Low-carb cauliflower lasagna

• Set the oven to 400°F (200°C).
• Chop onion and garlic finely and fry in butter in a thick-bottomed pot.
• Add ground beef and keep frying until cooked thoroughly. Add tomato paste in the pot and pour in crushed tomatoes.
• Season with bouillon, red wine, salt and black pepper and let simmer for about 20 minutes.

Lasagna sheet

• Place a parchment paper in a large baking pan and grease with oil.
• Grate a medium-sized cauliflower head in a food processor. The cauliflower should be finely grated.
• Place the grated cauliflower in a bowl and cook for two minutes on high in the microwave oven. Stir and microwave for two more minutes.
• Let the grated cauliflower cool and place in a baking cloth (towel) and squeeze the liquid out by tying and wringing the towel. Almost a cup of liquid has to come out for the rice to be dry.
• Put the cauliflower rice, eggs and spices in a bowl and stir them together.
• Spread the batter on to the parchment paper and bake on lower rack of the oven for about 15 minutes. Remove and let cool. Cut into adequate-sized pieces, like lasagna sheets.

Cheese sauce

• Bring heavy cream and sour cream to a boil, remove from heat and stir in the cheese. Add salt and pepper to taste.

Layering and baking

• In a deep baking dish add some bolognese, then sheets and cheese sauce. Alternate and finish up with cheese sauce and grated parmesan cheese.
• Bake for 20–30 minutes and let cool for a few minutes before serving.