Life is full of deep, philosophical questions, like: If you weigh 99 pounds and you eat a pound of nachos, are you 1% nachos? And, is a lasagna still a lasagna without the pasta? Luckily, you don’t need a philosophy degree to find out if this low-carb maybe-lasagna dish is delicious. It definitely is!
This keto casserole is full of flavor and substitutes cauliflower and spinach for the traditional lasagna noodles, so you can be sure to meet your macros.
Use any kind of cheese you like in this recipe. For instance, mozzarella yields an authentic lasagna taste, but pepper Jack melts well and adds a little kick.
Keto ground beef casserole
8
10 minutes
45 minutes
55 minutes
2 cups cauliflower florets
1 tablespoon olive oil
2 pounds ground beef
Salt and pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
5 cups baby spinach
2 ounces cream cheese
1 cup marinara sauce
1 cup pepper Jack cheese, shredded
Preheat the oven to 400 F.
Microwave the cauliflower in a microwave-safe dish with a tablespoon or two of water for 5 minutes.
Place a large skillet over a medium-high heat.
Add the olive oil, ground beef and spices.
Break down the meat, and cook until almost fully browned.
Drain any excess fat, and add the cauliflower and spinach. Sauté until the spinach has wilted.
Add the cream cheese, and stir until combined. Remove from the heat.
Spoon about half the beef mixture evenly into the bottom of a heavy casserole dish.
Top with about half the marinara sauce and then half the shredded cheese.
Repeat with the remaining ingredients, ending with the cheese.
Bake for 20-30 minutes, or until the cheese has fully melted and the edges are bubbling.
Allow to cool 5-10 minutes before serving.