This recipe offers a fun, delicious, and healthy way to enjoy a comforting dish, making vegetables craveable. It's a creative take on lasagna, designed to be satisfying while allowing for generous portions, perfect for those who love to eat a lot.
Preheat oven to 375°. Line a baking sheet with parchment paper and spray with oil. Whisk two eggs in a bowl and drench the cauliflower slabs in it (you should get at least 3-4 good slabs from one head). In a separate bowl, season your breadcrumbs with garlic powder, onion powder, salt, pepper, and oregano. Once the cauliflower is dredged in the egg, shake off the excess, and dip both sides in breadcrumbs. Place on a baking sheet and spray the top with oil as well. Bake for about 35-40 minutes, or until nice and fork tender.
Once the cauliflower is ready, layer with ricotta, tomato sauce, and cheese, for as many layers as you'd like. Then bake, uncovered, for an additional 15 or so minutes until the cheese is hot, bubbly, and cooked through.
