Keto Ground Beef Cauliflower Lasagna

Serving Size: 6

This cauliflower lasagna recipe is made with fresh roasted cauliflower, ground beef marinara, and mozarella cheese.

Recipe by: Maya Krampf

Cook Times

Active Prep10

Hands-On Cook20

Hands-Off Cook10

Passive0

Total Time40

Recipe Serving Size6

Cooking Tools Required

12-inch saute pan, 8x8 inch glass baking dish, 9-inch round baking pan, Can Opener, Cutting board, Measuring cups and spoons, Saute pan, Wooden Spatula

Ingredients

1 head cauliflower cut into florets
1 tablespoon extra virgin olive oil
1 pound ground beef
1/2 onion large, chopped
2 clove garlic minced
1 cup marinara sauce
14.5 ounce canned diced tomatoes
1/2 cup fresh basil chopped, divided
1 cup shredded mozzarella cheese
1/2 teaspoon sea salt more or less to taste or dietary restriction
1/2 teaspoon freshly ground black pepper

Instructions

Preheat the oven to 400 degrees. Lightly grease a round 9 in (23 cm) or square 9x9 in (23x23 cm) casserole dish.
Toss the cauliflower with olive oil. Sprinkle lightly with sea salt and black pepper. And roast in prepared pan for 15-20 minutes, stirring halfway through, until crisp-tender.
Meanwhile, cook the onion in a skillet for 8-10 minutes over medium-low heat, until translucent and slightly browned.
Add the ground beef. Increase heat to medium-high. Cook for about 8-10 minutes, breaking apart with a spatula, until browned.
Stir in the garlic, marinara sauce, diced tomatoes, and half of the fresh basil. Season with sea salt and black pepper to taste. Cook for 2 minutes, until heated through.
Pour the tomato meat sauce over the cauliflower. Sprinkle with shredded mozzarella cheese, and bake for an additional 8-10 minutes, until the cheese bubbles. Top with the remaining fresh basil ribbons.

Reheating Instructions

Heat in a 350 oven until heated through or in the microwave on medium-high power.

Nutrition