Cauliflower Noodle Lasagna
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 267.1
- Total Fat: 15.3 g
- Cholesterol: 98.1 mg
- Sodium: 548.4 mg
- Total Carbs: 6.6 g
- Dietary Fiber: 1.3 g
- Protein: 25.6 g
View full nutritional breakdown of Cauliflower Noodle Lasagna calories by ingredient
Introduction
From yourlighterside.com From yourlighterside.comNumber of Servings: 12
Ingredients
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2 cups (about 10 ounces) cooked cauliflower, grated, riced or shredded
4 cups shredded mozzarella cheese (16 ounces) + 2 cups
2 eggs
*1 cup ricotta cheese (15 ounces)
2 cups tomato sauce or alfredo (about 18 ounces)
Toppings (optional)
1lb ground turkey
Directions
To make the noodles:
Preheat oven to 450 degrees.
Spray 2 rectangular cookie sheets with non-stick spray.
Mix prepared, riced cauliflower with 4 cups of the mozzarella and the eggs in a bowl. Spread on cookie sheets in thin layers by plopping the dough about and then carefully pressing together (or apart). Keep fingers working until the dough forms a large rectangle roughly the size of the cookie sheet. Repeat with other sheet, pressing out until the dough is distributed. If it turns out you don’t have as much dough, press a longer, more narrow rectangle, roughly the length of the pan and half of the width, to keep noodle length uniform.
Bake in oven for 15 minutes, or until top is golden and edges are lightly browned.
Remove from heat and let rest for 10 minutes. Carefully run a metal spatula around the edges of the noodles to loosen and cool for 15-20 minutes.
Using a pizza cutter or a knife, cut noodles lengthwise in fairly even strips about 2” wide. With a spatula, you will be able to lift and loosen noodles from the pan and handle them in your hands as you would regular lasagna noodles.
To arrange:
Spray the inside of a casserole pan (9X13) with non-stick spray.
1. Layer the bottom with ¼ cup sauce. Add 2 Tbsp water. Distribute gently with a spoon. Do not add toppings yet.
2. Layer with 1/2 of the noodles. Press down very gently with fingers after distributing evenly.
3. Layer with 1/2 of the ricotta by dotting it on in small piles and then spreading slightly with:
4. Add 1/2 of the remaining sauce. With a spoon, spread and slightly mix the two layers (ricotta and sauce) for better coverage.
5. Add half of the toppings you’ve prepared. (If there are none, proceed to the next step.)
6.Layer with ½ of the mozzarella cheese (about 1 cup).
7. Add the rest of the noodles to cover another layer and spread and press down gently. (I use my hands)
8. Add the rest of the sauce.
9. Add the rest of the toppings. (If there are none, proceed to the next step)
10. Add the rest of the ricotta and spread with a spoon with the red sauce.
11. Add the rest of the mozzarella cheese.
12. Bake in a 350 degree oven for 45 minutes, or until bubbly and the cheese is golden/brown. Let rest for 10 minutes before serving.
Serving Size: 12-16
Number of Servings: 12
Recipe submitted by SparkPeople user FROSTED_TEARS.
Preheat oven to 450 degrees.
Spray 2 rectangular cookie sheets with non-stick spray.
Mix prepared, riced cauliflower with 4 cups of the mozzarella and the eggs in a bowl. Spread on cookie sheets in thin layers by plopping the dough about and then carefully pressing together (or apart). Keep fingers working until the dough forms a large rectangle roughly the size of the cookie sheet. Repeat with other sheet, pressing out until the dough is distributed. If it turns out you don’t have as much dough, press a longer, more narrow rectangle, roughly the length of the pan and half of the width, to keep noodle length uniform.
Bake in oven for 15 minutes, or until top is golden and edges are lightly browned.
Remove from heat and let rest for 10 minutes. Carefully run a metal spatula around the edges of the noodles to loosen and cool for 15-20 minutes.
Using a pizza cutter or a knife, cut noodles lengthwise in fairly even strips about 2” wide. With a spatula, you will be able to lift and loosen noodles from the pan and handle them in your hands as you would regular lasagna noodles.
To arrange:
Spray the inside of a casserole pan (9X13) with non-stick spray.
1. Layer the bottom with ¼ cup sauce. Add 2 Tbsp water. Distribute gently with a spoon. Do not add toppings yet.
2. Layer with 1/2 of the noodles. Press down very gently with fingers after distributing evenly.
3. Layer with 1/2 of the ricotta by dotting it on in small piles and then spreading slightly with:
4. Add 1/2 of the remaining sauce. With a spoon, spread and slightly mix the two layers (ricotta and sauce) for better coverage.
5. Add half of the toppings you’ve prepared. (If there are none, proceed to the next step.)
6.Layer with ½ of the mozzarella cheese (about 1 cup).
7. Add the rest of the noodles to cover another layer and spread and press down gently. (I use my hands)
8. Add the rest of the sauce.
9. Add the rest of the toppings. (If there are none, proceed to the next step)
10. Add the rest of the ricotta and spread with a spoon with the red sauce.
11. Add the rest of the mozzarella cheese.
12. Bake in a 350 degree oven for 45 minutes, or until bubbly and the cheese is golden/brown. Let rest for 10 minutes before serving.
Serving Size: 12-16
Number of Servings: 12
Recipe submitted by SparkPeople user FROSTED_TEARS.
Member Ratings For This Recipe
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BOBBIE83646
