PHOTORICAL PHOTOGRAPHY | Riced Cauliflower Lasagna

Riced Cauliflower Lasagna

February 23, 2016  •  Leave a Comment


I know everyone is trying to find new and exciting ways to eat vegetables and I figure, why not get on that bandwagon?  My son loves noodles and gobbled this lasagna up without questioning the vegetables. If you have dificulty consuming enough servings of vegetables in a day, give this recipe a try. Food in general should taste good, otherwise why eat it right?  Maintaining proper nutrition should not mean you starve or deprive yourself.  You have been training your body for years to love foods that are high in fat, sugar and sodium that your body thinks that it needs them.  Break the cycle and try to train your body to like foods that will nourish and give you energy.

When you talk to your child’s Dr. about proper nutrition, you have the intent of providing proper nutrition for them, but you know how difficult it is to get them to eat their vegetables.  Quite honestly I would never admit to my child’s pediatrician that I use gummy bears as bribery to get my child to do even the smallest of tasks, such as getting dressed in the morning.  My child’s pediatricians first recommendation is to place it in front of them and ask them to try it.  Continuing to do so m, because you never know when they might try, and enjoy it. I guess what I am saying is, I am placing this recipe in front of you.  Try it, maybe you will like it!


Here is what you will need:

2 Cups riced cauliflower

1 Cup shredded spinach

1 Cup diced and sautéed mushrooms

1/2 Cup shredded mozzarella

1 1/2 Cups ground turkey, browned in a skillet

1/2 Cup fresh basil

4-5 Cooked whole wheat lasagna noodles.

If you purchase riced cauliflower you will save yourself a lot of time, but you can rice your own by throwing a cauliflower head in a food processor and dicing it until it resembles rice.  I buy riced cauliflower at Trader Joes and it makes my life so much easier!

You will need to shred your spinach and basil as well.  I used the food processing attachment on my Ninja blender to do so.  since your Mushrooms will need to be sautéed, I would recommend dicing them separately from your spinach and basil.  Sauteing your mushrooms will bring out the full flavor of the mushroom.

Combine your riced cauliflower, spinach and basil in a bowl or double broiler.  Cover and cook to soften the cauliflower. If you are using the microwave, 4-5 Minutes should do. This all depends on how soft you want it.  Add your cooked turkey, cheese and mushrooms to the cauliflower mixture and spread evenly over the cooked lasagna.  Roll your pasta from one end to the other, or stack your lasagna layers in a pan and spread a layer of cauliflower mixture over the noodles. Pour your prefered sauce over the top and bake in the oven for long enough to heat the sauce on top.  This should take about 25 minutes at 350 degrees.

I would highly recomend using the tomato sauce recipe from the Fixate cookbook!


When it comes to layering your lasagna it is personal preference. Layering is easier and less messy, but it all cooks the same. Believe me, I tried both ways and I prefer to layer but rolling the noodles looks so much cooler in a photo and my son enjoyed rolling them. What a mess, but at least he had fun!















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