Gluten-Free Keto Lasagna

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Average Rating: 4.5 | Rated By: 4 users

Typically lasagna is packed with carbs, and this is why many of us shy away from this delicious Italian dish. In this lasagna recipe, the layers are made up of succulent meat and vegetable sauce and a cheesy cauliflower cream sauce. This gluten-free keto lasagna is oozing with flavour and is packed with healthy nutrients. Total net carbs about 12 grams per serving. Enjoy!

Ingredients

  • ¼ cup extra virgin olive oil
  • 1 large onion, thinly sliced
  • 2 garlic cloves, chopped
  • 1 Tbsp. GF dried oregano
  • 2 tsp. GF dried basil
  • ¼ tsp. GF dried rosemary
  • GF Cayenne pepper to taste (optional)
  • 1 lb. lean ground beef
  • 15 oz. pure tomato sauce
  • 1 cup sliced mushrooms
  • 1 celery, diced
  • 2 GF bay leaves
  • 1 medium head cauliflower, broken into florets
  • 2 Tbsp. butter
  • 2 medium free-range eggs
  • 1 garlic clove, minced
  • 1 cup (8 oz.) shredded cheddar cheese, divided
  • ¼ tsp. GF ground nutmeg
  • Sea salt
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    Instructions

  • In a large saucepan heat olive oil over medium heat. Add onions and cook for 8 minutes or until soft. Stirring frequently
  • Add garlic, oregano, basil, rosemary and cayenne pepper and stir. Turn the heat up to medium-high and add the beef. Cook while stirring for 10 minutes or until the beef is no longer pink
  • Add tomato sauce, mushrooms, celery, bay leaves and season with salt. Stir and cover. Reduce heat to low and cook for 30 minutes. Set aside
  • While the beef sauce is cooking steam the cauliflower until tender, about 8 minutes Add steamed cauliflower, butter, eggs, garlic, ¾ of the cheese and nutmeg into a food processor and blend until creamy. Season with salt
  • Preheat oven to 375 F. Brush 7 ½ x 9-inch lasagna baking dish with olive oil
  • Spread ¼ of the meat sauce over bottom of the dish, then ½ the white sauce, then remaining meat sauce and finish with remaining white sauce. Sprinkle with ¼ cup of the cheddar cheese
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