Who knew that cauliflower could be used in so many yummy ways? I certainly didn’t. Before changing the way we were eating and eliminating most of the processed food from our daily diet, there were so many foods that I thought I didn’t like. But now that I’ve re-trained my tastebuds, it’s amazing how many yummy foods have opened up to me! And cauliflower is at the top of that list!
This recipe came to me via Sarah Corbin. I’m not sure where she first tracked it down, but I will be forever grateful she shared once she found it! And now I will pass it along to you!
4 cups cooked cauliflower, grated or shredded in the food processor
3-4 cups shredded low-fat mozzarella, divided
1 cup eggbeaters
1 – 1 1/2 cups non-fat (or low-fat) cottage cheese
6 Tbsp parmesan cheese (optional)
16 oz 99% lean ground turkey, cooked with Italian seasonings
2-3 cups no sugar added, low-carb spaghetti sauce (or no sugar, no salt tomato sauce)
Pre-heat oven to 350 degrees and spray 9×13 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).
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.
Bake for 45-55 minutes, then allow to cool for 15 minutes before cutting and serving.
This makes 4 “lean and green” portions and is a perfect dish for leftovers! It is extremely filling and super tasty. I made it last night and could hardly finish a full portion. My hubby and I will be having the leftovers tonight, and I’m already looking forward to it!
The cost breakdown makes it pretty economical too. About $2-3 worth of cauliflower (I used frozen & 2 bags was perfect), $2 for spaghetti sauce, $2 for the ground turkey (we got it out of the discount bin – I know it’s not usually that low!), $1 for cottage cheese, a few cents worth of Parmesan, $4 worth of mozzarella, and about $1 worth of eggbeaters. Total cost for 4 servings was $12-13, which comes out to about $3 and maybe a few cents per serving. Sure not going to find any form of lasagna for that price at a restaurant! And it’s about $2 a serving cheaper than my famous lasagna recipe!