My Cauliflower Lasagna

cleochatra · 02-26-2008, 03:51 PM

My Cauliflower Lasagna

1 cup (about 5 ounces) cooked cauliflower, grated, riced or shredded
2 cups shredded mozzarella cheese (6 ounces)
1 egg
*½ cup ricotta cheese (3.5 ounces)
3/4 cup tomato sauce or alfredo (6-7 ounces)
Toppings (optional)

Preheat oven to 350 degrees.

Spray the inside of a glass bread pan (9X3) with non-stick spray.

Mix prepared, riced cauliflower with one cup of the mozzarella and the egg in a bowl.

To arrange:

1. Layer the bottom with ¼ cup sauce. Distribute gently with a spoon. Do not add toppings yet.

2. Layer with 1/2 of the cauliflower mix. 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.

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.

7. Add the rest of the cauliflower mix 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 as possible. It will be a little more bumpy, so no worries if the uniformity isn't there.

11. Add the rest of the mozzarella cheese.

Bake in a 350 degree oven for 45 minutes, or until bubbly and the cheese is golden/brown. Let rest for 15 minutes before serving.

Can be stored in the refrigerator or frozen and reheated.

*If you have no ricotta, you substitute ½ cup cottage cheese (4 ounces), mixed with 2 tsp parsley and ¼ cup Parmesan cheese (2 ounces).

Serves 6-8. Can be doubled.

Nutritional Information for the base lasagna (toppings will change numbers).
With ricotta:

Nuritional information for each of 6 servings:
Calories: 166
Net Carbohydrates: 5
(Total Carbohydrates: 6
Fiber: 1g)
Protein: 15 g
Fat: 9 g

Nutritional Information for each of 8 servings:

Calories: 128
Net Carbohydrates: 3.5
(Total Carbohydrates: 4.5
Fiber: 1g)
Protein: 11 g
Fat: 7g

*With cottage cheese/parmesan blend:

Nutritional information for each of 6 servings:

Calories: 165
Net Carbohydrates: 5
(Total Carbohydrates: 6
Fiber: 1g)
Protein: 15 g
Fat: 9 g

Nutritional Information for each of 8 servings:

Calories: 123
Net Carbohydrates: 3.5
(Total Carbohydrates: 4.5
Fiber: 1g)
Protein: 11 g
Fat: 7g

Click here for more pictures and here for more recipes

babydollsea · 02-26-2008, 03:52 PM

I am making this tomorrow...Thank you sooooo much! You are so creative...Your pizza was fabulous, BTW! I made it for lunch!

cleochatra · 02-26-2008, 03:56 PM

I am so glad you like the pizza! Thank you! I hope you'll like the lasagna too!

AnitaLCing · 02-26-2008, 04:15 PM

Cleo...Please explain exactly what this tastes like. Doe it taste like high carb lasagna??
Can you taste the cauliflower? Not that I mind, but I would love to trick the kids!!

AnitaLCing · 02-26-2008, 04:16 PM

Oh what type of toppings did you use? It looks like olives and some meat?!? Green peppers?

tom_912 · 02-26-2008, 04:30 PM

Cleo, i have a 9x13" lasagna in the oven, quadrupled your receipe like you suggested. It weighed 6lb 6oz

I took pics and it should be done in a hour. I post em when I am able to cut it... me and Trish are both working till 3-6 nonstop so we'll have plenty of leftovers

. I shredded 2 bags of cauli and have enough to make bread sticks if I have the energy later!

Thanks for the recipe!!!!!!!!!!!

anniemo · 02-26-2008, 04:33 PM

looks great cleo! think i might make this tomorrow and see if the non-lc dp can taste the difference. he's a big italian fan. the pizza was delicious. there wasn't any left for him to try.

Wendy T · 02-26-2008, 04:48 PM

Wow, that lloks really good!

cleochatra · 02-26-2008, 04:52 PM

Anita-- My kids TOTALLY had no idea. I made a regular cauliflower lasagna with no toppings, and they were like, "YUM!" and then I told them what it was and they were like, "are you serious?" And then they ate more.

Toppings I used are as follows:

I made a rainbow (lol)

L-R: Chorizo, artichoke hearts, tomato, mushrooms, green peppers, red peppers, purple onion, black olives

cleochatra · 02-26-2008, 04:53 PM

tom-- a good lasagna always weighs a ton! Now let's hope it bakes all the way through! You might have to turn the temp down to 325...

CarolynF · 02-26-2008, 04:53 PM

Do you ever use fresh cauliflower? or just frozen?

cleochatra · 02-26-2008, 04:57 PM

annie-- thank you so much! I am so glad you like this!

Thank you, oly! I made so much of it, LOL Want some?

cleochatra · 02-26-2008, 04:58 PM

LOL! Carolyn!!! I am positive you can use fresh. Just steam or boil until it's cooked and then shred or process. That cauliflower picture is hilarious!

Barbo · 02-26-2008, 05:34 PM

Carolyn,

I made it with fresh and it turned out perfect. We could not taste any
cauliflower in the pizza. I'm sure you won't in the lasagne.

mac24312 · 02-26-2008, 05:50 PM

I made it with Fresh for the pizza crust also..grated in my mini food processor then microwaved it for 5 min..perfect and no cauliflower taste! Taste like a regular crust to me..so it wont in the Lazagna also.

HUGS
Christina

tom_912 · 02-26-2008, 06:15 PM

I made cleo's lasagna in a 9x13 pan, quadrupleing the receipe. The only change i made was to add 2 eggs to the ricotta cheese and season it (my mom made it that way). It weighed 6lb 6oz

I cooked at 325 for an hour and half putting a foil tent on it the last half.

It turned out perfect!!!!!!!!!!!!! OMG this is a winner.

Here are pics!

babydollsea · 02-26-2008, 06:35 PM

Quote:

Originally Posted by tom_912

I made cleo's lasagna in a 9x13 pan, quadrupleing the receipe. The only change i made was to add 2 eggs to the ricotta cheese and season it (my mom made it that way). It weighed 6lb 6oz

I cooked at 325 for an hour and half putting a foil tent on it the last half.

It turned out perfect!!!!!!!!!!!!! OMG this is a winner.

Here are pics!

All I can say is WOW! I may quadruple too!

babydollsea · 02-26-2008, 06:40 PM

CLEO, Your blog "May the Oopsies Be With You" is so great...You are a howl!!!!

Dedicated · 02-26-2008, 07:27 PM

All I can say is OOOOOmazing!

can't wait to have time to try it! Or someone can just bring me some

Purrgirl · 02-26-2008, 07:56 PM

This looks delicious. Great idea!

Yummy's_Girl · 02-26-2008, 08:06 PM

Hmm I wonder if I'd like this. I've only had cauliflower raw or cooked and mashed and I didn't like it either way.

H20Goddess · 02-27-2008, 06:10 AM

That looks lovely!

KellBell1234 · 02-27-2008, 06:29 AM

man does this look good! I am going to make it this weekend for sure!

cleochatra · 02-27-2008, 07:15 AM

TOM! You have made me so happy! I was worried that the lasagna wouldn't cook, and that you had a disaster dinner and that it was all my fault (I was raised by a Jewish father-- the guilt was tremendous).

That looks fantastic! I like your adding the egg to the Ricotta. That would make it go farther and spread better, too!

I'm glad 325 worked. That's the time of the old Betty Crocker recipe I have, and I think it's probably better than the 350.

Sleepy · 02-27-2008, 07:49 AM

im definately making this this weekend

babydollsea · 02-27-2008, 08:12 AM

Hi Cleo and everyone..

I just made the lasagna and it is in the oven. I also add egg to my Ricotta along with parmesan, parsley, salt and pepper. Growing up Italian...This is how we made our ravioli! I made marinara sauce with crushed tomates, garlic, fennel, basil, salt and pepper. I did add 2 splenda packets to fix the acitity of the tomatoes. I will show pics as soon as it comes out of the oven...
Can't wait!

Big Red · 02-27-2008, 08:27 AM

I am just drooling!!!!!

I have been on the M/E food plan for a little over a week because of a nasty stall,(yes it did break my stall) but as soon as I come off M/E I am going to try all these GREAT looking, WONDERFULLY presented, BEAUTIFULLY designed meals that Cleo comes up with!!!!!!

babydollsea · 02-27-2008, 10:56 AM

Quote:

Originally Posted by babydollsea

Hi Cleo and everyone..

I just made the lasagna and it is in the oven. I also add egg to my Ricotta along with parmesan, parsley, salt and pepper. Growing up Italian...This is how we made our ravioli! I made marinara sauce with crushed tomates, garlic, fennel, basil, salt and pepper. I did add 2 splenda packets to fix the acitity of the tomatoes. I will show pics as soon as it comes out of the oven...
Can't wait!

Mmmmmmmm......

babydollsea · 02-27-2008, 03:10 PM

It was excellent!!!! Thanks Cleo!

Brendajm · 02-27-2008, 04:01 PM

Ok, I just can't stand it. I am going to the store in the morning and they better have some cauliflower. I got to have this lazagna. I have been on induction for a while now and have indulged too much and now i got to start getting back on track.. This looks great..I made the oopsie rolls a few weeks ago and I loved eating sandwiches again.. thanks

02-26-2008, 03:51 PM	#1
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,426 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	My Cauliflower Lasagna My Cauliflower Lasagna 1 cup (about 5 ounces) cooked cauliflower, grated, riced or shredded 2 cups shredded mozzarella cheese (6 ounces) 1 egg ½ cup ricotta cheese (3.5 ounces) 3/4 cup tomato sauce or alfredo (6-7 ounces) Toppings (optional) Preheat oven to 350 degrees. Spray the inside of a glass bread pan (9X3) with non-stick spray. Mix prepared, riced cauliflower with one cup of the mozzarella and the egg in a bowl. To arrange: 1. Layer the bottom with ¼ cup sauce. Distribute gently with a spoon. Do not add toppings yet. 2. Layer with 1/2 of the cauliflower mix. 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. 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. 7. Add the rest of the cauliflower mix 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 as possible. It will be a little more bumpy, so no worries if the uniformity isn't there. 11. Add the rest of the mozzarella cheese. Bake in a 350 degree oven for 45 minutes, or until bubbly and the cheese is golden/brown. Let rest for 15 minutes before serving. Can be stored in the refrigerator or frozen and reheated. If you have no ricotta, you substitute ½ cup cottage cheese (4 ounces), mixed with 2 tsp parsley and ¼ cup Parmesan cheese (2 ounces). Serves 6-8. Can be doubled. Nutritional Information for the base lasagna (toppings will change numbers). With ricotta: Nuritional information for each of 6 servings: Calories: 166 Net Carbohydrates: 5 (Total Carbohydrates: 6 Fiber: 1g) Protein: 15 g Fat: 9 g Nutritional Information for each of 8 servings: Calories: 128 Net Carbohydrates: 3.5 (Total Carbohydrates: 4.5 Fiber: 1g) Protein: 11 g Fat: 7g *With cottage cheese/parmesan blend: Nutritional information for each of 6 servings: Calories: 165 Net Carbohydrates: 5 (Total Carbohydrates: 6 Fiber: 1g) Protein: 15 g Fat: 9 g Nutritional Information for each of 8 servings: Calories: 123 Net Carbohydrates: 3.5 (Total Carbohydrates: 4.5 Fiber: 1g) Protein: 11 g Fat: 7g Click here for more pictures and here for more recipes __________________

02-26-2008, 04:53 PM	#11
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,830 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	Do you ever use fresh cauliflower? or just frozen? Last edited by CarolynF; 02-26-2008 at 04:55 PM..

02-26-2008, 05:34 PM	#14
Barbo Very Gabby LCF Member!!! Join Date: Jun 2007 Location: Southern Ca. San Juan Capistrano Posts: 3,275 Gallery: Barbo Stats: 225/155/136 WOE: Low Carb Diabetic Plan Start Date: August 2005	Fresh Cauliflower Carolyn, I made it with fresh and it turned out perfect. We could not taste any cauliflower in the pizza. I'm sure you won't in the lasagne.

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02-26-2008, 03:52 PM	#2
babydollsea Senior LCF Member Join Date: Feb 2006 Location: Pittsburgh Posts: 411 Gallery: babydollsea WOE: Moderate carbs	I am making this tomorrow...Thank you sooooo much! You are so creative...Your pizza was fabulous, BTW! I made it for lunch!

02-26-2008, 03:56 PM	#3
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,426 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	I am so glad you like the pizza! Thank you! I hope you'll like the lasagna too!

02-26-2008, 04:15 PM	#4
AnitaLCing Senior LCF Member Join Date: Mar 2007 Location: East Texas Posts: 344 Gallery: AnitaLCing Stats: 198/171/160 WOE: Atkins Start Date: restart Oct 1, 2011	Cleo...Please explain exactly what this tastes like. Doe it taste like high carb lasagna?? Can you taste the cauliflower? Not that I mind, but I would love to trick the kids!!

02-26-2008, 04:16 PM	#5
AnitaLCing Senior LCF Member Join Date: Mar 2007 Location: East Texas Posts: 344 Gallery: AnitaLCing Stats: 198/171/160 WOE: Atkins Start Date: restart Oct 1, 2011	Oh what type of toppings did you use? It looks like olives and some meat?!? Green peppers?

02-26-2008, 04:30 PM	#6
tom_912 MAJOR LCF POSTER! Join Date: Nov 2001 Location: Maysville KY, USA Posts: 2,654 Gallery: tom_912 Stats: 222/213/195 WOE: Atkins with cla/gla Start Date: 9/26/2005 again	Cleo, i have a 9x13" lasagna in the oven, quadrupled your receipe like you suggested. It weighed 6lb 6oz I took pics and it should be done in a hour. I post em when I am able to cut it... me and Trish are both working till 3-6 nonstop so we'll have plenty of leftovers . I shredded 2 bags of cauli and have enough to make bread sticks if I have the energy later! Thanks for the recipe!!!!!!!!!!!

02-26-2008, 04:33 PM	#7
anniemo MAJOR LCF POSTER! Join Date: Nov 2007 Location: brooklyn, ny Posts: 1,363 Gallery: anniemo WOE: whole organic lc	looks great cleo! think i might make this tomorrow and see if the non-lc dp can taste the difference. he's a big italian fan. the pizza was delicious. there wasn't any left for him to try.

02-26-2008, 04:48 PM	#8
Wendy T Blabbermouth!!! Join Date: Feb 2004 Location: Northern Michigan Posts: 6,473 Gallery: Wendy T Stats: 242.6/235.6/145 5'7" 48 years old WOE: Low Carb Start Date: Jan 7, 2013 - - AGAIN :( Hopefully for last time!!	Wow, that lloks really good!

02-26-2008, 04:52 PM	#9
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,426 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	Anita-- My kids TOTALLY had no idea. I made a regular cauliflower lasagna with no toppings, and they were like, "YUM!" and then I told them what it was and they were like, "are you serious?" And then they ate more. Toppings I used are as follows: I made a rainbow (lol) L-R: Chorizo, artichoke hearts, tomato, mushrooms, green peppers, red peppers, purple onion, black olives

02-26-2008, 04:57 PM	#12
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,426 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	annie-- thank you so much! I am so glad you like this! Thank you, oly! I made so much of it, LOL Want some?

02-26-2008, 04:58 PM	#13
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,426 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	LOL! Carolyn!!! I am positive you can use fresh. Just steam or boil until it's cooked and then shred or process. That cauliflower picture is hilarious!

02-26-2008, 05:50 PM	#15
mac24312 Very Gabby LCF Member!!! Join Date: Jun 2007 Location: Far SW Virginia Posts: 3,563 Gallery: mac24312 Stats: 250/130/140 WOE: Stella Style/My OWN LC WOL ;]/Maintenance Start Date: October 07 2006 Over 6 years on Atkins ;]	I made it with Fresh for the pizza crust also..grated in my mini food processor then microwaved it for 5 min..perfect and no cauliflower taste! Taste like a regular crust to me..so it wont in the Lazagna also. HUGS Christina

02-26-2008, 06:40 PM	#18
babydollsea Senior LCF Member Join Date: Feb 2006 Location: Pittsburgh Posts: 411 Gallery: babydollsea WOE: Moderate carbs	CLEO, Your blog "May the Oopsies Be With You" is so great...You are a howl!!!!

02-26-2008, 07:27 PM	#19
Dedicated I'm his Princess Join Date: Nov 2004 Location: Brooklyn Posts: 16,864 Gallery: Dedicated Stats: Goal is 180! Start Date: Everyday!	All I can say is OOOOOmazing! can't wait to have time to try it! Or someone can just bring me some

02-26-2008, 07:56 PM	#20
Purrgirl Big Yapper!!!! Join Date: Aug 2004 Location: Michigan Posts: 9,965 Gallery: Purrgirl Stats: 146/128 5'6 WOE: Vegetarian	This looks delicious. Great idea!

02-26-2008, 08:06 PM	#21
Yummy's_Girl Major LCF Poster! Join Date: Aug 2006 Location: Ohio Posts: 1,923 Gallery: Yummy's_Girl Stats: 168/134/130-135 WOE: A way of my own Start Date: June 2006	Hmm I wonder if I'd like this. I've only had cauliflower raw or cooked and mashed and I didn't like it either way.

02-27-2008, 06:10 AM	#22
H20Goddess Major LCF Poster! Join Date: Feb 2005 Location: Nova Scotia, Canada Posts: 1,061 Gallery: H20Goddess Stats: 181/140/140, 5'9 WOE: LC / Whole Foods Start Date: Jan 10, 2005	That looks lovely!

02-27-2008, 06:29 AM	#23
KellBell1234 Major LCF Poster! Join Date: Nov 2003 Location: Minnesota Posts: 1,383 Gallery: KellBell1234	man does this look good! I am going to make it this weekend for sure!

02-27-2008, 07:15 AM	#24
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,426 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	TOM! You have made me so happy! I was worried that the lasagna wouldn't cook, and that you had a disaster dinner and that it was all my fault (I was raised by a Jewish father-- the guilt was tremendous). That looks fantastic! I like your adding the egg to the Ricotta. That would make it go farther and spread better, too! I'm glad 325 worked. That's the time of the old Betty Crocker recipe I have, and I think it's probably better than the 350.

02-27-2008, 07:49 AM	#25
Sleepy Way too much time on my hands! Join Date: Feb 2004 Posts: 11,269 Gallery: Sleepy	im definately making this this weekend

02-27-2008, 08:12 AM	#26
babydollsea Senior LCF Member Join Date: Feb 2006 Location: Pittsburgh Posts: 411 Gallery: babydollsea WOE: Moderate carbs	Hi Cleo and everyone.. I just made the lasagna and it is in the oven. I also add egg to my Ricotta along with parmesan, parsley, salt and pepper. Growing up Italian...This is how we made our ravioli! I made marinara sauce with crushed tomates, garlic, fennel, basil, salt and pepper. I did add 2 splenda packets to fix the acitity of the tomatoes. I will show pics as soon as it comes out of the oven... Can't wait!

02-27-2008, 08:27 AM	#27
Big Red Senior LCF Member Join Date: Jan 2008 Location: Washington State Posts: 255 Gallery: Big Red Stats: 5'8 tall, 47 years young, 174/165/145 WOE: ATKINS Start Date: Started Atkins 2003- Re-started induction 01/03/08	I am just drooling!!!!! I have been on the M/E food plan for a little over a week because of a nasty stall,(yes it did break my stall) but as soon as I come off M/E I am going to try all these GREAT looking, WONDERFULLY presented, BEAUTIFULLY designed meals that Cleo comes up with!!!!!!

02-27-2008, 03:10 PM	#29
babydollsea Senior LCF Member Join Date: Feb 2006 Location: Pittsburgh Posts: 411 Gallery: babydollsea WOE: Moderate carbs	It was excellent!!!! Thanks Cleo!

02-27-2008, 04:01 PM	#30
Brendajm Major LCF Poster! Join Date: May 2004 Location: lancaster, Pa Posts: 1,603 Gallery: Brendajm Stats: 130/117/115 WOE: was atkins, now maintenance Start Date: march, 2004	Ok, I just can't stand it. I am going to the store in the morning and they better have some cauliflower. I got to have this lazagna. I have been on induction for a while now and have indulged too much and now i got to start getting back on track.. This looks great..I made the oopsie rolls a few weeks ago and I loved eating sandwiches again.. thanks