Cheesy Lasagna Recipe

Packaged cauliflower rice makes this noodle free lasagna a cinch to pull off.

TOTAL TIME 60 MIN / SERVES 8

Nutrition (per serving): 250 calories, 29 g protein, 7 g carbohydrates, 2 g fiber, 3 g sugar, 13 g fat, 6 g saturated fat, 380 mg sodium

Cheesy Lasagna

INGREDIENTS

  • FOR THE “NOODLE” LAYER
  • 3 large eggs
  • 1 (12-ounce) container riced cauliflower (about 2 1/2 cups)
  • 1 cup shredded mozzarella
  • Kosher salt
  • FOR THE MEAT FILLING
  • 1/2 tablespoon extra-virgin olive oil
  • 1 pound ground turkey
  • 1 teaspoon Italian seasoning
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons tomato paste
  • 3/4 cup crushed tomatoes
  • FOR THE CHEESE FILLING
  • 1 cup ricotta cheese
  • 3/4 cup shredded mozzarella, divided
  • 1/4 cup grated Parmesan
  • 1 large egg, beaten
  • 1 teaspoon Italian seasoning
  • Kosher salt
  • Freshly ground black pepper
  • Freshly chopped parsley, for garnish

DIRECTIONS

  1. Preheat the oven to 3500 and line a rimmed half sheet pan with parchment paper. In a large bowl, beat eggs, then stir in cauliflower, 1 cup mozzarella, and salt. Spread cauliflower mixture onto prepared sheet pan in an even layer about 3/4—inch thick.
  2. Bake until firm to the touch and golden, 25 minutes. Let cool 10 minutes, and increase oven temperature to 4000.
  3. Meanwhile, in a medium skillet over medium—high heat, heat oil. Add ground turkey and season with Italian seasoning, salt, and pepper. Cook turkey, breaking up the meat with back of a wooden spoon, until no longer pink, 6 to 8 minutes. Stir in tomato paste and crushed tomatoes and cook 2 minutes, stirring constantly. Remove from heat.
  4. In a medium bowl, mix ricotta cheese, % cup mozzarella, Parmesan, egg, and Italian seasoning until combined. Season with salt and pepper.
  5. Grease an 8″-x—8″ baking dish with cooking spray. Add half the meat to the baking pan. Cut the cauliflower “noodle” layer into strips and place in baking dish to fit bottom layer. Top with entire ricotta mixture and more cauliflower noodles, then top with remaining meat and cauliflower noodles. Sprinkle remaining % cup shredded mozzarella on top.
  6. Bake in oven until golden, 20 to 25 minutes.
  7. Garnish with parsley before serving.