Cauliflower Lasagna Tweeked

Cauliflower Lasagna

2 cups (about 10 ounces) cooked cauliflower, grated, riced or shredded

4 cups shredded mozzarella cheese (16 ounces)

2 eggs

Preheat oven to 450 degrees.

Spray 2 rectangular cookie sheets with non-stick spray.

Put cauliflower in bullet (blender) until mash potato like, mix with 4 cups of the mozzarella and the eggs in a bowl. Spread on cookie sheets in thin layers by plopping the dough about and then carefully pressing together (or apart). Keep fingers working until the dough forms a large rectangle roughly the size of the cookie sheet. Repeat with other sheet, pressing out until the dough is distributed. If it turns out you don’t have as much dough, press a longer, more narrow rectangle, roughly the length of the pan and half of the width, to keep noodle length uniform.

Bake in oven for 15 minutes, or until top is golden and edges are lightly browned.

Remove from heat and let rest for 10 minutes. Carefully run a metal spatula around the edges of the noodles to loosen and cool for 15-20 minutes.

Using a pizza cutter or a knife, cut noodles lengthwise in fairly even strips about 2” wide. With a spatula, you will be able to lift and loosen noodles from the pan and handle them in your hands as you would regular lasagna noodles.

Turn oven down to 3750

Filling

1 large container ricotta cheese
2 packages of shredded mozzarella (reserve some for topping)
5 package of Splenda
1 egg beaten

Also
3 cups LC tomato sauce
Fillings such as: meatballs, sausage, olives, veggies

Mix filling
Pour about 1- 1/2 cups of sauce on bottom of pan
Put one layer of C-Noodles, then put fillings on.
Put one layer of C-Noodles, over that, then the ricotta, another layer of C-macaroni and then another 1-1/2 cups of sauce.
Top with Mozzarella bake for 45 minutes