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Cauliflower-Sheet Chicken Lasagne

Name: Cauliflower-Sheet Chicken Lasagne
Prep time: 25 min
Cook time: 1 h 20 min
Yield: 6 servings
Cuisine: Modern Australian
Ingredients: 900 g cauliflower, cut into florets; 2 large eggs; 90 g finely grated parmesan; 35 g almond meal; 700 g chicken mince; 1 small brown onion, finely diced; 3 cloves garlic, crushed; 500 ml no-added-sugar tomato passata; 2 tsp dried oregano; 400 g full-fat ricotta; 220 g grated mozzarella; 1 cup fresh basil leaves

Proper lasagne layers without a token strip of zucchini pretending to be pasta. Roasted cauliflower sheets, savoury chicken ragù and three cheeses give it the structure and browned top the job demands.

Prep25 mins

Cook55 mins

Serves6

DifficultyEasy

Start cooking ↓

Layered keto chicken lasagne with cauliflower sheets ricotta mozzarella and basil — **TooGut pick**Flexible, practical, genuinely delicious.

This is built from the search pattern behind a 4.9-rated chicken and cauliflower lasagne, then rebuilt the TooGut way. The cauliflower is roasted dry before layering, because watery vegetables and hopeful thinking do not make good lasagne.

Why it worksWhole-food ingredientsFlexible swapsClear steps

What you’ll need

Ingredients

Serves6

Cauliflower sheets

900 gcauliflower, cut into florets
2 large eggs
90 gfinely grated parmesan
35 galmond meal

Chicken ragù and cheese

700 gchicken mince
1 smallbrown onion, finely diced
3 clovesgarlic, crushed
500 mlno-added-sugar tomato passata
2 tspdried oregano
400 gfull-fat ricotta
220 ggrated mozzarella
1 cupfresh basil leaves

One step at a time

Let’s cook.

Tick each step as you go. Built-in timers keep the important moments close.

Dry the cauliflower

Heat the oven to 210°C. Roast the cauliflower on a bare tray for 25 minutes until tender and lightly browned. Cool for 5 minutes, then squeeze it hard in a clean tea towel.

Bake the sheets

Process cauliflower with eggs, parmesan and almond meal. Press into two thin rectangles on lined trays and bake for 14 to 16 minutes until set and golden at the edges.

Cook the ragù

Brown chicken mince in a wide pan. Add onion and garlic, cook for 5 minutes, then add passata and oregano. Simmer uncovered for 12 minutes until thick enough to leave a trail when stirred.

Layer with intent

Cut the cauliflower sheets to fit a 20 x 30 cm dish. Layer ragù, cauliflower, ricotta, basil and mozzarella twice, finishing with mozzarella and the remaining parmesan.

Bake and rest

Bake for 25 minutes until deeply golden and bubbling. Rest for 12 minutes before cutting so the layers stay on the plate instead of sliding into a puddle.

Per serve, estimate · Metric

Nutrition snapshot

Energy2,360 kJ

Protein46 g

Fat36 g

Carbohydrate10 g

Fibre4 g

Approximate only. Values change with brands, portions and selected swaps.

Set yourself up

Equipment

✓ Food processor
✓ Two large oven trays
✓ 20 x 30 cm baking dish
✓ Clean tea towel