Low carb cauliflower lasagna

Instructions

Preheat the oven to 400°F (200°C).

Meat sauce

Finely chop onion and garlic and fry in butter in a heavy pot.

Add ground beef and keep frying until cooked thoroughly. Add tomato paste to the pot and pour in crushed tomatoes and red wine.

Season with salt and black pepper and simmer for about 20 minutes.

Lasagna sheets

Place parchment paper on a large baking sheet and lightly grease with oil.

Finely grate a medium-sized cauliflower head with a food processor.

Place the grated cauliflower in a bowl and cook for two minutes on high in the microwave. Stir and microwave for two more minutes.

Cool the grated cauliflower and place in a clean kitchen cloth (towel) and squeeze the liquid out by twisting and wringing the towel. Almost a cup of liquid has to come out for the rice to be dry.

Place the cauliflower rice, eggs, and spices in a bowl and combine.

Spread the batter onto the parchment paper and bake on the lower rack of the oven for 15-20 minutes. Remove and let cool. Cut into adequate-sized pieces, like lasagna sheets.

Cheese sauce

Bring heavy cream and sour cream to a boil, remove from heat and stir in the cheese. Add salt and pepper to taste.

Layering and baking

In a deep baking dish that's about 8 x 10" (20 x 26 cm) add some bolognese sauce, top with a layer of lasagna sheets, then cheese sauce. Alternate and finish up with cheese sauce and grated Parmesan cheese.

Bake for 20–30 minutes and let cool for a few minutes before serving.