Healthy all Started with Pizza!


Wow - just saw this and thought I would share…put onto this site by floridagirl who has her own great blog - be sure to check it out.

Started trying the pizza this week - OUTSTANDING. Guess what I had tonight??? You got it…
Thought this would be nice for a change of pace when I tire of the pizza - in, say, about a month. For those of you that have been experimenting for a little longer and want to try this now, let us know how things turn out:

Cauliflower Lasagna

2 cups (about 10 ounces) cooked cauliflower, grated, riced or shredded
4 cups shredded mozzarella cheese (16 ounces) + 2 cups
2 eggs
*1 cup ricotta cheese (15 ounces)
2 cups tomato sauce or alfredo (about 18 ounces)- Chris has a great recipe for this…
Toppings (optional)

To make the noodles:

Preheat oven to 450 degrees.

Spray 2 rectangular cookie sheets with non-stick spray.

Mix prepared, riced cauliflower 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 donâ??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 2â?? 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.

To arrange:

Spray the inside of a casserole pan (9X13) with non-stick spray.

  1. Layer the bottom with 1/4 cup sauce. Add 2 Tbsp water. Distribute gently with a spoon. Do not add toppings yet.

  2. Layer with 1/2 of the noodles. Press down very gently with fingers after distributing evenly.

  3. Layer with 1/2 of the ricotta by dotting it on in small piles and then spreading slightly.

  4. Add 1/2 of the remaining sauce. With a spoon, spread and slightly mix the two layers (ricotta and sauce) for better coverage.

  5. Add half of the toppings youâ??ve prepared. (If there are none, proceed to the next step.)

6.Layer with 1/2 of the mozzarella cheese (about 1 cup).

  1. Add the rest of the noodles to cover another layer and spread and press down gently. (I use my hands)

  2. Add the rest of the sauce.

  3. Add the rest of the toppings. (If there are none, proceed to the next step)

  4. Add the rest of the ricotta and spread with a spoon with the red sauce.

  5. Add the rest of the mozzarella cheese.

Ready to bake like a sunbather in July.

Bake in a 350 degree oven for 45 minutes, or until bubbly and the cheese is golden/brown. Let rest for 10 minutes before serving.

Lasagna can be stored in the refrigerator or frozen and reheated.

If you have leftover noodles and donâ??t want to form a third layer of lasagna, you can use noodles for roll-ups, make another smaller lasagna, or let noodles dry until crisp and make nacho chips from them.

*If you have no ricotta, substitute 1/2 cup cottage cheese (4 ounces), mixed with 2 tsp parsley and 1/4 cup Parmesan cheese (2 ounces).



only problem is I hate cauliflower it is truly the only vegetable I can’t eat.
Other than that It is a good recipe.


Oi bunny, noboddy cares what you think!


I’ve been working on one. Here is mine.

For “noodles”, I used:
1 egg plant, pealed, sliced into medallions about 1/8 inch thick.
6 large portabella mushroom caps, sliced about 1/8 inch thick.

Sauce: 2 jars of “Classico” sweet basil tomato sauce.

Other ingredients: 2 bags fat free mozzarella cheese, 1 lb ground chicken (browned, seasoned with Italian seasoning and Tbsp crushed red pepper for heat), fresh ground Parmesan cheese on top, about 1/2 a bag of fresh spinach. 1 onion chopped, 1 heaping Tbsp of chopped garlic (I use garlic from a jar).


  1. Saute onion and garlic.
  2. Saute ground chicken, italian seasoning, and crushed red pepper.
  3. Mix meat, onion, garlic and 2 jars of classico into a good sized pan. Heat to simmer.
  4. In baking dish, (in this order) layer egg plant, mushrooms, spinach, meat/sauce and cheese. Get as many layers as you can. My pan is fairly shallow and broad, so I only get about 2 layers. Top with mix of fat free mozzarella and parmesan. I bake at 350-375 for 35-45 minutes. I like the cheese a little brown on top.

Criticisms: This recipe comes out a little wet – because moisture comes out of the fresh spinach, mushrooms and egg plant. You can see the liquid around the edges in the pic. This could be cut down by sauteing these vegetables first. But it adds more work – and I like it a little “wet.”