Gail's Cauliflower Pasta Lasagne

Gail's Cauliflower Pasta Lasagne
Use cauliflower pasta instead of the traditional lasagna pasta.
To make both the cauliflower pasta and the cauliflower bechamel, you’ll need to buy one large head of cauliflower.
I made the classic Italian lasagna with Bolognese sauce, cauliflower bechamel sauce, cauliflower pasta and Parmesan.
You can also keep it vegetarian by using marinara sauce instead of Bolognese sauce.
Serves 8
4 cups Bolognese meat sauce (make your own Bolognese sauce)
1 ½ cups grated Parmesan cheese
Cauliflower Pasta
3 cups cauliflower rice
packed full in a measuring cup
3 eggs
½ teaspoon fine grain sea salt
¼ teaspoon ground black pepper
Cauliflower Bechamel sauce
1 cup milk (your choice of milk)
2 cups cauliflower florets
1 clove garlic
1 teaspoon fine grain sea salt
A pinch of ground black pepper
3 eggs
mozzarella cheese
Cauliflower Pasta
Preheat oven to 375°F (190°C), line a large baking sheet with parchment paper and grease with olive oil.
In a food processor rice the cauliflower, until you get a texture finer than rice.
Once it’s riced, measure it and make sure you have 3 cups packed.
Place cauliflower rice in a bowl and microwave on high for 2 minutes, give it a stir and microwave for another 2 minutes.
Place the cauliflower rice in a tea towel and twist it to squeeze as much moisture as you can (I usually squeeze out over a cup of liquid). This is important.
The cauliflower rice needs to be dry.
Place drained cauliflower rice back in the bowl and add eggs, salt and pepper and mix until combined.
Spread the mixture onto the lined baking sheet. Place in the oven and bake for 15 minutes.
Remove from the oven, let cool 5 to 10 minutes and carefully peel it off the parchment paper.
Transfer to a large cutting board or work surface.
Depending on the size and shape of your baking dish, cut the cauliflower pasta into squares so that it will fit into the dish. Set aside.
Cauliflower Bechamel sauce
In a medium saucepan add cauliflower florets, milk, garlic, salt and pepper.
Bring to a boil, reduce to a simmer, cover with a lid and cook for 10 – 12 mins.
Remove from the heat and with an immersion blender, blend until smooth
Add eggs, one at a time, working quickly to make sure that they don’t poach.
It will look like a thin white foamy liquid, that’s OK.
It all works out in the end.
Set aside to use in Cauliflower lasagna or veggies in white sauce.
Optional – If you wish you may add grated mozzarella cheese (1/4 cup )
Assemble lasagna
Preheat oven to 320°F (160°C) and place a rack in the middle of oven.
Spread a couple of tablespoons of Bolognese sauce in the bottom of a greased baking dish ( 9×13 inch )
Arrange cauliflower sheets side by side, covering the Bolognese sauce.
Spread with ⅓ of the cauliflower bechamel.
Top with ⅓ of Bolognese sauce and sprinkle with ¼ cup Parmesan cheese.
Repeat to make 3 layers, and top with remaining cauliflower bechamel and Parmesan cheese. Add a sprinkle of mozzarella cheese and dried origanum.
Cover with foil (to prevent sticking, spray foil with cooking spray, or make sure the foil does not touch the cheese).
Bake in preheated oven for 25 minutes.
Remove foil, and bake an additional 20 minutes.
Cool for 15 minutes before serving. Serve with garlic bread and a green salad
Recipe from Foodgawker
Prepared, tried and tested by:
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