December 05, 2019


  • 3 Plain Cali’flour Foods Crusts
  • 1 c grated mozzarella cheese, divided

Meat Filling

  • 1/2 c yellow onion diced
  • 1 T olive oil
  • 1 garlic clove, minced
  • 1/2 lb ground beef
  • 1/4 t turmeric
  • 1/4 c chopped Italian parsley
  • 1/2 c chopped green bell pepper
  • 1/2 c sugar-free marinara sauce
  • 1 T tomato paste
  • 1/4 c water
  • 1 t Italian seasoning
  • 1 t ground oregano
  • 1/2 t salt
  • 1/4 t ground black pepper
  • 1/2 t paprika

Cheese Filling

  • 1 c ricotta cheese
  • 1 large egg
  • 1/4 t sea salt
  • 1 t black pepper
  • 1/2 c chopped spinach
  • 1/4 c Parmesan cheese finely grated


  • 9" Spring Form Pan
  • aluminum foil

Keto Lasagna
Prepare Ingredients:
On stovetop, in a large pan, warm olive oil to medium then add chopped onions, turmeric powder, and garlic. Sauté for 3-4 minutes. Add ground beef and cook until completely browned. Add red sauce, tomato paste, water, and remainder of spices and herbs. Bring to a boil then reduce heat to low, cover, and cook for about 20-25 minutes, stirring occasionally. Remove from heat.
In a mixing bowl, combine ricotta cheese with egg, chopped spinach, Parmesan cheese and spices.

Assemble Lasagna Cake:
Preheat oven to 375. Line the bottom insert of the spring form pan with parchment paper and then place 1 Cali'flour Crust. Next, top crust with half of the cheese filling then sprinkle with half of the meat filling. Top with a 1/4 cup of mozzarella cheese. Add the second crust and repeat with cheese filling, meat filling, and mozzarella. Add the final crust and spread with 1 tablespoon of marinara sauce and top generously with shredded mozzarella cheese. Cover with foil and bake for 30 minutes til warmed through to the center. Remove cover and broil 2 minutes to allow cheese to turn brown. Remove from oven and let rest rest for 10-15 minutes then remove from spring form. Garnish with basil and tomatoes. Serve and enjoy!