Protein Lasagna
Hearty and healthier lasagna made with riced cauliflower instead of pasta, perfect for family gatherings.
Ingredients
Main Ingredients
- 1 head Cauliflower (riced) Chopped into smaller pieces.
- 2 cups Shredded chicken or beef Use your preference of meat.
- 2 cups Ricotta cheese Adds creaminess to the lasagna.
- 2 cups Shredded mozzarella cheese For topping and added flavor.
- 1 jar Marinara sauce About 24 ounces.
- 2 Eggs Bind the cauliflower mixture.
- 1 tsp Italian seasoning For flavor.
- Salt and pepper To taste.
Instructions
Preparation
- Preheat your oven to 375°F.
- Rice the cauliflower in a food processor and microwave for about 5 minutes until softened.
- In a mixing bowl, combine the riced cauliflower with the eggs, Italian seasoning, and a sprinkle of salt and pepper.
Layering and Baking
- Spread a thin layer of marinara sauce at the bottom of your baking dish.
- Layer the cauliflower mixture on top of the sauce.
- Dollop ricotta cheese over the cauliflower layer.
- Spoon shredded chicken or beef over the ricotta layer.
- Top with shredded mozzarella cheese.
- Repeat the layering process until you’ve used all your ingredients, finishing with sauce and mozzarella on top.
- Cover the dish with aluminum foil and bake for 30 minutes.
- After 30 minutes, remove the foil and bake uncovered for another 15 minutes or until the cheese is bubbly and golden.
- Let the lasagna cool for a few minutes before serving.
Notes
For a crispier top, broil for a couple of minutes at the end, but watch closely. Feel free to add veggies like spinach or mushrooms.