Are you gluten-free, but also cutting carbs? Well, this low-carb and gluten-free lasagna recipe is perfect for you. It's an easy weeknight dish that reheats the next day for lunch when you're on-the-go or at work. Includes cauliflower pizza crusts as a low-carb replacement for noodles!
Heat a skillet to medium high heat. Brown the ground meat and chorizo chunks
Add onions, garlic, and jalapeño to the meat and saute until the meat is fully browned and the vegetables are translucent
Drain meat mixture (if necessary) so that it only has about 2 tbsp of oil
Add tomato sauce to pan, stir and simmer for about 5 minutes. Set aside.
For the Ricotta Cheese Layer
Mix ricotta cheese with egg, parmesan cheese, and spices
For the Low Carb Lasagna
Create two layers in the following order: meat mixture, cali’flower crust, ricotta mixture, sprinkle of cheese (I saved most of the shredded cheese for the top).
Bake for 30 minutes
Top with fresh chopped basil and parsley if you have them on hand