Anyone else out there love lasagna but hate all the carbs that come along with it? Well I’ve got a recipe for you today that will help you to enjoy that lasagna without any guilt. I will be discussing my low-carb lasagna recipe that tastes just as good as the traditional lasagna.
If you’ve read my post on cauliflower crust pizza, you will already be ahead of the game. We will be using the same recipe I used for the crust to replace the pasta used in traditional lasagna. You can refer back to that recipe here. Since fixing the cauliflower layer is the most time consuming part, I strongly recommend starting with this step. Start with the same steps we used for the cauliflower crust in our pizza and simply use a cookie sheet instead of the pizza sheet, creating a rectangular shape instead of round this time.
Once the cauliflower layer is finished, start cooking the meat for the lasagna. For my lasagna I used 1 lb of deer meat we had in the freezer but any lean meat will work. Cook meat thoroughly before moving to next step. 
When the meat is completely cooked, pour in the peeled tomatoes. Cook another 5 minutes and stir occasionally.
Set the meat aside and begin on the cheese layer next. Mix together the ricotta cheese, an egg, and the mozzarella cheese. Stir until ingredients are completely mixed.
At this point we have all the different components of our lasagna complete and we just need to layer it together. I used a 9×7 Pyrex dish and sprayed with nonstick spray. I first layered the meat into the bottom of the dish and then added a cheese layer on top. I then cut the cauliflower into square pieces and layered them on top of the cheese layer. I added one more layer of meat, cheese, and cauliflower, which filled my dish to the top.
I then place the dish into the oven at 400 degrees F to let it bake for about 30 minutes. Make sure you allow it to stay in the oven long enough to completely melt the cheese layers. Once it has baked completely, I pull it out of the oven and it is ready to enjoy.
Ingredients
- 2 Heads of cauliflower
- 3 eggs
- 2 cups of mozzarella cheese
- 15 oz Ricotta cheese
- 1 lb lean meat
- 1can (25oz) peeled tomatoes
Instructions
- Break the two heads of cauliflower down into cauli-rice by using a food processor.
- Place cauli-rice onto cookie sheet covered with parchment paper
- Cook the cauli-rice for 15 minutes at 350 degrees F
- Remove cauli-rice from oven and allow to cool
- Once cooled, squeeze all water from cauliflower by using a cheesecloth or wash cloth. Make sure to get as much liquid as possible from the cauliflower as it will help the cauliflower layer stick together better. Cauli-rice should now resemble more of a ball of dough.
- Add 2 eggs and 1 cup of mozzarella cheese to the cauliflower. Stir until completely mixed.
- place dough mixture back onto parchment paper and bake another 15 minutes at 450 degrees F.
- Once finished baking remove from oven and set aside to cool.
- Place a small amount of oil into pan and begin to cook meat. Cook meat thoroughly before moving to next step.
- Once meat is completely cooked, add in can of peeled tomatoes. Cook mixture another 5 minutes and stir occasionally.
- Next mix together 1 egg, ricotta cheese, and 1 cup of mozzarella cheese. Stir until completely mixed.
- Spray nonstick spray into 9x7 baking dish.
- Begin with layering meat into bottom of dish
- Next add a layer of the cheese mixture on top of the meat.
- Cut cauliflower into squares and layer over top the cheese mixture.
- Repeat layer of meat, cheese, and cauliflower.
- Place baking dish back into oven and bake at 450 degrees F for another 30 minutes or until cheese layers are completely melted.
- Remove from oven and enjoy
