• Penne Pasta • Cauliflower • Milk • Ricotta Cheese • Egg • Parmesan • Mozzarella • Ground Beef • Mushrooms • Carrots • Onion • Olive Oil • Marinara Sauce
Cook the pasta to al dente according to package instructions and set aside.
Cook cauliflower until fork tender. Combine in a blender with milk and ricotta cheese, and blend until smooth. Stir in mozzarella, parmesan, and egg.
Shred veggies, then cook for 4-5 minutes, along with ground beef, salt, and pepper. Pour in marinara sauce, when it starts to simmer turn off heat and add pasta.
Add half of the pasta mixture to a baking dish. Spoon over the cauliflower ricotta mixture and add the rest of the pasta. Cover and bake for 40 minutes. Top with cheese and bake until melted.
Let the lasagna casserole rest for 5-10 minutes before serving.
ENJOY!