What a great twist on Lasagna this was.
Love the thought of all the extra vitamins from the cauliflower. It made it so rich
and creamy without all the added fat of extra cheese or cream.
I served it with a pretty good dose of Frank's hot sauce on top.
Seafood Lasagna with Cauliflower Cheese Sauce
1 pound medium shrimp, peeled and deveined
1 tsp Old Bay Seasoning, rounded
1 15oz can fire roasted tomatoes
Cauliflower Cheese Sauce:
1 head cauliflower
2 tablespoons olive oil
3 tbsp butter
3 tbsp flour
3 cups milk
6 oz pepper jack cheese, grated
Pinch freshly grated nutmeg
Salt and Pepper
8 oz ricotta cheese
4 oz part-skim mozzarella cheese, grated
1 large egg
1 tsp oregano
Salt and Pepper
Place the lasagna noodles into the 9x13 baking dish you
will use to cook the lasagna and cover with boiling water.
Preheat the oven to 350*.
For the cauliflower sauce: Remove the florets from the head of cauliflower and
put single layer into a baking dish. Drizzle with olive oil and season with salt
and pepper. Add 1 cup water to the bottom of the pan, cover with foil, and cook
until very tender, about 1 hour. Remove with a slotted spoon.
Melt the butter in a medium saucepan over medium heat. Whisk in the flour and
cook for 30 seconds. Slowly whisk in milk, increase the heat and bring to a
boil, whisking constantly. Cook until thickened, about 5 minutes. Add the
cauliflower, reduce the heat to low, and cook for 5 minutes longer. Remove from
the heat and let cool slightly. Transfer the mixture to a blender and puree until
smooth. Return to the saucepan and reheat. Stir in the cheese, nutmeg, salt and
pepper, to taste. Cook for 1 minute. Keep warm.
For the shrimp/crawfish tomato sauce: Rinse shrimp and
remove tails. Place into a large bowl along with crawfish. Sprinkle with Old
Bay seasoning and toss to combine.
In a large skillet; heat olive oil over medium heat. Add
garlic and pepper flakes; cook 2-3 minutes. Add shrimp and crawfish and stir
1 minute. You are not trying to completely cook the seafood at this point.
Stir in tomatoes and paste. Remove from heat.
Combine the ricotta, mozzarella cheese, egg and oregano in a bowl and season with
salt and pepper.
To assemble: Drain noodles and set aside. Dry dish and spray with cooking oil.
Place 1/2 cup of cauliflower sauce into the bottom. Layer with 3 noodles;
spread on 1/2 the tomato mixture then top with 1/2 the ricotta mixture. Pour on
1/2 of the remaining cauliflower sauce, another layer of noodles, remaining
tomato mixture and remaining ricotta mixture. Top with the last 3 noodles and
cover completely with the rest of the cauliflower sauce. I only did 3 layers of
noodles using a couple to fill in empty spots on my layers.
Cover with foil and bake for 20 minutes. Remove foil and
continue baking for 40 minutes. Let cool for 10-15 minutes before serving.
Note: This was excellent served drizzled with Frank’s
Labels: cauliflower mornay sauce, main dishes, seafood