Low Carb Lasagna Casserole

I came up with this delicious version of Lasagna for us on Easter. I loved it! Yes, my kids missed the pasta BUT they did like it. So everyone did enjoy it. 

Low Carb Lasagna Casserole

Ingredients ~ 

2 Pounds 85% Lean Ground Beef

1 24oz Jar Of Marinara Sauce*

10 Oz (2.5 cups) Cheddar Cheese

10 Oz (2.5 cups) Whole Milk Mozzarella 

3/4  Cup Parmesean Cheese

1 16oz Bag Frozen Cauliflower

*Choose a marinara sauce that is 7 grams of carbs or less per serving. I chose a sauce that was 7 grams per 1/2 cups serving. 

Directions ~

Preheat oven to 350 degrees. Brown beef in a skillet. While beef cooks, cook cauliflower as directed until the cauliflower is just fork tender. 

Once beef is brown add your marinara sauce, bring to a boil and let simmer 5 minutes. 

Marinara I used.

In a 9x13 pan add the beef marinara mixture. Stir in 8 ounces of cheddar cheese and 8 oz of mozzarella into the marinara sauce. 

Then add 1/2 cup parmesean cheese making sure everything is mixed well. Once the cauliflower is cooked, drain well and pat dry with a paper towel, otherwise your lasagna will be watery. Add the cauliflower to the casserole dish and stir well. 

Top the casserole with the remaining cheese. 

Cover with aluminum foil and bake at 350 degrees for 20 minutes or until casserole is bubbling. Once done, remove the aluminum foil and bake another 5 minutes. 

Makes 11 - 1 cup servings