Low Carb, Gluten Free, Cauliflower Lasagna
What do you do when you want some yummy lasagna but you are a diabetic, or just want to cut the carbs? Make up something different.
I thought, why not try cauliflower instead of noodles. They both are kind of tasteless. Could cauliflower substitute for lasagna noodles? If I do it and it doesn’t work, will I waste all those ingredients, and a whole lot of time?
One way to find out. It was a gamble, but it really turned out great. Carol and Jay loved it too. Maybe you will too. It is also gluten free.
Here is a “semi”-recipe. It is not a “measure and pour” kind of a recipe, but a general “what I did” kind of a recipe. At the end, I will put a couple of things I may do differently the next time we make the cauliflower lasagna. And yes, there will be a next time!
Here we go…
- 1 can diced tomatos
- 1 can tomato sauce
- onion flakes
- celery leaves, chopped
- pizza spice
- or Ragu sauce instead of all the above
- 1 lb hamburger
- 1 head of cauliflower
- riced cauliflower if needed
- mozzarella cheese, shredded
- Parmesan cheese, grated
- Colby jack cheese, shredded
- whole savory
- cottage cheese (See my notes at the end.)
I started by making the sauce. I used 1 can of diced tomatoes and 1 can of tomato sauce. Put them in a small sauce pan and cooked it. I added some dehydrated onion flakes, some chopped fresh celery leaves, and some pizza spice. You could just use Ragu spaghetti sauce as I have used for regular lasagna in the past, but I didn’t have any Ragu. Cook it while and add the spices to taste.
Brown a pound of hamburger. Chop it up pretty fine. Drain excess water and grease if needed.
Pour the sauce into the hamburger. Mix. If it is too liquidy, simmer it uncovered a while to reduce it a bit.
Slice up a head of cauliflower. Cut the greens off first and a bunch of the core. Some of the core is OK because it tastes and has the texture of the cauliflower florets. Lay a layer of sliced cauliflower in the bottom of a lightly sprayed 9″ x 13″ casserole dish.
Spoon about half of the hamburger – sauce mixture onto the sliced cauliflower.
Add a layer of Mozzarella cheese and Colby Jack cheese.
Spoon on the remainder of the hamburger – sauce mix.
Add another layer of sliced cauliflower. I ran out of sliced cauliflower so I added riced cauliflower, which comes frozen and pre riced.
Add some Parmesan cheese, more Mozzarella cheese and top with more Colby jack cheese.
Add a light sprinkle of whole savory on the top.
Cook in a preheated oven at 350 degrees for about 45 minutes.
Cook until golden in color. Let it set a few minutes before cutting.
Enjoy your cauliflower lasagna!
The lasagna was extremely good. But, there are a couple of things I might do differently next time.
- Add cottage cheese. Since, this was a spur of the moment deal, I did not have cottage cheese, which I really like in home made lasagna. Spoon it on top of the hamburger – sauce mix, before adding the other cheeses, in both layers.
- Precook the sliced cauliflower. The sliced cauliflower was a little tough. It wasn’t bad, but tougher than lasagna noodles. Maybe parboil it for a couple of minutes or put it on a sheet pan and roast it for 10 or 15 minutes first.
- Skip the sliced cauliflower and use the riced cauliflower. The riced cauliflower I used in it blended in real nicely and I might try a layer of that on the bottom next time. We buy it frozen at Costco.
We were very pleased in this experiment and will definitely make it again. It is a very tasty, low (not “no”) carb meal. There is a small amount of sugar in the diced tomatoes and tomato sauce and a few carbs in the other ingredients. We are not concerned with gluten, but it is a great gluten free meal also. I encourage you to give it a try, it is really good.