See what I did there? You've been hearing how cauliflower is helps pizza and mashed potatoes become healthier, now the "power of the flower" is taking on lasagna. Amy Lacey, who wrote the new cookbook Cali'Flour Kitchen, stopped by Tonia's Kitchen to talk about Cauliflower-based lasagna, and how you might never notice the absence of the carbs. Amy starts with ground beef, high-quality mozzarella cheese, and cauliflower meal, with a cauliflower pizza-crust base (Amy shows you how to make it in her book. Combine this all with traditional lasagna ingredients (sans the pasta, of course) and bake. It has all of the satisfying feelings of a nice big traditional lasagna, but it won’t fill you up as much. It’s perfect for those on the Keto diet, or the home chef who’s looking to cut down on carbs.
- 15 oz can tomato sauce
- 1/2 cup tomato paste
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 teaspoon garlic powder
- 2 teaspoons extra-virgin olive oil
- 1 small yellow onion chopped
- 5 cloves garlic, chopped
- 1 pound ground beef
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon finely chopped fresh rosemary
- 1 teaspoon finely chopped fresh thyme
- 2 Cali'flour Pizza Crusts
- 1 15-ounce container ricotta cheese
- 1 large egg 1/2 cup fresh spinach leaves
- 4 ounces low-moisture whole milk mozzarella cheese (not fresh), thinly sliced 5 fresh basil leaves
- 1/4 cup shredded Cheddar cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat the oven to 375°F in a medium saucepan, combine the tomato sauce, tomato paste, oregano, basil, and garlic powder. Bring to a simmer over medium heat, then reduce the heat to medium-low and simmer for is minutes, or until the beef in the next step is cooked.
- While the sauce is cooking, heat the oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the fresh garlic and cook until softened, about 2 minutes.
- Add the beef and cook, stirring to break it up with a wooden spoon, until it is no longer pink and is starting to brown, about 10 minutes. Add the salt and pepper.
- Transfer the beef to the pan of simmering sauce. Add the rosemary and thyme, stir well, and simmer for five minutes to combine the flavors.
- Set one of the crusts in the bottom and slightly up the sides of a 9-inch round cake pan. Put the ricotta in a bowl and whisk the egg into it. Spread half of the ricotta mixture on top of the crust in the pan, then add half of the meat sauce and pack it down with a rubber spatula, arrange the spinach on top.
- Place the second crust over the spinach, then add the remaining ricotta mixture, followed by the remaining meat sauce. Arrange the mozzarella cheese slices on top, followed by the basil leaves, then sprinkle with the cheddar and Parmesan cheeses.
- Place the pan on a baking sheet and bake for 30 minutes, or until the cheese is melted, bubbling, and lightly browned. Let rest for Do to 15 minutes, then slice and serve
