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3-cheese chicken and cauliflower lasagne recipe
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Prep Time:
40 minutes
Cook Time:
60 minutes
Total Time:
100 minutes
Create a mouthwatering gluten-free, keto-friendly cauliflower lasagne with parmesan and eggs.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 1 leek, trimmed, thinly sliced
  • 500g Free Range Chicken Mince
  • 200g punnet button mushrooms, sliced
  • 1 bunch English spinach, trimmed, rinsed, dried, chopped
  • 250g packet cream cheese, chopped
  • 1 tsp dried tarragon
  • 125ml (1/2 cup) tomato pasta sauce
  • 100g (1 cup) coarsely grated Mozzarella Cheese Block (500g)
  • 1.1kg cauliflower, trimmed, coarsely chopped
  • 40g (1/2 cup) finely grated parmesan
Instructions:
  • Process half of the cauliflower in a food processor until finely chopped, then transfer it to a microwave-safe bowl. Repeat with the remaining cauliflower. Microwave on high, covered, stirring occasionally, for 8-10 minutes until very tender. Drain through a fine sieve, pressing down with a wooden spoon to remove excess liquid. Return to the bowl, add parmesan and egg, season, and stir to combine.
  • Preheat the oven to 180C/160C fan forced. Line 2 large baking trays with baking paper. Divide the cauliflower mixture between the trays and gently press into 22 x 30cm rectangles. Bake for 15-20 minutes until dried out. Cool and cut into 10cm-wide lasagna sheets to make 6 sheets.
  • Heat oil in a large non-stick frying pan over high heat. Add leek and cook on low for 4 minutes until soft. Increase heat, add chicken, and cook for 5 minutes. Stir in mushrooms and cook for 5 more minutes until golden. Add spinach and cook for 4 minutes until wilted. Add cream cheese and stir for 2 minutes until melted. Mix in tarragon, season, and set aside.
  • Grease a square 19cm (base measurement) 24cm (top measurement) baking dish. Spread half of the tomato pasta sauce on the base. Layer 2 lasagne sheets on top. Add half of the chicken mixture and sprinkle with 1/3 cup mozzarella. Repeat layers with cauliflower and remaining chicken mixture. Top with remaining lasagne sheets. Finish with the remaining pasta sauce and mozzarella. Bake for 30 minutes until golden. Rest for 7 minutes before serving.

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