Simply pulse the raw cauliflower florets in a food processor to make “rice.”
Then steam, strain, and SQUEEZE out the excess moisture.
Transfer the strained cauliflower rice to a mixing bowl, and add in the two beaten eggs, goat cheese, oregano, and a dash of salt and pepper.
Mix well, and set aside.
In a skillet over medium-low heat, melt the butter or coconut oil, and saute the garlic and chopped onions for about 5 minutes, or until translucent.
While the onions and garlic are cooking away, gently pulse the mushrooms in a food processor, until a “ground beef” like texture is achieved.
Add the ground mushrooms to the sauteed onions and garlic, and season with ground cumin, salt and pepper. Saute until tender.
The mushrooms will release some moisture, so be sure to strain well after cooking, and set aside.
Begin by adding a thin layer of marinara sauce to the bottom of your glass dish– this will prevent sticking.
Next, layer on the eggplant slices, followed by half of the cauliflower ricotta, followed by half of the mushroom meat, a drizzle of marinara sauce and a bit of shredded goat mozzarella.
Repeat the layers, then top it all off with a final layer of eggplant slices, topped with more marinara and shredded goat mozzarella.
Bake in the oven, uncovered, for 45 minutes at 400F.
The finished lasagna should be firm, with a crispy layer of cheese on top!
Slice and serve hot!
Like I said, for making this recipe up as I went along, this lasagna turned out surprisingly well. I was afraid it might turn out too-watery, too-eggy, or too “healthy tasting,” but Austin assured me that he was quite content to eat the leftovers for dinner tonight! Always a good sign, since he’s not afraid to tell me when he doesn’t like a meal. Trust me on that one.
Of course, that doesn’t mean this recipe couldn’t be “tweaked” to be even better! Next time, I might add in some chopped sun-dried tomatoes, for even more tomato flavor (without adding excess moisture), or perhaps a layer of roasted red peppers for an extra punch of flavor. And, if Austin were a fan of goat cheese, I’d probably add some extra “blobs” of that, too! (As it is printed above, the soft goat cheese blends into the “ricotta” layer without a strong, “goat-y” flavor.)
Let me know if you all give it a try!
I’ll be sure to keep you updated when we make it again, too. (I’ve also got another vegan version in mind!!!)
: What’s your favorite comfort food? Mine’s Italian, all the way! Pizza , lasagna , spaghetti and meatballs … I think I’ve nearly detox-ified all my favorites! What should I make next?