Cauliflower Noodle Lasagna
Honestly this taste like a regular lasagna. You would never know it’s Keto friendly!!!
For the noodle layer:
3 large eggs
21/2 cups riced cauliflower
1cups shredded mozzarella cheese
Himalayan pink salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon Italian seasoning
Preheat the oven to 350 and line a sheet pan with parchment paper. In large bowl, stir together eggs, cauliflower, mozzarella cheese , salt, garlic and onion powders. Spread onto prepared sheet pan in an even layer. Bake until golden about 25 minutes. Let cool. Increase oven to 375.
For the sauce:
1 Tablespoons extra virgin olive oil
1 lbs ground turkey
1 tsp. Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Himalayan pink salt
Black pepper
2 Tablespoons tomato paste
1 15oz can crushed tomatoes
In a skillet over medium high heat add the EVOO and the ground turkey. Add the seasoning and brown about 6-8 minutes. Stir in tomato paste and cook 1-2 more minutes stirring. Stir in crushed tomatoes and cook 2 more minutes.
For the cheese filling:
1 cup ricotta cheese
3/4 cups shredded mozzarella cheese
1/4 cups grated Parmesan cheese
1 large egg, beaten
1 tsp Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Himalayan pink salt
Crushed blacked ground pepper
Chopped fresh parsley for garnish
In bowl mix ricotta, mozzarella, Parmesan, egg, and seasoning until combined. Season with salt and pepper.
Add some sauce to a 8x8 inch square baking dish. Cut the cauliflower “noodles” into strips and place 3 on top of sauce mixture. Top with filling, sprinkle with some Parmesan cheese and mozzarella cheese. Add more sauce, noodles, filling, mozzarella cheese and Parmesan cheese. Last layer is sauce then top with 1/4 cup mozzarella cheese. Drizzle with EVOO over top and bake for 20-25 minutes. Garnish with parsley before serving.
XOXO
Leah











