Keto Cauliflower Lasagna

🧂 Ingredients

• 2 small head cauliflower

  or 1 medium, cut into 1/2-inch (1.5cm) slices
• 1/4 cup (60ml) beef stock
• 1 cup (112g) mozzarella cheese

  shredded
• 2 tbsp (2g) parsley

  minced
• 2 tbsp (30ml) olive oil
• 12 oz (340g) lean ground beef

  20% fat
• 1 medium onion

  finely chopped
• 3 cloves garlic

  pressed
• 24 oz (680g) crushed tomatoes
• 1 tbsp Italian seasoning
• Sea salt and ground pepper

  to taste
• 1 stick (115g) butter
• 8 oz (225g) full-fat cream cheese

  or mascarpone
• 1 cup (240ml) heavy cream
• 2 cups (224g) mozzarella cheese

Instructions

• 1 Preheat the oven to 450°F/230°C.
• 2 Heat the oil in a large pan over medium-high heat and add in the ground beef,
  onion and garlic. Saute, mincing the meat with a wooden spoon as it cooks.
• 3 Once the meat is no longer pink, stir in the crushed tomatoes and seasonings.
• 4 Bring the sauce to a boil, then reduce the heat to a low and allow it to simmer
  for 10 minutes, stirring occasionally. Season with salt and pepper, to your
  taste.
• 5 Meanwhile, let's make the white sauce. Place a saucepan over low heat and add in
  the butter, cream cheese, and heavy cream. Stir continuously until the butter is
  melted and the ingredients are combined.
• 6 Add the grated mozzarella and continue to stir until it’s fully melted and the
  sauce is smooth.
• 7 Spread half of the meat sauce in a lasagne dish.
• 8 Add a layer of cauliflower, then half of the white sauce.
• 9 Repeat the layers 1 more time.
• 10 Pour in the broth.
• 11 Sprinkle with the mozzarella cheese.
• 12 Cover the pan with foil and bake in the oven for about 1 hour, or until the
  cauliflower is tender and the sauce is bubbly.
• 13 Finish off with a sprinkle of parsley and cool for a bit before serving.

Nutrition Info