Cauliflower Noodle Spinach Lasagna

Ingredients

• Cauliflower

  Frozen, unprepared

  3 cup, pieces or 396g

• Egg

  Whole, fresh eggs

  4 large or 200g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Butter

  Unsalted

  2 tbsp or 28g

• Garlic

  Raw

  1 tsp or 3g

• Thyme

  Fresh

  2 tsp or 2g

• Spinach

  Raw

  5 ⅔ cup or 170g

• Ricotta cheese

  Part skim milk

  16 oz or 454g

• Nutmeg

  Spices, ground

  ¼ tsp or 0.6g

• Pasta sauce

  Spaghetti/marinara, ready-to-serve

  2 ½ cup or 640g

• Mozzarella cheese

  Whole milk

  1 ½ cup, shredded or 168g

Directions

1. Cauliflower Noodles: Preheat oven to 375 degrees F; line a large baking sheet (or two small ones) with parchment paper and grease it with olive oil. Set aside.
2. In a food processor rice the cauliflower, until you get a texture finer than rice. Once it’s riced measure it and make sure you have 3 cups packed.
3. Place cauliflower rice in a bowl and microwave on high for 2 minutes, give it a good stir and microwave for another 2 minutes.
4. Place the cauliflower rice in a dish towel (or cheesecloth) and twist it to squeeze out as much moisture as you can.
5. Place drained cauliflower rice back in the bowl. Add eggs, salt and pepper and mix until combined.
6. Spread the mixture onto the lined baking sheet. Place in the oven and bake for 15 minutes. Remove from the oven, let cool 10 minutes and carefully peel it off the parchment paper. Transfer to a large cutting board or work surface. Depending on the size and shape of your baking dish, cut the cauliflower noodles so that it will fit into the dish. Set aside.
7. Spinach mixture: Melt the butter in a large skillet over medium heat. Add the garlic and thyme and sauté for 2 minutes, until fragrant. Add the spinach and sauté until just barely wilted, about 2 minutes. Remove from heat.
8. In a large bowl combine the ricotta, remaining egg, salt, and nutmeg. Add the spinach and stir to combine. Transfer the spinach mixture to a food processor and pulse a few times until smooth (this is optional, but it makes for a very nice texture.)
9. Assemble lasagna: Spread one tablespoon of tomato sauce in the bottom of a 9x13" pan. Arrange cauliflower noodles side by side, covering the bottom of the baking dish.
10. Spread with ⅓ of the spinach mixture. Top with ¼ of the tomato sauce and sprinkle with ¼ of mozzarella cheese. Repeat to make 3 layers, ending with noodles, sauce, and cheese.
11. Cover with foil (to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese). Bake in preheated oven for 35 minutes. Remove foil, and bake uncovered for an additional 10 minutes. Let stand 15 minutes before serving so that the cauliflower noodles can soak up some of the moisture.

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