Description
This cauliflower lasagna is a delicious low-carb alternative to traditional pasta lasagna, featuring roasted cauliflower florets layered with a rich ground beef marinara sauce, creamy ricotta and parmesan mixture, and melted mozzarella cheese. This easy-to-make dish is perfect for those seeking a hearty, comforting meal with fewer carbs but full of flavor.
Ingredients
Roasted Cauliflower
- 1 head Cauliflower (cut into florets)
- 2 tbsp Olive oil
- 1/4 tsp Sea salt
- 1/4 tsp Black pepper
Meat Sauce
- 1 tbsp Olive oil
- 1/2 large Onion (chopped)
- 1 lb Ground beef
- 1 tsp Sea salt
- 1/4 tsp Black pepper
- 2 cloves Garlic (minced)
- 1 1/2 cups Marinara sauce
- 1/4 cup Fresh basil (chopped or cut into ribbons)
Cheese Mixture and Topping
- 8 oz Ricotta cheese
- 1/3 cup Grated parmesan cheese
- 1 large Egg (optional)
- 1 cup Mozzarella cheese (shredded)
- 1/4 cup Fresh basil (chopped or cut into ribbons, for topping)
Instructions
- Preheat and prepare cauliflower: Preheat your oven to 400°F (204°C) and line a medium baking sheet with parchment paper to prevent sticking.
- Roast the cauliflower: In a large bowl, toss cauliflower florets with 2 tablespoons olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Spread evenly on the prepared baking sheet and roast for 25-30 minutes, flipping halfway through, until the cauliflower is golden brown and tender.
- Cook the aromatics: While the cauliflower roasts, heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering. Add the chopped onion and cook for 5-8 minutes until they start to brown and soften.
- Brown the ground beef: Add ground beef to the skillet, breaking it apart with a spatula. Season with 1 teaspoon sea salt and 1/4 teaspoon black pepper. Cook the beef for 8-10 minutes until fully browned and cooked through.
- Add garlic and marinara: Stir in the minced garlic, marinara sauce, and 1/4 cup fresh basil. Allow the mixture to cook for an additional 2 minutes to combine flavors, then remove from heat.
- Prepare the cheese mixture: In a medium bowl, combine ricotta cheese, grated parmesan, and the optional egg. Stir well until smooth and creamy.
- Assemble the lasagna: Once the cauliflower is roasted, transfer it to a 9x9 inch (23x23 cm) baking dish. Spread the meat sauce evenly over the cauliflower layer. Spoon dollops of the ricotta cheese mixture (about 9 dollops) over the sauce and gently spread it out. Sprinkle shredded mozzarella evenly on top.
- Bake and finish: Bake the assembled lasagna for 10-15 minutes until it is hot and bubbly. For a golden cheese topping, optionally place the lasagna under the broiler for 1-2 minutes at the end. Garnish with the remaining fresh basil just before serving.
Notes
- For a vegetarian version, substitute the ground beef with sautéed mushrooms or a plant-based ground meat alternative.
- The egg in the cheese mixture is optional but helps bind the cheeses together for easier spreading.
- You can prepare the meat sauce ahead of time and refrigerate it for up to 2 days before assembling the lasagna.
- Make sure to watch closely if broiling to prevent burning the cheese topping.
- This recipe is naturally gluten-free as it uses cauliflower instead of pasta sheets.
