• Cook pasta to al dente according to package instructions and set aside.

Cauliflower Ricotta Mixture

• Place a steamer basket in a large saucepan, and add 1½ cups water. Add cauliflower florets to the basket. Cover and bring to a boil. Reduce to simmer then cook for 8-10 minutes until fork tender.
• Combine steamed cauliflower in a blender with milk and ricotta cheese, and blend until smooth.
• Stir in mozzarella, parmesan, and an egg. Set aside.

Meat & Veggie Pasta Sauce

• Chop up mushrooms, carrots, and onion finely, or shred them using a food processor.
• Heat olive oil in a saucepan over medium high heat.
• Add the chopped vegetables, ground beef, salt, and pepper, and cook stirring until the meat is browned - about 4-5 minutes.
• Drain the grease, then return to heat. Pour in marinara sauce then stir. Heat until it starts simmering, then turn off heat.
• Stir in pasta. Preheat the oven to 350 degrees F.

Lasagna Casserole

• Add half of the pasta sauce mixture to a 9x13 baking dish.
• Spoon the cauliflower ricotta mixture on top, using the back of a spoon to spread into an even layer.
• Add the rest of the pasta mixture on top.
• Cover with foil, and bake for 40 minutes.
• Uncover, and top with mozzarella and parmesan. Bake uncovered, for 10-15 minutes until bubbly and cheese is melted.
• Rest for 5-10 minutes before serving.