Cauliflower Lasagne

Name: Cauliflower Lasagne
Ingredients: Lasagne Noodles; 1 head cauliflower (yields 6 cups chopped, raw); 2 -3 garlic cloves; 1/2 teaspoon kosher salt; 1 teaspoon italian seasoning; 2 eggs; Bolognese; 2 -3 carrots, peeled and chopped (1 cup); 1 small onion, diced (1.5 cups); 1 celery rib, diced (1/2 cup); 3 garlic cloves, minced; 1 teaspoon kosher salt; 1 teaspoon dried basil; 1 teaspoon dried oregano; 1/8 teaspoon cinnamon (and barely 1/8 tsp... it's a dusting of cinnamon!); 1 pinch red chili pepper flakes (less than 10 flakes); 12 ounces ground Italian sausage (the good stuff!); 15 ounces organic tomato sauce; 1 cup organic chicken stock; 1/2 cup extra virgin olive oil

20 ingredients

1 steps

Ingredients

Lasagne Noodles
1 head cauliflower (yields 6 cups chopped, raw)
2 -3 garlic cloves
1/2 teaspoon kosher salt
1 teaspoon italian seasoning
2 eggs
Bolognese
2 -3 carrots, peeled and chopped (1 cup)
1 small onion, diced (1.5 cups)
1 celery rib, diced (1/2 cup)
3 garlic cloves, minced
1 teaspoon kosher salt
1 teaspoon dried basil
1 teaspoon dried oregano
1/8 teaspoon cinnamon (and barely 1/8 tsp... it's a dusting of cinnamon!)
1 pinch red chili pepper flakes (less than 10 flakes)
12 ounces ground Italian sausage (the good stuff!)
15 ounces organic tomato sauce
1 cup organic chicken stock
1/2 cup extra virgin olive oil

Directions

1

["Prep:", "Start by making the cauliflower noodles. Preheat the oven to 350 degrees (Fahrenheit). Remove the leaves and core from a head of cauliflower and start chopping the cauli into small pieces. I use my knife, but you can certainly do this in a food processor. My cauliflower yielded 6 cups, shoot for that on your end so that the egg ratio is close.", "The cauliflower pieces need to be steamed; use whatever contraption you prefer. Stove-top or microwave makes no difference to me... I covered and microwaved for several minutes (about 6) until it was cooked but not total mush.", "When hot, use a potato masher or pastry cutter to break down the cauliflower. Cauliflower releases a fair amount of liquid while it cooks, so try to drain off what you can. Then add the seasonings and combine. Add the eggs last and either continue using the masher to combine or grab a spatula... whatever works for you.", "I am addicted to my silicone baking sheet and definitely recommend it, although basic parchment paper works as well, I'm told. There is no added fat (other than egg) to the cauliflower, so the sticking potential is high. Be sure to use one of the two. Spread the cauliflower dough/batter onto a large silicone baking sheet. You have to eyeball whatever baking dish you plan to use for the lasagna and think how large to spread out the cauliflower so that when you cut it in two large sections, the layers will fit squarely in the baking dish. Obviously you won't be preparing a 10x13-sized casserole dish with only 6 cups of cauliflower, so make necessary adjustments. The dish I used is your basic oval 2.8 liter corning ware baker, about 8\" x 11\"" x 3\"". The picture below shows a standard-sized cookie sheet (American 17\"" x 12\"") and the cauli was about a half inch thick.""