My dad made a Cauliflower Lasagna once and I really like it so I decided that I would finally give it a try. I riced the cauliflower. It wasn’t bad riced, but it was rather soupy. I’m thinking that next time I will just chop the cauliflower into smaller pieces. That way there is a little more substance to it. This isn’t going to pan our the same as a regular lasagna does. It ends of being more casserole like and that isn’t a bad thing.
What I really like about this dish was the fact that when I was done, I didn’t feel overly full or on a major carbo-load. And best thing ever, you don’t have to worry about making a separate veggies because the veggie is already inside!! This could be a great way to trick you picky eaters into eating vegetables! 😉
1 head Cauliflower
1 tbsp Oil
S&P to taste
1/2 cup Parmesan or Asiago, finely grated
1 tsp Italian Seasoning
1 jar Marinara
1 lb Sausage
1 160z can Ricotta
1 tbsp Italian Seasoning
Preheat the oven to 375*.
Brown sausage in a medium skillet over medium-high heat.
Chop the cauliflower into small pieces or rice it in a food processor.
Steam the cauliflower for about 4 minutes.
Put the cauliflower in a clean dish towel and ring all the water out.
Place the cauliflower in a medium bowl and mix together the egg, oil, S&P, parmesan/asiago, and Italian seasoning, set aside.
Mix together the ricotta, egg and Italian seasoning in a small bowl, set aside.
Spray 9×13 pan with cooking spray.
You can attempt to assemble as a regular lasagna, layer by layer, but it will eventually just mix itself together into a casserole.
Bake for 20-25 minutes (or convention bake for 15 minutes)