This low carb lasagna features Italian sausage sauce, a rich ricotta layers, plenty of stretchy mozzarella, and cauliflower noodles spiked with Italian seasoning.
Course Main
Cuisine Low Carb Italian
Prep Time 20 minutesminutes
Cook Time 50 minutesminutes
time to cook cauliflower noodles 45 minutesminutes
Line a half-sheet pan (13"x 18" or similar) with parchment. Set a rack in the center of the oven and preheat to 375F.
Core the cauliflower and separate into florets.
Pulse in a food processor in 2-3 batches until sandy--much finer than you'd process for cauliflower rice.
Place all the processed cauliflower in a large microwave-safe bowl and cook on high power for 3 minutes.
Remove from the microwave and let cool about 30 minutes, or until it's cool enough to handle.
Dump the cauliflower into a lint-free kitchen towel or a nut milk bag (if you have one). Squeeze mightily to remove as much liquid as you can. When all is said and done, you'll squeeze out about 2 cups of liquid.
Add the rest of the ingredients to the bowl and stir/mash well to thoroughly combine.
Use an offset spatula to spread out in a thin layer that completely covers the parchment. Your "noodle" will end up being slightly thinner than 1/8" thick.
Bake for 20 minutes. Rotate the pan and bake an additional 15 minutes.
Remove pan from the oven and cut crosswise into thirds with a pizza cutter. Use a large spatula to flip each section. Return to the oven to bake an additional 15 minutes. Use immediately or let cool and refrigerate until ready to continue with the recipe.
For the Meat Sauce
Remove sausage from casings. Heat a large saute pan over medium heat and add the sausage, breaking it up well with a wooden spoon (or similar).
Cook sausage until browned and well crumbled, then add the jar of marinara.
Simmer together for about 10 minutes.
For the Ricotta Layer
Stir all ingredients together in a small bowl until well combined. Set aside.
To Finish and Bake
LIne a 9" x 5" loaf pan with non-stick foil (or spray with nonstick spray).
Cut the cauliflower noodles so you have 3 sized to fit the pan.
Spoon about 1/2 cup of the meat sauce in the bottom of the pan and top with one of the noodles. Top the noodle with half the ricotta mixture, another big scoop of meat sauce and 1/3 of the shredded mozzarella.
Repeat the layering once more: noodle/ricotta/meat sauce/mozzarella. Top with the last noodle, the rest of the meat sauce, the remaining mozzarella and top it all off with the Parmesan cheese.
Cover with non-stick foil and bake at 375F for about 40 minutes. Remove the foil and bake uncovered for an additional 10-15 minutes until the cheese is nicely melted, a little golden brown, and the internal temperature in the center is about 165F to make sure the egg in the ricotta layer is completely cooked.
Remove from oven and allow to sit for 20-30 minutes before slicing and serving. Store leftovers covered in the fridge and reheat in the microwave one slice at a time. Leftovers will keep for up to 4 days.
Notes
You will have some noodle pieces leftover. They are really tasty on their own, so enjoy them as little snacks.Nutrition information is based on 8 servings.