Shortly afterbecoming gluten free, we discovered this amazing recipe for a healthy version of Lasagna that tastes far better than any noodle version. I have made this several times for our guests(many of which really dislike cauliflower) and they have quickly eaten this up and asked for more.
To best conceal the cauliflower be sure to cook it well, grate/shred it well, and press it flat, as thin as you can get it, around 1/4" thick.
Lasagna Ingredients:
1 Container Ricotta/Cottage Cheese
2 Cups Mozzarella Cheese
5 Cups Favorite Spaghetti sauce, with meat
Cauliflower Noodles:
- 2 pounds Cauliflower(I prefer to use frozen)
- 3 Cups Mozzarella Cheese
- 3-4 Large Eggs
- 1 Tbsp Garlic salt
- Steam Mozzarella until very tender.
- Allow Cauliflower to cool
- Grate cauliflower
- Mix cauliflower, cheese, eggs, and garlic salt in a large bowl.
- Place Cauliflower mixture into two greased cookie sheets. Press mixture into pans.
- Place into a 450 degree oven for 15-20 minutes, until lightly browned.
- Set aside and let cool.
- In a 9x13 inch pan add 1/2 cup meat sauce.
- Cut cooked lasagna mixture into strips and layer on top of sauce.
- Spread ricotta or cottage cheese on top of the Lasagna "noodles".
- Spread another layer of sauce.
- Spread another layer of ricotta/cottage cheese.
- Add another layer of the cauliflower noodles.
- Spread another layer of meat sauce on the cauliflower noodles
- Top with Mozzarella
- Bake, uncovered, for 30 to 40 minutes in a 350 degree oven. Until bubbly.
- Enjoy!!
Linked to:
www.homesteadrevival.blogspot.com
Will have to try this.
ReplyDeleteHope you love it as much as us!
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