Cauliflower Lasagna – 21 Day Fix Approved

• Meat

  • 16 oz Turkey sausage

• Produce

  • 1 Cauliflower, large
  • 5 cloves Garlic
  • 1 tsp Oregano
  • 2 tbsp Parsley, fresh
  • 14 oz Tomatoes, fire-roasted
  • 14 oz Tomatoes
  • 1 Yellow onion, medium

• Baking & Spices

  • 1 Sea salt and pepper

• Dairy

  • 1 cup Cheese
  • 1 cup Low skim ricotta

• Other

  • 1 tablespoon EVOO

Found on adventuresofashrinkingprincess.com

Description

Ingredients

• 1 1 Large cauliflower head (broken into florets)
• 1 Tablespoon EVOO
• 16 Ounces Turkey Sausage
• 1 Cup low skim ricotta
• 1 medium yellow onion diced
• 5 cloves of garlic minced
• 1 Teaspoon oregano
• 14 Ounces diced fire roasted tomatoes
• 14 Ounces crushed tomatoes
• 2 Tablespoons fresh parsley chopped
• 1 Cup shredded cheese
• sea salt and pepper to taste

Directions

• **Depending on moisture you could add 1 T of corn starch to absorb the excess , cauliflower holds a lot of moisture inside** Bring a pot of water to a boil. Add cauliflower florets and boil for 3-5 minutes. Drain and rinse the florets with cold water , you will want to try to remove as much of the excess moisture as possible Preheat oven to 350 degrees In a large skillet, heat olive oil over medium-high heat. Add sausage and brown for 8-10 minutes. Break into small pieces. Stir in onion, garlic, oregano, thyme. Saute for 5-7 minutes Add tomatoes and cook 5 minutes. Salt and pepper, to taste. Remove skillet from heat and stir in cauliflower. Add in cup of Ricotta, mixing well Transfer mixture to a 9×13 inch baking dish. Bake for 20 minutes. Remove from oven ,top evenly with shredded cheese bake an additional 5 minutes until cheese is melted Broil for 1-2 minutes (until cheese is crispy and brown ) Garnish with parsley for serving.

Nutrition