Cauliflower Lasagna
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 currently have some time, I was looking on the web the other day. Attempting to find fresh, exciting thoughts, inspirational recipes that We have never tried before, to impress my family with. Hunting for a long time yet could not discover lots of interesting stuff. Just before I thought to give up on it, I discovered this fabulous and simple dessert by chance on Suncakemom. The dessert seemed so scrumptious on its pic, that required immediate actions.
It had been not difficult to imagine the way it is created, how it tastes and just how much boyfriend will want it. Mind you, it is rather simple to keep happy the man when it comes to cakes. Anyway, I visited the site and followed the simple instuctions that had been combined with nice graphics of the method. It really makes life quite easy. I can suppose it’s a bit of a effort to take snap shots down the middle of baking in the kitchen as you will often have sticky hands therefore i seriously appreciate the time and effort she put in to build this blogpost and recipe easily followed.
That being said I am encouraged to present my own, personal formulas in a similar way. Thanks for the idea.
I had been fine tuning the main mixture create it for the taste of my family. Need to say it had been a great outcome. They prized the flavor, the thickness and loved getting a sweet like this during a hectic week. They ultimately requested lots more, many more. Thus next time I am not going to make the same miscalculation. I’m gonna twin the quantity .
You can find the original Cauliflower Lasagna at 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.
