Cauliflower Lasagna Recipe


2 Italian Cali’flour Crust
½ to ¾ c marinara sauce
2 lb ground turkey or ground beef sauteed with ½ onion
1 c mozzarella cheese
2 c spinach
1 15 oz tub of ricotta cheese
½ c of grated parmesan cheese
2 T fresh Italian parsley chopped (optional)
1-2 T fresh basil chopped
1 tsp of olive oil
Salt and pepper

Cali Lasagna

Prepare Toppings

On the stove top, saute onions in olive oil until translucent then add meat and brown. Salt and pepper to taste. Drain off any excess drippings. Stir in marinara and parsley. Set aside.

Cook spinach in a bowl in the microwave for 2 min until steamed. Wring out and drain off any excess moisture. Chop and set aside.

In a medium-sized mixing bowl, combine the ricotta, mozzarella cheese, spinach, and 1T of basil. Set aside.

Assemble Lasagna

Preheat oven to 375. In a baking dish or lasagna pan, spoon into base ⅓ of the meat mixture followed by the first crust. Add ½ of cheese-spinach mixture topped with the next ⅓ of the meat. Top with the second crust and add the remainder of the cheese-spinach mixture. Top this layer with the remainder of the meat then sprinkle with the grated parmesan and fresh basil. Bake for 30-45 min or until warmed through and bubbly, brown. Remove from oven and let stand 10 min before serving. Enjoy this mouthwatering cauliflower lasagna recipe!

Optional: change flavor profile by subbing 2 Italian sausages (casings removed) for a portion of the ground meat.

*Crusts do not have to be pre cooked.

**Assemble lasagna in a deep 9 inch circular baking dish or cut keto pizza to fit shape of dish being used.

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