Eva's "lasagna"
Ready In: 1 hr 55 mins
Serves: 8
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 lb ground beef (or other ground meat if you prefer)
- 2 garlic cloves, minced
- 2 (29 ounce) cans Italian-style tomatoes, undrained and chopped
- 1 (8 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 1 1⁄2 teaspoons dried basil
- 1 1⁄2 teaspoons dried oregano
- 1⁄2 teaspoon dry crushed red pepper
- 1⁄2 teaspoon salt
- 16 ounces garlic hummus
- 16 ounces frozen cauliflower, thawed and drained
- 10 ounces brown rice lasagna noodles (I use Tinkyada)
Directions
- Sauce:
- Heat olive oil in a large sauce pan over medium heat until it shimmers.
- Add onion and cook until tender.
- Add garlic and ground meat and cook until meat is no longer pink.
- Add tomatoes, tomato sauce, tomato paste, and seasonings.
- Mix all ingredients thoroughly.
- Bring sauce to a boil, then reduce heat to a low simmer (barely even bubbling).
- Simmer uncovered for 60 min, stirring regularly to avoid burning.
- "Cheese":
- Use a blender to combine cauliflower and hummus (the mixture should be fairly smooth, with some cauliflower "lumps" left for texture).
- Assembly & Cooking:
- Spread a thin layer of sauce on the bottom of a deep 11 x 9 pan.
- Add 1/3 of the brown rice lasagne noodles.
- Spread 1/3 of the "cheese" over the noodles.
- Spread 1/3 of the remaining sauce over the cheese.
- Repeat layers 3 times.
- Cover and bake at 350 for 45 minutes.
- Let sit 15 minutes before serving.
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