Cauliflower Lasagna

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4 cups (17.52 oz) cooked cauliflower, grated or shredded in the food processor

3 1/2 cups (14 oz) shredded low-fat mozzarella

1 cup (8.6 oz) eggbeaters

1 1/2 cups (12 oz) low-fat cottage cheese

6 tbsp parmesan cheese

1/4 tsp salt

14 oz 99% lean ground turkey

3 1/4 cups no sugar added, low-carb spaghetti sauce


1. Pre-heat oven to 350 degrees and spray 9x13 casserole dish with non-stick spray. In a medium bowl, mix cauliflower, eggbeaters and half the mozzarella. In another small bowl, mix the cottage cheese and parmesan cheese (if using).

2. Spread half the spaghetti/tomato sauce in the bottom of the casserole dish. Spread half of the cauliflower mixture over the sauce. Spread half of the cottage cheese mixture over the cauliflower mixture. Spread half the ground turkey over the cottage cheese. Repeat with remaining ingredients. Spread remaining mozzarella over top of lasagna.

3. Bake for 45-55 minutes, then allow to cool for 15 minutes before cutting and serving. Makes 7 servings.

Bon Appetit!

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