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Cauliflower Lasagna Recipe

If you’re looking for comfort food ideas, this cauliflower lasagna recipe is perfect for you. It may require some effort to make, but it’ll be worth it.
Prep Time10 mins
Cook Time1 hr
Inactive Time10 mins
Total Time1 hr 20 mins
Course: Main Course
Cuisine: Italian
Keyword: cauliflower lasagna, cauliflower lasagna recipe, how to make lasagna with cauliflower
Servings: 4 servings
Calories: 507kcal
Author: Luna Regina

Ingredients

  • 16 oz cauliflower raw, riced
  • 8 lasagna sheets uncooked
  • 6 oz button mushroom thinly sliced
  • 1 tbsp olive oil
  • 1 tsp garlic minced
  • 1 tsp thyme fresh leaves only
  • 1 oz onion roughly chopped
  • 8 oz 97% lean ground beef
  • 1/4 tsp black pepper
  • 1 tsp Italian seasoning
  • 1 tsp paprika
  • 2 1/2 tsp traditional Dijon mustard
  • 1 tbsp unsalted butter
  • 4 tbsp all-purpose flour
  • 3/4 cup water
  • 1 cup whole milk
  • 2 tbsp heavy cream
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1 cup homemade tomato sauce
  • 2 tbsp basil thinly sliced leaves
  • 2 oz mozzarella shredded
  • 2 tbsp parsley roughly chopped

Instructions

  • Preheat the oven to 375°F.
    preheat the oven
  • Sauté the mushrooms: In a pan over medium heat, add 6 oz button mushrooms, 1 tbsp olive oil, 1 tsp minced garlic, 1 tsp fresh thyme leaves, and 1 oz chopped onion. Cook for 3 minutes, stirring constantly.
    Step 2: Sauté the mushrooms.
  • Sauté the beef: In the same pan, add 8 oz ground beef, 1/4 tsp black pepper, 1 tsp Italian seasoning, 1 tsp paprika, and 2 1/2 tsp Dijon mustard. Stir and cook for another 5 minutes over medium heat. Once cooked, transfer to a plate and set aside.
    Step 3: Sauté the beef.
  • Make the roux: In a medium saucepan over low heat, add 1 tbsp unsalted butter and 4 tbsp all-purpose flour. Stir constantly until combined.
    Step 4: Make the roux.
  • Make the white sauce: In the same saucepan, add 3/4 cup water, 1 cup whole milk, 2 tbsp heavy cream, 1/2 tsp garlic powder, and 1/2 tsp salt. Whisk constantly and cook over high heat. Once the sauce begins to boil, reduce the heat to medium and simmer for another 5 minutes, stirring occasionally. Turn off the heat when done.
    Step 5: Make the white sauce.
  • Layer the lasagna: Spread 1/2 cup homemade tomato sauce on the bottom of a baking dish (we used a 7.5x7.5x2-inch dish). Then layer 4 lasagna sheets on top of the sauce. Spread an even layer of all the ingredients in this following order: half the sautéed ground beef, 8 oz riced cauliflower, half the white sauce, 1 tbsp chopped basil, 1/2 cup homemade tomato sauce, 4 lasagna sheets, 8 oz riced cauliflower, half the white sauce, 1 tbsp chopped basil, and 2 oz shredded mozzarella cheese.
    Step 6: Layer the lasagna.
  • Bake the lasagna: Put the baking dish into the preheated oven on the bottom rack and bake for 45 minutes.
    Step 7: Bake the lasagna.
  • Garnish and serve: Remove the lasagna from the oven. Allow to cool at least 10 minutes. Sprinkle with chopped parsley to garnish, cut into 4 portions, and serve.
    Step 8: Garnish and serve.

Nutrition

Serving: 1serving | Calories: 507kcal | Carbohydrates: 50g | Protein: 28g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 77mg | Sodium: 564mg | Potassium: 1224mg | Fiber: 7g | Sugar: 11g | Vitamin A: 1683IU | Vitamin C: 74mg | Calcium: 215mg | Iron: 13mg