Ingredients:

  • 1 large head of cauliflower (approx. 2 lbs / 900g), cut into florets
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon sea salt (5g)
  • ½ teaspoon black pepper (2.5g)
  • 1 tablespoon olive oil (15 ml)
  • 1 large onion, chopped (approx. 150g)
  • 2 cloves garlic, minced (approx. 6g)
  • 1.5 lbs ground beef (approx. 680g), ideally 80/20 blend
  • 1 (28 ounce / 794g) can crushed tomatoes
  • 1 (6 ounce / 170g) can tomato paste
  • 1 teaspoon dried oregano (2.5g)
  • ½ teaspoon dried basil (1.25g)
  • ½ teaspoon sea salt (2.5g), or to taste
  • ¼ teaspoon black pepper (1.25g), or to taste
  • 15 ounces ricotta cheese (425g), full-fat
  • 1 large egg (approx. 50g)
  • ¼ cup grated Parmesan cheese (25g)
  • ¼ teaspoon sea salt (1.25g)
  • ⅛ teaspoon black pepper (0.6g)
  • 3 cups shredded mozzarella cheese (300g)

Instructions:

  1. Pulse cauliflower florets in a food processor until they resemble rice (or grate with a box grater). Toss with olive oil, salt, and pepper.
  2. Steam, microwave, or roast the cauliflower 'rice' until tender-crisp. Drain well to remove excess moisture.
  3. Sauté onion and garlic in olive oil. Add ground beef and cook until browned, breaking it up with a spoon. Drain off any excess fat.
  4. Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Bring to a simmer and cook for at least 15 minutes, or up to an hour, to allow flavours to meld.
  5. In a bowl, combine ricotta cheese, egg, Parmesan cheese, salt, and pepper. Mix well.
  6. Spread a thin layer of meat sauce in the baking dish. Layer with half the cauliflower 'rice,' half the ricotta mixture, and one-third of the mozzarella. Repeat layers. Top with the remaining mozzarella.
  7. Bake in a preheated oven (375°F / 190°C) until golden brown and bubbly, approximately 30-40 minutes.
  8. Let the lasagna rest for 10-15 minutes before slicing and serving.