Have you ever made Cauliflower Lasagna? For a Crowd?
Preparing Big Batch Cauliflower Lasagna for a Crowd
Big Batch Cauliflower Lasagna
Prep time
Cook time
Total time
Prepare this Big Batch Cauliflower Lasagna for your next party. You will need all 3 pans as it will disappear lickity split! Many variations to fit your all your guests wishes.
Author: Shelley Zurek
Recipe type: Healthy
Cuisine: Italian
Serves: 36
Ingredients
- 3 lb. ground meat (beef, chicken, turkey or vegan ground meat subsititue) browned and drained
- 3 16oz cans of tomato sauce (or 6 8oz cans)
- 3 small chopped onions or 3 tbs dried minced onions
- 1½ tsp. garlic salt
- 1½ tsp. oregano
- 16 oz portabello mushrooms chopped
- 3 16oz containers cottage cheese (small or large curd, regular or lowfat your choice)
- 3 heads of cauliflower with green stem and leaves removed
- 16 oz bag of shredded mozzarella cheese
Instructions
- Over medium heat, in a large frying pan or dutch oven, mix browned meat, spices
- Add in tomato sauce and sliced mushrooms
- Simmer until hot
- Slice 3 whole cauliflowers heads into slices about ½" thick. Any smaller pieces that fall off head, slice them ½" thick as well
- Use cauliflower slices to cover the bottom of 3 13" x 9" pans
- Cover cauliflower with cottage cheese using one container per pan
- Add ⅓ of meat mixture to each pan spreading over cottage cheese
- Sprinkle ⅓ of mozzarella cheese over each pan
- Bake one hour at 350 degrees. Check every twenty minutes. If browning too quickly, cover pan with aluminum foil.
- When removing from oven, you will probably need to drain liquid from each pan.
- Let sit 5 minutes before serving.
- Refrigerate or freeze leftovers. (Freezes great!)
- Variations: Feel free to add the cheese of your choice instead of mozzarella. Add in spinach. Omit mushrooms. This is a dish that you can change up to your preference. Have fun!
No one will be able to resist this healthy (substitute lasagna noodles with cauliflower) cauliflower lasagna and it’s so easy to make in big batches. Freeze it ahead of time and just pull out a pan for dinner. Perfect for meal prep or taking in your lunch. Heats up fabulously in microwave.
Walt can eat a half of a pan himself!
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or any of to get your recipe perfect. I use these because many of them come with a lid. But seriously, I would love this with lid for a splurge.
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I would make the Cauliflower Lasagna. My daughter-in-law made scalloped potatoes from cauliflower and I didn’t even realize it was cauliflower.
I like the Pfaltzgraff Everyday Taos Rectangular Baker, 13-Inch x 9-inch x 2-3/4-Inch
by Pfaltzgraff because it looks like it would cook and clean well
I love the Chicago Metallic 26783 Lasagna Trio Pan. I could make three different kinds of lasagna in that pan.
I’d get the Cuisinart cast iron lasagna pan in Cardinal red because it’s large and I like the color.
I would definately choose the All-Clad 59946 Stainless Steel Lasagna Pan with Lid Specialty Cookware. I love the size & the cover that comes with it. Very convenient !
I would choose the All-Clad 59946 Stainless Steel Lasagna Pan with Lid Specialty Cookware, 14.5 by 11.75 by 2.5-Inch, Silver because it has a lid and is stainless steel.
Chicago Metallic because I like the way it srperates what you want.
Cuisinart 7117-135 Chef’s Classic Stainless 13-1/2-Inch Lasagna Pan – Looks Sturdy
I would choose the Chicago Metallic 26783 Lasagna Trio Pan, 12.40 by 16.00 by 3.0 – Silver because some about half my family are vegan or vegetarian and the other half are meat-eaters. This would let me customize our lasagnas to fit each person.
I like the Lasagna Trio Pan. My family likes different lasagnes, so it would be great to make them all something that would enjoy.
amazon.com/Cuisinart-6117-14-Classic-Nonstick-Hard-Anodized/dp/B000EP0IZS/ref=sr_1_3?s=kitchen&ie=UTF8&qid=1489712017&sr=1-3&keywords=lasagna i woul dchoose because cuisinart has the best baking pans and its big enough to make enough lasagna for my big family
Rachael Ray Stoneware 3-1/2-Quart Covered Rectangle Lasagna Casserole, Red is my favorite. It would be the perfect size and fit for my kitchen.
I would like to have the Cuisinart 6117-14 Chef’s Classic Nonstick Hard-Anodized 14-Inch Lasagna Pan. I like that the pan has handles so easy to get out of the oven.
I would choose the Chef Tony’s Trisagna Pan.
As I said before, the 3 fold pan. I don’t know why your page keeps showing I haven’t commented.
Would love to try all
I would love the Rachael Ray Stoneware 3-1/2-Quart Covered Rectangle Lasagna Casserole, Red
I have a set of RR small ramikens that would look great with this on the table.
I like the Cuisinart 6117-14 Chef’s Classic Nonstick Hard-Anodized 14-Inch Lasagna Pan. It’s basic and I like the handles.
I would like the trio pan, to have variety, even some with meat, other(s) without
Cauliflower Lasagna looks and sounds pretty good…can’t wait to give it a try!