Lasagna With Cauliflower

Why do we care more about bad things when we hate being in deep sauce? Let’s make a cauliflower lasagna and see what’s in the sauce!

As I most recently have some time, I was searching on the internet last week. Looking to find new, challenging tips, inspirational dishes that We have never used before, to delight my loved ones with. Searching for a long time unfortunately could not find too many interesting things. Just before I wanted to give up on it, I discovered this scrumptious and simple treat by chance. It seemed so yummy on its photos, that called for instant actions.

It had been easy to imagine how it is created, its taste and how much my hubby will probably like it. Mind you, it is quite easy to keep happy the guy in terms of desserts. Anyway, I went to the site: Suncakemom and simply followed the detailed instuctions that have been combined with superb pics of the operation. It really makes life faster and easier. I can imagine that it is a slight effort to take photos in the midst of cooking in the kitchen because you usually have gross hands so I sincerely appreciate the effort and time she placed in to build this post and recipe conveniently followed.

With that in mind I’m inspired to present my very own formulas in the same way. Thanks for the concept.

I had been tweaking the main formula to make it for the taste of my loved ones. I’ve got to say it absolutely was an awesome success. They loved the flavour, the thickness and enjoyed getting a sweet like this in the midst of a busy workweek. They ultimately requested lots more, many more. Thus the next time I’m not going to commit the same mistake. I am going to double the quantity to make them happy.

Cauliflower Lasagna Credit goes to Suncakemom.

Beginner

Pasta

Rice the cauliflower with a food processor or shredder.

Cook the riced cauliflower in the microwave oven on maximum settings for 2 minutes, stir then put it back for 2 more minutes. Let it cool a bit and get ready for pressing the moisture out of it.

Using a cheese cloth or simple kitchen towel, squeeze out as much moisture from the cauliflower as possible. From a small head (2lb / 1kg) cauliflower more than a cup can be squeezed out.

In a bowl mix the squeezed cauliflowers with the eggs and a bit of salt.

Spread the cauliflower dough into a parchment layered baking sheet. We need at least two layers of lasagna so choose a baking sheet that is at least double the size of our lasagna baking dish.

Place it into a 400°F / 200°C preheated ovens bottom rack until golden brown spots start to appear here and there for about 20 minutes.

Carefully take the cauliflower pasta out by the parchment paper and flip it upside down. They should be stuck pretty well together so we shouldn’t be worry about breaking it. Carefully peel off the paper from the cauliflower pasta and not the other way around.

Cut it to the size of the lasagna dish.

Sauce

At the same time we are processing the cauliflower pasta, pour some oil into a frying pan and saute the diced onion until it gets a glassy / translucent look for about 5 – 10 minutes.

Add the ground meat and brown it.

Add the tomato sauce and cook it until the tomato sauce water content reduced about at least a quarter. The whole process should take about 30 minutes.

Layering

Slice the mozzarella up.

Mix the ricotta with basil and oregano.

Assembly

Once the sauce is done, divide it into two parts and spread one half onto the bottom of a casserole dish.

Place a layer of cauliflower pasta on top.

Spread half of the ricotta and place half of the mozzarella on top too.

Repeat it again using up the the second half of the meat sauce, ricotta and mozzarella.

Place the lasagna under the broiler on maximum temperature on the top shelf until golden brown spots start to appear on the mozzarella for about 10 minutes then it’s ready to be served.