8 Servings 70 min Cook
3 Cup (1" pieces) Cauliflower
4 Large Egg
1/2 Tsp Salt
1/4 Tsp Pepper
2 Tbsp Butter
1 Tsp Garlic
4 Tsp Thyme
5 2/3 Cup Spinach
16 Oz Ricotta Cheese
1/4 Tsp Nutmeg
5 Cup Pasta Sauce
1 1/2 Cup, shredded Mozzarella Cheese
Cauliflower Noodles: Preheat oven to 375 degrees F; line a large baking sheet (or two small ones) with parchment paper and grease it with olive oil.
Set aside
In a food processor rice the cauliflower, until you get a texture finer than rice.
Once it’s riced measure it and make sure you have 3 cups packed
Place cauliflower rice in a bowl and microwave on high for 2 minutes, give it a good stir and microwave for another 2 minutes
Place the cauliflower rice in a dish towel (or cheesecloth) and twist it to squeeze out as much moisture as you can
Place drained cauliflower rice back in the bowl.
Add eggs, salt and pepper and mix until combined
Spread the mixture onto the lined baking sheet.
Place in the oven and bake for 15 minutes.
Remove from the oven, let cool 10 minutes and carefully peel it off the parchment paper.
Transfer to a large cutting board or work surface.
Depending on the size and shape of your baking dish, cut the cauliflower noodles so that it will fit into the dish.
Set aside
Spinach mixture: Melt the butter in a large skillet over medium heat.
Add the garlic and thyme and sauté for 2 minutes, until fragrant.
Add the spinach and sauté until just barely wilted, about 2 minutes.
Remove from heat.
In a large bowl combine the ricotta, remaining egg, salt, and nutmeg.
Add the spinach and stir to combine.
Transfer the spinach mixture to a food processor and pulse a few times until smooth (this is optional, but it makes for a very nice texture.
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Assemble lasagna: Spread one tablespoon of tomato sauce in the bottom of a 9x13" pan.
Arrange cauliflower noodles side by side, covering the bottom of the baking dish
Spread with ⅓ of the spinach mixture.
Top with ¼ of the tomato sauce and sprinkle with ¼ of mozzarella cheese.
Repeat to make 3 layers, ending with noodles, sauce, and cheese.
Cover with foil (to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese).
Bake in preheated oven for 35 minutes.
Remove foil, and bake uncovered for an additional 10 minutes.
Let stand 15 minutes before serving so that the cauliflower noodles can soak up some of the moisture.
