Keto Lasagna


3 Plain Cali’flour Foods Crusts
1 c grated mozzarella cheese, divided

Meat Filling:

1/2 c yellow onion diced
1 T olive oil
1 garlic clove, minced
1/2 lb ground beef
1/4 t turmeric
1/4 c chopped Italian parsley
1/2 c chopped green bell pepper
1/2 c sugar-free marinara sauce
1 T tomato paste
1/4 c water
1 t Italian seasoning
1 t ground oregano
1/2 t salt
1/4 t ground black pepper
1/2 t paprika

Cheese Filling:

1 c ricotta cheese
1 large egg
1/4 t sea salt
1 t black pepper
1/2 c chopped spinach
1/4 c Parmesan cheese finely grated


9" Spring Form Pan
aluminum foil

Keto Lasagna

Prepare Ingredients

On stovetop, in a large pan, warm olive oil to medium then add chopped onions, turmeric powder, and garlic. Sauté for 3-4 minutes. Add ground beef and cook until completely browned. Add red sauce, tomato paste, water, and remainder of spices and herbs. Bring to a boil then reduce heat to low, cover, and cook for about 20-25 minutes, stirring occasionally. Remove from heat.

In a mixing bowl, combine ricotta cheese with egg, chopped spinach, Parmesan cheese and spices.

Assemble Lasagna Cake

Preheat oven to 375. Line the bottom insert of the spring form pan with parchment paper and then place 1 Cali'flour Crust. Next, top crust with half of the cheese filling then sprinkle with half of the meat filling. Top with a 1/4 cup of mozzarella cheese. Add the second crust and repeat with cheese filling, meat filling, and mozzarella. Add the final crust and spread with 1 tablespoon of marinara sauce and top generously with shredded mozzarella cheese. Cover with foil and bake for 30 minutes til warmed through to the center. Remove cover and broil 2 minutes to allow cheese to turn brown. Remove from oven and let rest rest for 10-15 minutes then remove from spring form. Garnish with basil and tomatoes. Serve and enjoy!

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