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Keto Cauliflower Mac and Cheese Lasagna
If you're looking for a delicious Keto comfort dish that will keep you full and satisfied, look no further! This amazing Keto mac and cheese lasagna is bursting with flavors, and its creamy texture is sure to impress. This fantastic lasagna combines cauliflower mac and cheese, low-carb tomato sauce, and shredded cheddar to separate its mouthwatering layers. This recipe is best when served immediately while still warm, but it can also last for a few days in the refrigerator. Enjoy!
How do I store the leftovers?
Store the leftovers in airtight containers and refrigerate for up to 3 days. Reheat in the oven when ready to serve.
What type of tomato sauce should I use?
Make this fabulous Keto mac and cheese lasagna with high-quality, low-carb tomato sauce. If using store-bought tomato sauce, read the labels and choose a low-carb sauce with no sugar added. Optionally, prepare a homemade tomato sauce and adjust the herbs and spices according to your taste.
Net Carbs
5 g
Fiber
1.2 g
Total Carbs
6.2 g
Protein
14.2 g
Fats
23 g
284 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Cauliflower
400 g
Heavy cream
1 cup
Water
0.33 cup
Fresh Parsley (for flavoring only)
3 tbsp
Oregano, dried
1 tsp
Basil, dried
0.5 tsp
Black pepper
0.25 tsp
Beef Stock Cube
1 piece
Tomato sauce
1 cup
Garlic powder
0.5 tsp
Basil, dried
0.5 tsp
Salt
0.25 tsp
Chives, dried or dehydrated
0.5 tsp
Mozzarella cheese, whole milk
300 g
Parmesan cheese, fresh (hard)
50 g
Cheddar cheese, natural
2 cup, shredded
Ricotta cheese, whole milk
1 cup
Recipe Steps
steps 7
Step 1
Trim the outer cauliflower leaves. Trim away and discard the stalk. Cut into smaller florets.Step 2
Finely chop the parsley. Add the cauliflower to a large pan. Pour in the heavy cream and water. Add the beef stock cube, parsley, oregano, ½ tsp basil, and black pepper. Stir well and cover with a lid. Cook for 15 minutes.Step 3
Meanwhile, add the tomato sauce to a small saucepan. Add the garlic powder, salt, dried chives, and the remaining basil. Stir well and cook for 5-6 minutes over medium-low heat.Step 4
Shred the mozzarella cheese. Add about 1/3 of shredded mozzarella to the pan with cauliflower and mix well. Cover and let it sit for a few minutes. Remove the pan from the heat and set aside.Step 5
Shred the cheddar and parmesan cheese. Add half of the tomato sauce to the bottom of a 30x20cm (12x8-inch) casserole dish. Add half of the shredded cheddar, creating an even layer. Top with half of the cauliflower and cheese mixture and add half of the shredded parmesan and ricotta cheese. Finish with ½ of the remaining mozzarella cheese.Step 6
Repeat with the remaining ingredients and finish with shredded mozzarella. Cover the casserole dish with an oven-safe lid or aluminum foil and bake for 20 minutes at 180°C (350°F).Step 7
When done, remove from the oven and cool, uncovered, for 5 minutes. Cut into 12 equal pieces and serve immediately. Enjoy!
Comments
Devann51 2 months ago
Very runny, 400g of cauliflower is not enough for the dish size. Either you put more or downsize your dish. But overall, nice taste. Next time, I will mix the ricotta cheese with an egg so it spreads better.
VickiPop 10 months ago
Flavor was like lasagna, I didn’t miss pasta at all. - I added fresh basil and oregano. I also added cooked Italian sausage. It was a bit runny not sure how to fix that. It does need to cool and that helps a bit. Rate it very good.