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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Buy this unique $34.95
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 choose the trio pan, because one of my kids doesn’t like chunks of meat in her lasanga (sauce only) and one doesn’t like riccotta. This seems like a good way to make lasanga for everyone that everyone will eat!
I really like the all clad stainless steal with the lid
I would love to have a Cuisinart Cl 1136-24 CR Chef’s Classic Enameled Cast Iron 14-Inch Roasting/Lasagna Pan, Cardinal Red
I’d choose the Portmeirion Sophie Conran Mulberry Rectangular Lasagna Roaster. Don’t know how practical it would be with those grooves but THAT COLOR!
The Tri-Lasagne Pan is really unique.
I really like the Rachael Ray Stoneware 3-1/2-Quart Covered Rectangle Lasagna Casserole, Red. I like the color and the fact that is covered.
I would love to try the cuisinart 6117-chef’s classic nonstick hard-anadiced 14-inch lasahna pan because it just loks likea pan I would love to use.
I love cooking Big Batch of food my college graduate son moved home and we go through a lot of food.
I really want this pan, i would have so many uses for it
The tri-lasagna pan would be perfect for our family because my husband won’t eat onions in anything and the rest of us will.
I WOULD LOVE TO TRY THE Golden Rabbit Lasagna Pan with Lid, Orange. WITH A BEAUTIFUL PAN LIKE THAT, EVERYTHING MUST TASTE GOOD!
I should get that lasagna pan, I’ve never seen one with 3 slots like that before. Definitely making this lasagna recipe, thank you so much for sharing with us.
OMG! The Chicago Metallic 26783 Lasagna Trio Pan is genius! I would want that one! Less mess!
I love the Cuisinart CI1136-24CR Chef’s Classic Enameled Cast Iron 14-Inch Roasting/Lasagna Pan, Cardinal Red because it is beautiful and functional! I love the red color and would be proud to serve a lasagna in it!
I like the Cuisinart 7117-14RR Lasagna Pan with Stainless Roasting Rack because the rack is included and I could use it for roasting meats too.
I would choose the Rachael Ray Stoneware 3-1/2-Quart Covered Rectangle Lasagna Casserole, Red because it has a lid. The lasagna pan I have now is larger and does not have a lid.
I would choose the Cook Pro 561 4-Piece All-in-1 Lasagna and Roasting Pan because I get two pans, so essentially more for my money.
Cuisinart 6117-14 Chef’s Classic Nonstick Hard-Anodized 14-Inch Lasagna Pan so my lasagna won’t stick.
I would like to try the Cuisinart Classic Enameled 14″ pan because it’s a non-reactive surface and should stand the test of time.
I would choose the Chicago Metallic 26783 Lasagna Trio Pan, 12.40 by 16.00 by 3.0 – Silver because I would love to be able to make three different kinds of lasagna so that everyone would be able to eat it. My son is very picky and I could make a version just for him.