Description
This cauliflower lasagna offers a delicious low-carb twist on a classic comfort dish by replacing traditional pasta with roasted cauliflower florets. Layered with a savory ground beef marinara sauce, creamy ricotta mixture, and melty mozzarella, it’s a flavorful and hearty meal perfect for those looking to enjoy lasagna without the carbs.
Ingredients
Scale
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 garnish)
Instructions
- Preheat Oven: Preheat the oven to 400 degrees F (204 degrees C) and line a medium baking sheet with parchment paper to prepare for roasting the cauliflower.
- Roast Cauliflower: In a large bowl, toss cauliflower florets with 2 tablespoons olive oil, 1/4 tsp salt, and 1/4 tsp pepper. Spread evenly on the baking sheet and roast for 25-30 minutes, flipping halfway, until golden brown and tender.
- Sauté Onions: While the cauliflower roasts, heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering. Add chopped onion and cook for 5-8 minutes until starting to brown and soften.
- Cook Ground Beef: Add the ground beef to the skillet with the onions. Season with 1 tsp sea salt and 1/4 tsp black pepper. Break up the beef with a spatula and cook for 8-10 minutes until browned and cooked through.
- Add Flavorings: Stir in minced garlic, marinara sauce, and 1/4 cup fresh basil into the cooked beef mixture. Cook together for 2 minutes to blend flavors, then remove from heat.
- Make Cheese Mixture: In a medium bowl, combine ricotta cheese, grated parmesan, and optional egg. Stir until smooth and well incorporated.
- Assemble Lasagna: Transfer roasted cauliflower from the baking sheet to a 9×9 inch baking dish. Evenly pour and spread the meat sauce over the cauliflower. Dollop ricotta mixture over the sauce in about 9 spots and gently spread. Sprinkle shredded mozzarella cheese evenly on top.
- Bake: Bake the assembled cauliflower lasagna in the preheated oven for 10-15 minutes until hot and bubbly. For extra browning, optionally broil for 1-2 minutes at the end.
- Garnish and Serve: Remove from the oven, top with additional fresh basil, and serve warm.
Notes
- Roasting the cauliflower before assembling enhances its texture and flavor, preventing sogginess in the final dish.
- The egg in the ricotta mixture is optional but helps bind the cheese layer for better assembly.
- You can substitute ground beef with ground turkey or plant-based meat alternatives for variation.
- For a vegetarian version, omit the meat and use a hearty vegetable marinara sauce.
- Broiling at the end gives a nice golden finish to the cheese but keep a close eye to avoid burning.
- Fresh basil added at the end adds a bright, fresh note and makes the dish more aromatic.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: Cauliflower lasagna, low carb lasagna, gluten free lasagna, Italian casserole, roasted cauliflower recipe, healthy lasagna
