Directions: |
Directions:To start off I usually like to cut everything up so that I can cook it all easier. I start by filling a large pot with water for the cauliflower. Put it on the stove and bring it to a boil. In the meantime start cutting up the head of cauliflower into smaller pieces, then put it into the pot and I like to add the whole garlic cloves into the water with the cauliflower to make the sauce nice and garlicky. Cook the cauliflower until it's soft. While the cauliflower is cooking cut up the beyond sausage into small chunks then add the sausage and impossible meat to a skillet with the avocado oil. Brown the meats until they are done and set aside add salt and pepper as needed. After you drain your cauliflower add it to a blender with Parmesan cheese, oat milk, butter, nutritional yeast, salt/pepper, garlic powder, onion powder, and the Italian seasoning. Blend until it is smooth, taste the sauce and add more salt and pepper if needed. Now you are going to make your layers for you lasagna. Start by spreading a layer of sauce on the bottom then follow with on top with the noodles, I try to over lap the sides a little so that the layers stay together good. Once you have you noodles down add by using a tablespoon a layer of the cauliflower sauce. Then spread a couple spoonfuls of the meat mixture, followed by a little of mozzarella and about six tablespoons of the red sauce. I like to put a couple pieces of the basil in each layer.Then repeat your layers until you just about to the top and for the very top of the lasagna I like to use the red sauce, cauliflower sauce and some mozzarella until you can't see the noodles. Bake covered in tin foil in the oven for 1 hour and then let sit out for 15-20 minutes. |
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