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Specialty Recipe

Gluten Free - Low Carb Lasagna with Cauliflower instead of Pasta

No gluten and very low carbohydrates

Ingredients for Pasta
4 cups crumbled or shredded cauliflower (about 1 large head)
2 eggs
1-1/2 cups shredded mozzarella cheese
3/4 teaspoon onion powder
3/4 teaspoon garlic salt
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
butter (melted)
Ingredients for Lasagna
1 - 2 cups pizza sauce or tomato marinara sauce / spaghetti sauce
One 12 ounce container of cottage cheese
1 cup mozzarella cheese, shredded
1 pound hamburger
1 large sweet onion
1 garlic glove
1 cup celery, chopped
1 teaspoon oregano
salt and pepper to taste

Prepare the Cauliflower Shred the cauliflower into small crumbles. Place the crumbles in a large bowl and microwave for about 8 minutes so that the cauliflower cooks, but does not get soggy. Set aside and let the cauliflower cool.

Preheat the oven to 450 degrees. Add eggs, cheese, onion powder, garlic, oregano, salt and pepper to the cauliflower. Mixture should be soft but not wet or soggy. Used a non stick cookie sheet. (If not non-stick then coat the pan with non-stick spray.) Pat the crust into the baking pan. Bake for 15 minutes or until golden brown.

Prepare the Lasagna:

Chop onion and cook in large pan on stove, add hamburger, celery, garlic, and gently brown mixture.

Use a casserole dish 9 x 13 inch. Cut your prepared cauliflower in half and place one one the bottom of the pan. Place a layer meat and vegetables on top, then a layer of cottage cheese. Place the rest of the cauliflower patty on top. Sprinkle with shredded mozzarella cheese. Pour tomato sauce on top and let it fill in around the middle layer of meat and cottage cheese. Bake at 350 degrees for about 45 minutes.

Tip: You can add spinach, mushrooms, and other ingredients to your lasagna to your liking, even make a vegetarian lasagna.

  • You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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