Cauliflower Lasagna Bake

If you read my last post about my son’s birthday lasagna, you know that eating the pasta – even though it was whole wheat and didn’t aggravate inflammation – made me rather ill. So, I wondered: What could I do that might simulate lasagna, but not be lasagna?

I had leftover sauce, and cheese. And I also had some cauliflower left over from the Creamy Cauliflower Soup last week. And that kind of gave me a crazy idea.

If I add enough sauce and cheese to cauliflower…would that kind of be like lasagna?

The answer is…sort of. It’s NOT just like the pasta version of lasagna. There really is no getting around the fact that there is, in fact, no pasta in it. But, with tons of sauce and cheese, it is still very good! You have to appreciate it for what it is though, and not expect the same thing that you get from pasta.

So, if you’re looking for an Italian style dish that uses an alternative to pasta, this works. I’m not through the roof “I’m going to eat an entire dish of this by myself!” about it the way I am about regular lasagna, but I did like it!

First, chop up some cauliflower.

In a pan, heat some olive oil and butter, and sautee the cauliflower along with chopped onion and minced garlic for about 5 minutes. After it’s done, layer it in a pan like you would lasagna. Put some sauce on the bottom of the pan, then the cauliflower, and then more sauce. Then put on dots of whole milk ricotta cheese.

Put some more sauce on top of the ricotta, and then lay on slices of mozzarella and provolone cheese.

Pile it on! Then cover it all with a bunch of sauce again. The key to this dish being more lasagna-ish than cauliflower-ish is to use tons of sauce and cheese!

Cover it with tin foil and pop it in the oven. If you used cold leftover sauce, you’ll need to cook it for at least an hour to have the cauliflower cooked through. If the sauce was hot, then probably for about 40 minutes. Once that time has passed, and the whole thing is good and bubbly, take the foil off and cook for an additional 10 minutes.

(To prevent spill-over mess, put a foil lined cookie sheet under the dish in the oven.)

When it gets out, let it sit for 5-10 minutes to let it settle a bit, and then serve!

Cheesy and saucy!

Cauliflower Lasagna Bake

  • Homemade Spaghetti Sauce
  • 1 small head cauliflower, chopped
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 Tbsp olive oil
  • 3 Tbsp butter
  • 3 slices provolone, cut in half
  • 3 slices mozzarella, cut in half
  • Whole milk ricotta
Preheat oven to 375. Heat up the olive oil and butter in a large pan. Put the chopped cauliflower and onion, and minced garlic, in the pan and sautee, stirring, for about 5 minutes. When the cauliflower is done, start to assemble the dish. In an 8×8 square pan put some sauce, and then pour the cauliflower in. Top with more sauce, and then dollop on ricotta cheese over the top. Put more sauce on, and then layer the mozzarella and provolone cheeses, one on top of the other. Top generously with more sauce to cover. Cover with tin foil and bake for 40 minutes (an hour if the sauce was cold.) Remove foil and cook for an additional 10 minutes. When done, let sit for about 5 minutes before serving.

 

 

 

 

2 thoughts on “Cauliflower Lasagna Bake

  1. Abi

    I, too, am learning new ways to use cauliflower, but for my lasagna I usually use long thin strips of zucchini. No pre-cooking required because the moisture in the sauce and heat of the oven take care of it. Happy cooking!

    Reply

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