| For the cauliflower noodles | ||
|---|---|---|
| 7⅚ cups | Cauliflower, raw | |
| ¼ cup | Cream cheese, full fat | |
| 2 (ea. 1.76 oz) | Egg, large | |
| ½ cup | Mozzarella, cheese, low moisture, whole milk, shredded | |
| 2 tbsp | Flaxseed Meal, Flax Flour, partially de-oiled | |
| 1 tsp | Salt, Kosher salt, table salt | |
| 1 tsp | Italian Seasoning Spice Mix | |
| ½ tsp | Pepper, black, ground | |
| ¼ tsp | Garlic Powder | |
| For the meat sauce | ||
| 1 lb | Sausage, Italian pork, raw | |
| 2 cups | Tomato puree, canned, no salt added | |
| 1 tsp | Italian Seasoning Spice Mix | |
| For the white sauce | ||
| 2 cups | Ricotta, cheese, whole milk | |
| ½ cup | Parmigiano Reggiano, Parmesan cheese, grated | |
| 1 (ea. 1.76 oz) | Egg, large | |
| 1 tbsp | Parsley, dried | |
| ½ tsp | Salt, Kosher salt, table salt | |
| ½ tsp | Pepper, black, ground | |
| ¼ tsp | Nutmeg, ground | |
| For topping | ||
| 1½ cups | Mozzarella, cheese, low moisture, whole milk, shredded | |
| ½ cup | Parmigiano Reggiano, Parmesan cheese, grated | |
| 100.55 oz | altogether (view nutrition facts) | |
Preparation
- Serving size:12.60 oz (calculated)Notes: 1 slice, about 1 cup worth of lasagna
- Temperature: 375 °F (preheated, circulating air)
- In a food processor, blend the cauliflower florets until it turns sandy. It's best to work in batches. Note you'll want to blend it longer than you would for cauliflower rice.
- In a microwave-safe bowl, microwave the cauliflower for 5 minutes on high.
- Let sit until cool enough to handle, then put in a kitchen towel or cheese cloth and squeeze out all the excess moisture. The initial weight should reduce to at least half of the initial weight.
- Combine the squeezed out cauliflower with the remaining ingredients for the cauliflower noodles.
- Line a baking tray with parchment paper.
- Spread out the mix in a thin layer about 1/8 in or 3 mm thick. If you are making 8 servings, one baking tray with the dimensions of 18 in by 13 in or 40 cm by 30 cm should be sufficient.
- Bake for about 15 minutes, rotate the tray and bake until the edges brown, another 10 to 15 minutes.
- Cut into strips that fit the dish you want to assemble the lasagna. You should get enough "pasta sheets" for 3 layers.
- Flip over the strips. If the sheets seem soft or like they might break, you can use a spatula.
- Bake on this side for a final 5 to 15 minutes. The baking time will vary depending on how much fluid you squeezed out of the cauliflower. You should receive cauliflower sheets that are quite dry and robust.
- You can prepare the pasta sheets ahead of time and store them in the fridge for up to 5 days. Note that if you are meal-prepping and storing the finished lasagna in the fridge, it's best to make the pasta on the same day or the day before.
- Brown the sausage meat in a dry pan over medium-high heat until it is nicely caramelized, about 5 to 8 minutes.
- If you have larger chunks of meat, you can use a fork to press on them and make them crumble apart more. This will make it easier to spread the sauce evenly when assembling the lasagna.
- Stir in the tomato puree and season with Italian seasoning. Alternatively, use marinara sauce (no sugar added).
- Reduce the heat to medium or medium-low and simmer for 15 minutes or until the sauce is nice and thick.
- Stir together all the ingredients.
- In an oven-safe dish, first add about 1/3 of the meat sauce.
- For 4 to 6 servings, you can use an 8 in by 8 in or a 26 cm by 16 cm baking dish. For 8 servings a 13 in by 9 in casserole works well. (We were able to just barely squeeze 8 servings into a 26 cm by 16 cm dish. After the second layer, the dish was nicely filled already.)
- Top with cauliflower noodles and then about 1/3 of the white sauce.
- Sprinkle on about 1/3 of the grated mozzarella.
- Add two more layers of meat, cauliflower, white sauce and mozzarella.
- Add some meat sauce, cauliflower noodles, white sauce and mozzarella two more times.
- Top with the grated parmesan.
- Bake until the lasagna is bubbling and the parmesan has melted and nicely browned, about 30 minutes.
- Let cool for at least 5 minutes, better 10 before slicing and serving. Optionally sprinkle with some freshly chopped parsley.
- Enjoy!
- You can store the dish in an airtight container for 5 days in the fridge or up to 6 months in the freezer. For best results, thaw overnight. Reheat in the microwave or in the oven.
The cauliflower pasta sheets
The meat sauce
The white sauce
Putting it all together
Meal Prep Tip
- Calorie count558 kcal
- % of calories by macros
Fat 67.7 % 378 kcal 42 g Net Carbs 8.1 % 45 kcal 11.3 g Dietary Fiber 1.4 % 8 kcal 4.2 g Protein 22.8 % 127 kcal 32 g - Approx. WW SmartPoints™17.6
- Cholesterol 187 mg
- Sodium 1355.6 mg
- Fat 42 g
- Saturated Fat 20.8 g
- Trans Fat 0 g
- Carbohydrates 15.5 g
- Dietary Fiber 4.2 g
- Total Sugars 5.9 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 31.7 g
- Calcium 509.3 mg
- Iron 3.2 mg
- Magnesium 61.3 mg
- Potassium 878.7 mg
- Zinc 3.7 mg
- Vitamin A (Retinol Equivalents) 250.7 mcg
- Vitamin B12 1.4 mcg
- Vitamin C 58.7 mg
- Folate 91.6 mcg
- Folic Acid 0.9 mcg