Cauliflower Noodles

1. Preheat your oven to 375⁰F (190⁰C).
2. Line a large baking sheet with parchment paper and lightly grease it with olive oil so nothing sticks.
3. Add cauliflower to a food processor and pulse until you have 3 cups of packed cauliflower rice. It should be finer than rice but not mushy.
4. Place the 3 cups of cauliflower rice into a microwave-safe bowl.
5. Microwave on high for 2 minutes, stir it, then microwave another 2 minutes.
6. Transfer the warm cauliflower rice into a clean tea towel. Twist and squeeze really well over the sink until most of the liquid is out.
7. Put the drained cauliflower back into a bowl.
8. Add 3 eggs, 1/2 tsp sea salt, and 1/4 tsp black pepper, then mix until evenly combined.
9. Spread the mixture evenly onto the prepared baking sheet, about 1/4 inch thick.
10. Bake at 375⁰F (190⁰C) for 15 minutes until set.
11. Let it cool for 5 to 10 minutes, then carefully peel it off the parchment paper. Transfer to a cutting board and cut into rectangles or squares that will fit your baking dish. Set aside.

Cauliflower Bechamel

1. In a medium saucepan, combine: 2 cups cauliflower florets, 1 cup milk (250 ml), 1 clove garlic, 1 tsp sea salt, and a pinch of black pepper
2. Bring to a gentle boil, then reduce the heat to low, cover, and simmer for 15 minutes until the cauliflower is very soft.
3. Remove from heat and blend with an immersion blender until completely smooth. Let it cool slightly for a minute so the eggs don’t scramble.
4. Add 3 eggs, one at a time, blending quickly after each addition. The sauce will look thin and slightly foamy, but it thickens nicely while baking.

Assemble the Lasagne

1. Preheat oven to 320⁰F (160⁰C) and position the rack in the middle.
2. Spread 2 to 3 tbsp of the 4 cups of Bolognese meat sauce on the bottom of a 9 x 13-inch baking dish.
3. Add a layer of the cauliflower noodle sheets, placing them side by side to cover the bottom.
4. Spread 1/3 of the cauliflower bechamel sauce over the noodles.
5. Top with 1/3 of the Bolognese sauce.
6. Sprinkle about 1/4 cup of the 1 1/2 cups of Parmesan cheese.
7. Repeat the layers two more times.
8. Finish with the remaining cauliflower bechamel, the rest of the Parmesan cheese, and 1 to 1 1/2 cups mozzarella cheese over the top.
9. Cover loosely with foil. Spray the foil lightly with cooking spray so it doesn’t stick to the cheese.
10. Bake at 320⁰F (160⁰C) for 25 minutes.
11. Remove the foil and bake another 25 minutes until bubbly and lightly golden.
12. Let the lasagne rest for 15 minutes before slicing. This helps the layers set properly.
13. Serve warm with garlic bread and a simple green salad.