Cauliflower Lasagna Casserole

If you are interested in an easy casserole idea and you LOVE Lasagna, check out this recipe!

Cauliflower Lasagna Casserole 

[4 servings: 1 Lean, 3 Green, 3 Condiment, 1 Fat] 

 ~In a large personal blender, COMBINE: 

24 ounces 1% Cottage Cheese (2 Leanest) 

6 Tablespoon Eggbeaters (2 Condiments) 

8 Tbls Light Cream Cheese (4 Fat) 

1 tsp Italian seasoning (2 Condiment) 

2 tsp garlic, minced (2 Condiment) 

~PULSE until creamy; set aside. 

 ~In a large skillet Brown: 

9 ounces Extra Lean Ground Turkey (1 Leanest) 

½ tsp Italian seasoning (1 Condiment) 

1 tsp garlic, minced (1 Condiment) 

~STIR IN: 1 cup diced tomatoes (2 Green), then remove from heat; set aside. 

~Added Layers: 

1¾ cup Rao's Pasta sauce (5 Green+4 Condiment) 

4 oz Sargentos or Lucerne reduced-fat shredded Mozzarella cheese (1 Lean) *3-5g fat per oz.

~ASSEMBLE:  In a 4 quart deep Casserole dish, place 8-¾ ounces Chopped Cauliflower Florets (5 Green) on bottom. 

~Scoop ½ of the meat mixture followed by all of the Creamy mixture. Next, layer ½ of the Rao's Sauce, 2 ounces of shredded low-fat Sargentos cheese then the remaining ½ meat, followed by remaining ½ sauce. Top with 2 oz more or Low-fat shredded cheese. 

 ~BAKE at 350°F for 40-45 minutes until cheese is melted and golden on top. 

~Divide into 4 equal portions! 

*Per request: Insta-pot Method: 

~Turn the Instant Pot to SAUTE and add the oil. 

~Once the oil is hot and shimmering, add the ground meat and seasoning Cook and stir, breaking up as you go, until the meat is no longer pink, about 7 minutes. Stir to combine. 

~Add ¼ cup water and scrape up all of the stuck on bits of food. (Make sure to get every bit off so that you avoid a burn warning.) Pour in the diced tomatoes in their juices. Do not stir. 

~Add in the chopped Cauliflower. Pressing down so that it is submerged in liquid. Pour ½ the Rao's Sauce over the cauliflower. Do Not Stir. 

~Scoop the creamy mixture over top of cauliflower, again Do Not Stir. Cover with remaining Rao's Sauce 

~Cover and seal the Instant Pot. Cook on high pressure (manual) for 15 minutes. Allow the pressure to release naturally for 20 minutes, and then vent to release any remaining pressure. Remove lid 

~Sprinkle the cheese over the top. Set the lid back on the Instant Pot (no need to seal; just make sure it is resting on top). Let rest 10 additional minutes to allow the cheese to melt and more of the liquid to absorb. 

 ~Divide into 4 equal portions. Enjoy! 

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