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Cauliflower Lasagna Recipe

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★★★★★

4.8 from 643 reviews

This Cauliflower Lasagna is a low-carb, flavorful twist on traditional lasagna that replaces pasta with roasted cauliflower florets. Layered with a savory ground beef marinara sauce and creamy ricotta cheese, then topped with melty mozzarella and fresh basil, this dish is perfect for those looking to enjoy classic Italian flavors with a healthier, gluten-free option.

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

  • 8 oz Ricotta cheese
  • 1/3 cup Grated parmesan cheese
  • 1 large Egg (optional)

Topping

  • 1 cup Mozzarella cheese (shredded)
  • 1/4 cup Fresh basil (chopped or cut into ribbons)

Instructions

  1. Preheat and prepare cauliflower: Preheat your oven to 400 degrees F (204 degrees C). Line a medium baking sheet with parchment paper for easy cleanup.
  2. Roast cauliflower: Toss the cauliflower florets in 2 tablespoons of olive oil, 1/4 teaspoon sea salt, and 1/4 teaspoon black pepper to coat evenly. Spread them out in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway through, until the cauliflower is golden brown and tender.
  3. Cook onions: While the cauliflower roasts, heat 1 tablespoon of olive oil in a large skillet over medium heat until shimmering. Add the chopped onion, cooking for 5-8 minutes until they start to brown and become fragrant.
  4. Brown ground beef: Add the ground beef to the skillet with the onions. Break it up with a spatula, season with 1 teaspoon sea salt and 1/4 teaspoon black pepper. Cook for 8-10 minutes, stirring occasionally until the beef is well browned and cooked through.
  5. Add flavorings and sauce: Stir in the minced garlic, marinara sauce, and 1/4 cup of fresh chopped basil into the beef mixture. Cook for an additional 2 minutes to meld the flavors, then remove the skillet from heat.
  6. Prepare cheese mixture: In a medium bowl, blend together ricotta cheese, grated parmesan cheese, and the optional egg until smooth and creamy.
  7. Assemble lasagna: Transfer the roasted cauliflower to a 9×9 inch (23×23 cm) baking dish, spreading it evenly. Pour the meat sauce over the cauliflower, spreading it out smoothly. Dollop the ricotta mixture across the meat sauce surface (about 9 dollops) and gently spread it without mixing. Sprinkle shredded mozzarella cheese evenly over the top.
  8. Bake lasagna: Place the assembled dish in the oven and bake for 10-15 minutes until hot and bubbly. For a golden cheese crust, optionally place the dish under the broiler for 1-2 minutes at the end.
  9. Garnish and serve: Remove from oven and sprinkle with an additional 1/4 cup fresh chopped basil before serving for a fresh and aromatic finish.

Notes

  • Egg in the cheese mixture is optional but helps bind the ricotta for easier spreading.
  • You can substitute ground turkey or chicken for beef for a leaner option.
  • Use low-sodium marinara sauce to reduce overall salt content if preferred.
  • Broiling cheese at the end is optional but gives a nice golden-brown crust.
  • For a vegetarian version, omit the ground beef and add sautéed mushrooms or lentils instead.

Keywords: cauliflower lasagna, low carb lasagna, gluten-free lasagna, Italian casserole, roasted cauliflower recipe

Find it online: https://stirringwithstella.com/cauliflower-lasagna-recipe/