Lasagna with cauliflower noodles - ketogenic and low carb

Lasagna is one of the tastiest dishes, typical of Italian cuisine. This reinterpretation of the traditional recipe involves the use of cauliflower for the creation of the pastry, thus making it compatible with the ketogenic diet, but without compromising its taste.

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. 1

    First, steam the cauliflowers for about 30 minutes.

  2. 2

    Chop the cauliflowers for a few seconds until you get a homogeneous mixture.

  3. 3

    Squeeze the mixture as much as possible to remove excess water using a kitchen towel.

  4. 4

    In a bowl put half of the mixture together with 2 eggs and mix until the mixture is homogeneous.

  5. 5

    Spread the mixture on a baking sheet as thin as possible, but without leaving holes. Use a silicone mat or baking paper.

  6. 6

    Cook at 350° (180° celsius) for about 12 minutes. Then let the pastry cool. Once cooled cut it into 4 parts.

  7. 7

    Repeat the process with the second cauliflower half (Step 4 onwards).

The lasagna

  1. 1

    Start with a thin layer of ragù on the bottom of the pan.

  2. 2

    Add 2 parts of the noodles with a layer of meat sauce, béchamel and parmesan.

  3. 3

    Continue until 4 layers are formed.

  4. 4

    Bake at 350° (180° celsius) for about 25 minutes and (optional) 2 minutes at the end under the grill.

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