Recipe Review: Low-Carb Mexican Lasagna

Tonight’s epic kitchen saga will actually encompass two recipes! I made this Low-carb Mexican Lasagna, but I also had to follow the recipe for the cauliflower tortillas used to make said lasagna, both from Sugar Free Mom.

I will preface this story with the fact that I am apparently terrible at making anything with cauliflower. Tonight was no different.


It all began innocently enough, weighing out the florets, adding them to my food processor, and then adding all the other ingredients. It took a bit longer than expected due to the small size of my processor, but by the time I got them into the parchment and into the oven I was a bit hopeful!

I began to brown the meat, humming to myself as I worked. And then the timer went off. Well, they certainly looked quite nice. And then I tried to remove them from the parchment paper.


You know that moment when things are going so horribly wrong that you just want to throw the whole thing in the trash and order a pizza and eat the whole thing to wash away your disappointment (or just delay it because…you just ate a whole pizza)? I ALMOST got there.

But the meat was ready and using a knife I managed to scrape enough of the tortillas off the paper to hopefully salvage the dish.


With dwindling hope for this meal, I layered the butchered bits of tortilla with meat and cheese and put it in the oven.


While it was baking, we got our 30-day challenge exercises done and waited to see if this recipe was worth the trouble or not. Allow me to explain that a bit. The low-carb baked cauliflower tortillas are supposed to take a total of 30 minutes. 15 prep, 15 bake. And the Mexican lasagna was supposed to take a total of 40 minutes. Even had made the tortillas and then started on the lasagna it should have been around an hour and 10 minutes worth of prep and cooking. However, I started on the lasagna by browning and seasoning the meat while the tortillas were baking, which should have cut down on the time. Total time from fridge to bowl was a full hour and a half.

That said, the finished product was quite lovely when it came out of the oven:


But how did it taste? It was….pretty good. I could still taste the cauliflower a little bit, but the flavor wasn’t overpowering, and it mixed well with the spices. It wasn’t OMG good, but it was tasty enough that hubby finished his and then finished mine when I was full. But I don’t feel that it was worth the work that went into it.

For a still modest 37 carbs, I can have real tortillas from the Old El Paso soft taco bake, which takes less than half the time and has a very similar flavor.

All in all, it was tasty, but I probably will not put that much effort into making it again.


5 thoughts on “Recipe Review: Low-Carb Mexican Lasagna

    • Melting Mimi says:

      I haven’t tried cauliflower rice yet. I have a frozen dish of faux mashed potatoes made with cauliflower. I’m still hesitant to break it out. I’ve just had such bad luck with that vegetable that I’m leery of anything containing it. Zucchini, on the other hand, I can grate into just about anything and have it come out nice. Maybe I just need to up my cauliflower game.

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