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1
Place the lasagna noodles into the 9x13 baking dish you will use to cook the lasagna and cover with boiling water.
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2
Preheat the oven to 350 degrees F.
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3
For the cauliflower sauce: Remove the florets from the head of cauliflower and arrange in a single layer in a baking dish.
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4
Drizzle with olive oil and season with salt and pepper.
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5
Add 1 cup water to the bottom of the pan, cover with foil, and cook until very tender, about 1 hour.
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6
Remove with a slotted spoon.
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7
Melt the butter in a medium saucepan over medium heat.
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8
Whisk in the flour and cook for 30 seconds.
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9
Slowly whisk in milk, increase the heat and bring to a boil, whisking constantly.
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10
Cook until thickened, about 5 minutes.
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11
Add the cauliflower, reduce the heat to low, and cook for 5 minutes longer.
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12
Remove from the heat and let cool slightly.
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13
Transfer the mixture to a blender and puree until smooth.
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14
Return to the saucepan and reheat.
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15
Stir in the cheese, nutmeg, salt and pepper, to taste.
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16
Cook for 1 minute.
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17
Keep warm.
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18
For the shrimp/crawfish tomato sauce: Rinse shrimp and remove tails.
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19
Place into a large bowl along with crawfish.
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20
Sprinkle with Old Bay seasoning and toss to combine.
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21
In a large skillet; heat olive oil over medium heat.
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22
Add garlic and pepper flakes; cook 2-3 minutes.
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23
Add shrimp and crawfish and stir 1 minute.
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24
You are not trying to completely cook the seafood at this point.
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25
Stir in tomatoes and tomato paste.
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26
Remove from heat.
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27
For the filling: Combine the ricotta, mozzarella cheese, egg and oregano in a bowl and season with salt and pepper.
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28
To assemble: Drain noodles and set aside.
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29
Dry dish and spray with cooking oil.
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30
Place 1/2 cup of cauliflower sauce into the bottom.
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31
Layer with 3 noodles; spread on half of the tomato mixture then top with half of the ricotta mixture.
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32
Pour on half of the remaining cauliflower sauce, another layer of noodles, remaining tomato mixture and remaining ricotta mixture.
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33
Top with the last 3 noodles and cover completely with the rest of the cauliflower sauce.
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34
I only did 3 layers of noodles, using a couple to fill in empty spots in my layers.
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35
Cover with foil and bake for 20 minutes.
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36
Remove foil and continue baking for 40 minutes.
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37
Let cool for 10-15 minutes before serving.
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38
Note: This was excellent served drizzled with Franks Hot Sauce.
