(And now it's) Cauliflower Lasagna!

What are some good ideas for Toppings? This sounds really good!

I will admit I have not tried this yet but a friend of mine had it last night and she loved it!! Hoping to try it after I go to the store for some cauliflower!

(And now it's) Cauliflower Lasagna!

1 cup (about 5 ounces) cooked cauliflower, grated, riced or shredded
2 cups shredded mozzarella cheese (6 ounces)
1 egg
*½ cup ricotta cheese (3.5 ounces) (mixing an egg in with this improves the texture, but is optional)
3/4 cup tomato sauce or alfredo (6-7 ounces)
Toppings (optional)
Preheat oven to 350 degrees.
Spray the inside of a glass bread pan (9X3) with non-stick spray.
Mix prepared, riced cauliflower with one cup of the mozzarella and the egg in a bowl.
To arrange:
1. Layer the bottom with ¼ cup sauce. Distribute gently with a spoon. Do not add toppings yet.
2. Layer with 1/2 of the cauliflower mix. Press down very gently with fingers after distributing evenly.
3. Layer with 1/2 of the ricotta by dotting it on in small piles and then spreading slightly.
4. Add 1/2 of the remaining sauce. With a spoon, spread and slightly mix the two layers (ricotta and sauce) for better coverage.
5. Add half of the toppings you've prepared. (If there are none, proceed to the next step.)
6. Layer with ½ of the mozzarella cheese.
7. Add the rest of the cauliflower mix and spread and press down gently. (I use my hands)
8. Add the rest of the sauce.
9. Add the rest of the toppings. (If there are none, proceed to the next step)
10. Add the rest of the ricotta and spread with a spoon as well as is possible. It will be a little more bumpy, so no worries if the uniformity isn't there (friends tell me that mixing the ricotta with egg creates a better texture and greater spreading ease. Thank you!)
11. Add the rest of the mozzarella cheese.

Bake in a 350 degree oven for 45 minutes, or until bubbly and the cheese is golden/brown. Let rest for 15 minutes before serving.
Can be stored in the refrigerator or frozen and reheated.
*If you have no ricotta, you substitute ½ cup cottage cheese (4 ounces), mixed with 2 tsp parsley and ¼ cup Parmesan cheese (2 ounces).
Serves 6-8. Can be doubled.
Nutritional Information for the base lasagna (toppings will change numbers).
With ricotta:

Nuritional information for each of 6 servings:
Calories: 166
Net Carbohydrates: 5
(Total Carbohydrates: 6
Fiber: 1g)
Protein: 15 g
Fat: 9 g

Nutritional Information for each of 8 servings:
Calories: 128
Net Carbohydrates: 3.5
(Total Carbohydrates: 4.5
Fiber: 1g)
Protein: 11 g
Fat: 7g
*With cottage cheese/parmesan blend:
Nutritional information for each of 6 servings:
Calories: 165
Net Carbohydrates: 5
(Total Carbohydrates: 6
Fiber: 1g)
Protein: 15 g
Fat: 9 g
Nutritional Information for each of 8 servings:
Calories: 123
Net Carbohydrates: 3.5
(Total Carbohydrates: 4.5
Fiber: 1g)
Protein: 11 g
Fat: 7g


Lactose Intolerant Nutritional Information for one recipe, which includes 1 egg, 1 cup soy cheese and 1 cup riced cauliflower (toppings not added):

For 1/4 of a serving (lasagna, pizza or bread sticks):

calories: 105
total carbohydrates: 5.5
fiber: 1 gram
effective net carbohydrates: 4.5
fiber: 1 gram
protein: 9.5 grams

For 1/6 of a serving (lasagna, pizza or bread sticks):

calories: 70
total carbohydrates: 4
fiber: 1 gram
effective net carbohydrates: 3
fiber: 1 gram
protein: 6 grams

Sounds Great! Do you know the sodium content. I have high blood pressure and need to watch sodium.

What are some good ideas for Toppings? This sounds really good!

If your referring to the Pizza dough recipe i posted you can put just about any topping that you want. I use Turkey sausage, turkey pepperoni, mushrooms, onions bellpepper just what ever I feel that day!! Just make sure the toppings are pre-cooked.

If you are referring to this recipe I would just eat it as is!!