Lasagna With Cauliflower

Why do we care more about bad things when we hate being in deep sauce? Let’s make a cauliflower lasagna and see what’s in the sauce!

As I most recently have some time, I had been surfing on the web a few days ago. In need of new, challenging thoughts, inspirational recipes that We have never used before, to amaze my family with. Looking for quite some time unfortunately could not discover too many interesting things. Right before I wanted to give up on it, I ran across this fabulous and easy treat simply by luck on Suncakemom. It looked so tempting

on its image, that called for instant action.

It was easy to imagine how it is made, how it tastes and just how much my hubby will want it. Mind you, it is quite easy to please him when it comes to desserts. Anyway, I got into the blog and then followed the step-by-step instuctions that were combined with wonderful images of the procedure. It really makes life faster and easier. I could suppose it is a slight effort to take pics in the midst of cooking in the kitchen as you typically have sticky hands therefore i sincerely appreciate the hard work she placed in for making this blogpost and recipe conveniently implemented.

That being said I am inspired presenting my own, personal recipe in a similar way. Many thanks the concept.

I was tweaking the original formula create it for the taste of my family. I must mention it was a terrific outcome. They enjoyed the flavour, the overall look and enjoyed getting a sweet like this during a lively week. They quite simply requested even more, many more. Thus next time I’m not going to make the same miscalculation. I am likely to double the volume to make them delighted.

This Cauliflower Lasagna was first appeared on SunCakeMom.


Sauce (Bolognese)

Render fat out from bacon, pancetta or any other type of pork fat that we can use as lardon. We can substitute it with a tablespoon of fat or cooking oil, as well. No harm would be done. Add onion, carrot and celery then saute with the bacon on high heat for about 5 minutes until the onion gets a slight translucent/glassy look.

Add the ground meat. Mix it well with the vegetables then cook it for 10-15 minutes while stirring it often until all the bigger chunks fall into smaller pieces. At this point the beef should lose all its pinkness and browned properly.

Add the water or wine, tomatoes, salt, black pepper and milk. Mix it well together, put the lid on and simmer it for 4 hours on low heat, stirring occasionally.

For more detailed instructions for the filling, check out how to make Bolognese sauce a.k.a Ragu. If our patience is wearing thin then use pureed tomato and cook it only for about 30 minutes before getting it ready for layering.


Rice the cauliflower with a food processor or shredder. For detailed instructions check out: How to rice cauliflower.

Cook the riced cauliflower in the microwave on maximum settings for 4 minutes, stirring it halfway through then using a cheese cloth or simple kitchen towel squeeze out as much moisture of the cauliflower as possible. From a small head (2lb / 1kg) cauliflower more than a cup can be squeezed out.

In a bowl mix the squeezed cauliflowers with the eggs and a bit of salt.

Spread the cauliflower dough into a parchment layered baking sheet.

Place it into a 400°F / 200°C preheated oven’s bottom rack until golden brown spots start to appear here and there for about 20 minutes.

Carefully take the cauliflower pasta out by the parchment paper and flip it upside down then peel off the parchment paper.

Cut it to the size of the lasagna dish.


Once the sauce is done, divide it into two parts and spread one half onto the bottom of a casserole dish.

Place a layer of cauliflower pasta on top. Spread half of the ricotta and place half of the mozzarella on top too then repeat the layering one more time.

Place the lasagna under the broiler on maximum temperature on the top shelf until golden brown spots start to appear on the mozzarella for about 10 minutes then it’s ready to be served.