Preheat oven to 400°. Heat large saucepot with ½-inch water to a boil over medium-high heat; add cauliflower. Cover and cook 5 minutes; drain.
In large skillet, cook and stir beef and onion over medium-high heat 5 minutes or until beef is browned. Add garlic; cook and stir 1 minute. Add tomato sauce and seasoning; cook 5 minutes or until heated through.
In large bowl, toss spinach, ½ cup each ricotta and mozzarella cheeses, cauliflower, beef mixture, and ½ teaspoon each salt and pepper; transfer to 3-quart baking dish. Drop spoonfuls of remaining ½ cup ricotta cheese over cauliflower-beef mixture; sprinkle with remaining ½ cup mozzarella cheese.’
Bake 20 minutes or until cheese melts. Serve garnished with basil.
Chef’s Tip: For a vegetarian version, substitute cooked lentils for the ground beef: Prepare 1 cup dry lentils as label directs; drain. In step 2, omit the ground beef and cook the onion in 1 teaspoon olive oil; continue with step 2, folding the cooked lentils into the heated tomato mixture.
Ingredients
Directions
Preheat oven to 400°. Heat large saucepot with ½-inch water to a boil over medium-high heat; add cauliflower. Cover and cook 5 minutes; drain.
In large skillet, cook and stir beef and onion over medium-high heat 5 minutes or until beef is browned. Add garlic; cook and stir 1 minute. Add tomato sauce and seasoning; cook 5 minutes or until heated through.
In large bowl, toss spinach, ½ cup each ricotta and mozzarella cheeses, cauliflower, beef mixture, and ½ teaspoon each salt and pepper; transfer to 3-quart baking dish. Drop spoonfuls of remaining ½ cup ricotta cheese over cauliflower-beef mixture; sprinkle with remaining ½ cup mozzarella cheese.’
Bake 20 minutes or until cheese melts. Serve garnished with basil.