Low-carb cauliflower lasagna

Step 1

1 Set the oven to 400°F (200°C).

Step 2

2 Chop onion and garlic finely and fry in butter in a thick-bottomed pot.

Step 3

3 Add ground beef and keep frying until cooked thoroughly. Add tomato paste in the pot and pour in crushed tomatoes and red wine.

Step 4

4 Season with salt, and black pepper and let simmer for about 20 minutes.

Step 5

5 Place parchment paper on a large baking sheet and grease with oil.

Step 6

6 Grate a medium-sized cauliflower head in a food processor. The cauliflower should be finely grated.

Step 7

7 Place the grated cauliflower in a bowl and cook for two minutes on high in the microwave oven. Stir and microwave for two more minutes.

Step 8

8 Let the grated cauliflower cool and place in a baking cloth (towel) and squeeze the liquid out by tying and wringing the towel. Almost a cup of liquid has to come out for the rice to be dry.

Step 9

9 Put the cauliflower rice, eggs, and spices in a bowl and stir them together.

Step 10

10 Spread the batter onto the parchment paper and bake on the lower rack of the oven for 15-20 minutes. Remove and let cool. Cut into adequate-sized pieces, like lasagna sheets.

Step 11

11 Bring heavy cream and sour cream to a boil, remove from heat and stir in the cheese. Add salt and pepper to taste.

Step 12

12 In a deep baking dish that's about 8 x 10" (20 x 26 cm) add some bolognese, then sheets and cheese sauce. Alternate and finish up with cheese sauce and grated parmesan cheese.

Step 13

13 Bake for 20–30 minutes and let cool for a few minutes before serving.