Cauliflower Lasagna Bake

Crust Ingredients:

4 oz. Cream Cheese, softened

2 Eggs

8 oz. Chedder Cheese, shredded

1/2 tsp. Italian Seasonings

1/2 tsp. Garlic Powder

1/4 c. Golden Flaxmeal

Blend all ingredient thoroughly and press into a 9×13′ casserole dish.  Bake crust at 350 for about 20 minutes. While crust is baking, make filling.

Filling Ingredients:

15 oz. Ricotta, whole milk

3 eggs

1 tsp. Garlic Salt

1/2 tsp. Basil, dried

1/4 tsp. Oregano, dried

4 oz. Parmesan, shredded

1 lb. Jimmy Dean Italian Pork Sausage

Cauliflower, about 2-2 1/2 lbs fresh, cut up into small pieces

3/4 c. Mezzetta Homestlye Marinara Sauce

8 oz. Mozzarella, shredded.

What to do:

Cook Ground Sausage until crumbled and fully cooked, drain and set aside

Steam cauliflower until soft, drain and put into a large mixing bowl.

Mix Ricotta, eggs, garlic salt, basil, oregano and parmesan until thoroughly combined and add to cauliflower and stir. Add cooked ground sausage and mix well.

After crust is out of oven, pour cauliflower mixture evenly over top of crust.

Top entire casserole with the Marinara Sauce and top with shredded mozzarella.

Cover with foil and bake for 45 minutes at 350,  remove foil and bake for about 10-15 minutes longer until cheese is lightly browned.

Makes 12 servings.

Ratios:   Carbs 10%        Fat   66%       Protein 24%

Sodium: 892mg        Fat:   33.24g             Fiber:  3.2g           Net Carbs:  7.81g         VegNC: 3.52g          Protein:  25.25g          Calories:  450

3 thoughts on “Cauliflower Lasagna Bake

  1. Cori,
    This was so good – do you know how it does in a freezer? It is just me and my wife and 12 servings is a lot. Would be awesome to freeze and be able to pull out and couple with a good salad. Thanks again for the wonderful recipe and great site – I look forward to trying more of your great recipes.


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