INGREDIENTS
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Cauliflower Lasagna
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2 cups (about 10 ounces) cooked cauliflower, grated, riced or shredded
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4 cups shredded mozzarella cheese (16 ounces) + 2 cups
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2 eggs
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*1 cup ricotta cheese (15 ounces)
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2 cups tomato sauce or alfredo (about 18 ounces)
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Toppings (optional)