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Low-carb cauliflower lasagna

Ingredients

Lasagna Sheets

  • 900 g cauliflower
  • 4 eggs
  • ½ tsp kosher or ground sea salt
  • 1 pinch ground black pepper
  • 40 g parmesan cheese, grated

Cheese Sauce

  • 225 ml sour cream
  • 125 ml heavy whipping cream
  • 125 g (275 ml) shredded cheese
  • salt and pepper
  • 450 g ground beef
  • 1 yellow onion
  • 3 garlic cloves
  • 2 tbsp tomato paste
  • 400 g crushed tomatoes
  • 1 tbsp concentrated beef bouillon
  • 125 ml red wine
  • 1 tsp salt
  • 1 pinch ground black pepper
  • butter, for frying
  1. Set the oven to 200°C.
  2. Chop onion and garlic finely and fry in butter in a thick-bottomed pot.
  3. Add ground beef and keep frying until cooked thoroughly. Add tomato paste in the pot and pour in crushed tomatoes.
  4. Season with bouillon, red wine, salt and black pepper and let simmer for about 20 minutes.

Lasagna sheets

  1. Place a parchment paper in a large baking pan and grease with oil.
  2. Grate a medium-sized cauliflower head in a food processor. The cauliflower should be finely grated.
  3. Place the grated cauliflower in a bowl and cook for two minutes on high in the microwave oven. Stir and microwave for two more minutes.
  4. Let the grated cauliflower cool and place in a baking cloth (towel) and squeeze the liquid out by tying and wringing the towel. Almost a cup of liquid has to come out for the rice to be dry.
  5. Put the cauliflower rice, eggs and spices in a bowl and stir them together.
  6. Spread the batter on to the parchment paper and bake on lower rack of the oven for about 15 minutes. Remove and let cool. Cut into adequate-sized pieces, like lasagna sheets.

Cheese sauce

  1. 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

  1. In a deep baking dish add some bolognese, then sheets and cheese sauce. Alternate and finish up with cheese sauce and grated parmesan cheese.
  2. Bake for 20–30 minutes and let cool for a few minutes before serving.