Keto Lasagna

author avatar Dr. Eric Berg 02/13/2024

Keto Lasagna Recipe 

If you love Italian food, this one's for you. Of course, many Italian dishes have a lot of pasta and carbohydrates. But, this keto recipe works perfectly as an alternative so you can still enjoy a nice lasagna. This is a great keto-friendly dinner recipe that we think the whole family will love.

For this recipe, we actually repurposed an older recipe you might remember for keto cauliflower wraps. This recipe is very versatile and works perfectly as pasta noodles! We made a few small tweaks to the original recipe, and you really won't believe how well it works in this lasagna.

The trick with these noodles is to squeeze all of the water out of the cauliflower. You can add some seasoning to the noodles or leave them plain. This recipe has ground pork and ground beef in it with a wonderful three-cheese blend. If you want to make a vegetarian version, be sure to steam the vegetables and squeeze the water out first. If you don't, the lasagna will be runny.

Ingredients

Noodles:

1 head of cauliflower or 4 cups, riced

½ tsp salt

2 cloves garlic, minced

4 eggs

 

Meat filling:

1 pound of ground pork

1 pound of ground beef (of course you can use spicy sausage or any of your favorite meats.)

 

Cheese filling:

1 cup Gruyere cheese, shredded

2 cups ricotta, drained

2 cups mozzarella, shredded

1 cup pecorino romano, grated

Italian seasoning

Fresh basil

 

Directions:

Noodles:

  1. Set the oven to 375 degrees F, to cook both the noodles and the whole lasagna.

  2. Steam cauliflower in a pot until totally soft, then drain.  Put cauliflower in a thin dish towel and squeeze to get all the water out (careful if hot).  Important to get most of the water out.

  3. Put cauliflower in a bowl with all other ingredients, and mix.  Once mixed, use an infusion blender to mix into a smooth creamy liquid.  You can also use a blender or food processor.

  4. Line two baking sheets with parchment.  Pour liquid into baking sheets, splitting it evenly between the two pans.  Spread the liquid evenly and thinly over the pan, working to leave no bare spots on the parchment (I use a dough scraper).

  5. Bake for 15 minutes, until dry and pliable.  Not shiny or wet.  Let cool for just a few minutes.  Cut with a knife or pizza cutter, the long way, to make about four 4” wide strips.  Peel them off the paper carefully when time to use, and place just as you would cook pasta noodles.

Meat filling:

  1. Brown in a pan, adding a little garlic. 

  2. Drain grease if needed. 

  3. Set meat aside.

Cheese filling:

  1. Mix cheese and spices together (I find the cheeses are very salty and I don’t need to add extra salt to the recipe).

Putting it together:

  1. Oven at 375 degrees F

  2. You will need two jars worth of sauce, whether you make it or buy it.

  3. In a large baking dish, put a small amount of your favorite marinara (or white) sauce on the bottom of the dish just to make it wet.

  4. Then lay down your lasagna (cauliflower) noodles the long way, to cover to bottom.  Next spread some meat, then the cheese mix on top of that.  Then add some sauce.  Repeat the next layer with noodles, meat, cheese, sauce.  And again noodles, meat, cheese, sauce. On the top put the cup of pecorino romano and some fresh basil.

  5. Cover with foil, put the baking dish on a parchment- or foil-covered baking sheet (it will drip over), and cook for about 45 min.  Uncover and cook for 10 more min.  Then turn your broiler on and while watching it, broil the top cheese to brown it.

  6. Pull from the oven and let it set for 20 minutes. Top with some fresh basil and enjoy!!!

Note: If you cut into it right away, it may be very watery, but if it rests the water will soak back into the lasagna.

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