Low-Carb Lasagna

Recipe makes 8 servings


2 lbs/900g ground beef
29.6oz/840g cauliflower, cut into small florets
2 cups marinara sauce, sugar-free
¼ cup shredded parmesan
2 cups shredded mozzarella
2 tsp dried thyme
2 tsp dried oregano
1 tsp dried basil
3 garlic cloves, crushed
3 Tbsp olive oil
Salt and pepper to taste
Fresh basil, optional

Heat the olive oil in a large frying pan over medium-high heat. Add the ground beef and season with salt, pepper, thyme, oregano, basil, and garlic. Mix well and cook for 10-12 minutes, stirring occasionally.

Stir in half of the marinara sauce and season with salt and pepper to taste. Continue to cook for another 5 minutes. Remove from the heat and set aside.

Chop cauliflower into small florets. (Optional: add in a couple of fresh basil leaves when chopping)

Spread the processed cauliflower over a large casserole dish and sprinkle with one cup of mozzarella to create a low-carb ‘lasagna sheet’. Top evenly with the prepared meat and spread the remaining marinara. Sprinkle with the remaining mozzarella and finish with the parmesan.

Cover the casserole dish with the lid and bake for 45 minutes. Remove the lid and continue to bake for another 10-15 minutes.

Remove from the oven and let cool.

Cut into 8 equal pieces and serve.

Nutritional breakdown per serving (recipe makes 8 servings)

454 Calories
39.7g Protein
28.1g Fat
3.6g Fiber
10.7g Total Carbs
7g NET Carbs