Spinach and Ricotta Lasagna with Cauliflower Lasagna Sheets

In an attempt to create a low carb cannelloni dish I came up with this and it’s not bad at all!


1 Cauliflower head, into florets

4 Eggs

120g Shaved Parmesan cheese

1/2 tsp. Himalayan salt

Ground black pepper to taste

Make a min of 3-thin sheets and you can turn the remainder batter into pizza bases


1 cup. Tomato passatta

500g. Ricotta

2 cups. Spinach, chopped

3 Spring onions, chopped

2 tbsp. Parsley, chopped

2 tbsp. Basil, chopped

½ cup. Parmesan cheese



Preheat the oven to 190°C


  1. Pulse the cauliflower in a food processor until you get a rice consistency. I use a stick with chopping bowl attachment and do it in a few batches. Place the cauliflower in a bowl and cook in the microwave for 2-minutes, stir and then back in for another 2-minutes.
  2. Lay it out to cool on a towel (I use a chux cloth) and then squeeze all the liquid out – you should expect about 1-cup of liquid to come out. You want the rice to be dry.
  3. Combine the cauliflower, eggs, Parmesan, seasoning together in a bowl. Spread a layer of batter out on baking paper-lined trays in your desired pizza base shape and thickness. It does puff up slightly when cooked.
  4. Cook on the lower racks of the over for 10-15mins.
  5. Remove and let cool on a drying rack.



  1. Grease oven proof dish with butter
  2. Combine ricotta, spinach, spring onions, parsley, basil, Parmesan, salt and pepper in a bowl.



  1. Coat the baking dish with passatta
  2. Place 1/3 of the ricotta mix, lasagna sheet, cover with passatta and sprinkle with cheese – repeat until all three layers are done and liberally top with cheese
  3. Bake for 20-25 mins