Cauliflower Lasagna

Prep Time 40

Cook Time 1

Total Time 1 40

Servings Slices

Calories 365kcal

Place cauliflower florets in a large microwave-safe bowl. Add 1/4 cup of water to the bowl, and loosely place a plate on top (the plate shouldn't completely cover the top of the bowl). Microwave until softened to your liking, about 5-6 minutes. Alternatively, you can steam the cauliflower on the stove, or roast it in the oven. Place cauliflower in a clean kitchen towel. Once it has cooled enough to handle ring out as much liquid as possible.
Preheat your oven to 350 F.
Cook Italian sausage in a large pan over medium heat, and break it up with the back of your spoon as it browns. Cook until no longer pink, then set sausage aside on a paper towel-lined plate. Carefully remove sausage grease from the pan with a paper towel.
Add oil to your pan and return it to medium heat. Once the oil begins to shimmer, add the onion and saute until it has softened. Add garlic and continue to cook until it is fragrant about 1-2 minutes. Remove pan from heat and add the pasta sauce and cooked meat. Stir to combine, then set aside.
Spread half the red meat sauce along the bottom of your pan. Evenly spread cauliflower on top, and sprinkle the florets with salt and Italian seasoning. Scoop the ricotta over the cauliflower, and spread to form an even layer with the back of your spoon. Place remaining red meat sauce on top.
Sprinkle with mozzarella, then parmesan, and bake in preheated oven for 45 minutes. Sprinkle with fresh basil before serving and enjoy!

Delicious recipe from Lindsey Hyland // www.thelittlepine.com