Cauliflower Noodle Spinach Lasagna

Ingredients

• Cauliflower

  Raw

  3 cup chopped, or 321g

• 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

  6 cup or 180g

• 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. Preheat oven to 375°F. Line and grease a large baking sheet with parchment paper and olive oil.
2. Rice the cauliflower in a food processor until finer than rice grains, ensuring you have 3 cups packed (for original 8 serving recipe).
3. Microwave the riced cauliflower for 4 minutes, stirring halfway through. Then, squeeze out moisture using a dish towel or cheesecloth.
4. Combine the cauliflower rice with eggs, salt, and pepper, and spread onto the prepared baking sheet. Bake for 15 minutes, let cool, then cut to fit your dish.
5. For the spinach mixture, melt butter and sauté garlic and thyme for 2 minutes. Add spinach and cook until wilted. Remove from heat.
6. Blend the ricotta, an egg, salt, nutmeg, and the spinach mixture until smooth. This step is optional.
7. Assemble the lasagna with layers of cauliflower noodles, spinach mixture, tomato sauce, and mozzarella cheese. Cover and bake for 35 minutes, then uncover and bake for an additional 10 minutes.
8. Let the lasagna stand for 15 minutes before serving.

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