.

Bolognese sauce and lasagna:

Preheat the oven to 160 degrees. Cut the onion and mushrooms into small pieces and crush the garlic. Heat a little olive oil in a large frying pan and add the chopped onion and crushed garlic. Cook for 1 minute until the onion starts to brown.

Then add the mushrooms to the pan and fry for 2 minutes. Add the minced beef and fry until done. Finally, add the tomato pulp, puree, Italian herbs, salt and pepper. Let the sauce simmer for 10-15 minutes without a lid. Meanwhile, in a bowl, combine the ricotta, egg and a handful of parmesan cheese.

Then take an oven dish and grease it with oil. Spoon a few serving spoons of bolognese sauce into the dish. Place a few cauliflower lasagne sheets on top and spread this ricotta sauce. Sprinkle with a little parmesan cheese and mozzarella. Repeat until all ingredients are used up. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Then remove the foil and bake for another 15 minutes. Cut the lasagna into four pieces and enjoy!

Nutritional values

Serving Size: 1/4 of Lasagna

Calories: 528

Fat: 32.4

Carbs: 11.4

Fiber: 4.2

Protein: 46.4

Prep time: 20

Cooking time: 70

Total time: 90

Servings: 4 servings

Category: Main course

Cuisine: Italian

Rating: 0 stars
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