Cauliflower Lasagna

Cauliflower Lasagna.....MMMMMM!!!!! A clean eating casserole that was pretty awesome tonight!! It may not look pretty, but it was delicious!! The Italian turkey sausage and Ricotta made it very flavorful!! 

Ingredients – Makes 4 servings
1 Large cauliflower head (broken into florets)
1 T EVOO
16 oz Turkey Sausage
1 cup of low skim Ricotta
medium yellow onion, diced
5 cloves garlic, minced
1 tsp oregano
14 oz can diced fire roasted tomatoes
14 oz can crushed tomatoes
1 cup shredded  cheese
Sea Salt and Black Pepper, to taste
**Depending on moisture you could add 1 T of corn starch to absorb the excess , cauliflower holds a lot of moisture inside**

Directions –

1. Bring a pot of water to a boil. Add cauliflower florets and boil for 3-5 minutes. Drain and rinse the florets with cold water.  Try to remove as much moisture as possible.
   
   
   
2. Preheat oven to 350 degrees.
3. In a large skillet, heat olive oil over medium-high heat. Add sausage and brown for 8-10 minutes. Break into small pieces. Stir in onion, garlic, oregano, thyme. Saute for 5-7 minutes
   
   
4. Add tomatoes and cook 5 minutes. Salt and pepper, to taste. I don't use too much salt because the sausage has lots of flavor.
5. Remove skillet from heat and stir in cauliflower.
6. Add in cup of Ricotta, mixing well
   
   
7. Transfer mixture to a 9×13 inch baking dish. Cover with foil. Bake for 20 minutes.
8. Remove from oven & top evenly with shredded cheese.
9.  Remove foil and bake an additional 5 minutes until cheese is melted.
10.  Broil for 1-2 minutes (until cheese is crispy and brown )

21 Day Fix Containers – 1/4 of pan equals 1 serving

 1 1/4 Red, 2 Green, 1 Blue, 1 tsp