Lasagna with cauliflower noodles - ketogenic and low carb
Ingredients
2 Cauliflowers
4 eggs
1 pinch of salt
200g of bechamel (low-carb recipe)
50g of Parmesan
300g of Ragù
- Times
- Preparation: 45 min
- Cooking: 24 min
- Total: 70 min
- Servings
- Total servings: 6
- Portion: 1 slice
- Nutrition label
- Carbs: 11.9/25g
- Proteins: 12.5/100g
- Fats: 15.5/167g
- Show nutrition label
Directions
For the noodles
- 1
First, steam the cauliflowers for about 30 minutes.
- 2
Chop the cauliflowers for a few seconds until you get a homogeneous mixture.
- 3
Squeeze the mixture as much as possible to remove excess water using a kitchen towel.
- 4
In a bowl put half of the mixture together with 2 eggs and mix until the mixture is homogeneous.
- 5
Spread the mixture on a baking sheet as thin as possible, but without leaving holes. Use a silicone mat or baking paper.
- 6
Cook at 350° (180° celsius) for about 12 minutes. Then let the pastry cool. Once cooled cut it into 4 parts.
- 7
Repeat the process with the second cauliflower half (Step 4 onwards).
The lasagna
- 1
Start with a thin layer of ragù on the bottom of the pan.
- 2
Add 2 parts of the noodles with a layer of meat sauce, béchamel and parmesan.
- 3
Continue until 4 layers are formed.
- 4
Bake at 350° (180° celsius) for about 25 minutes and (optional) 2 minutes at the end under the grill.