Seafood Lasagna with Cauliflower Cheese Sauce

Place the lasagna noodles into the 9×13 baking dish you will use to cook the lasagna and cover with boiling water. Preheat the oven to 350ºF.

For the cauliflower sauce:
Remove the florets from the head of cauliflower and arrange in a single layer in a baking dish. Drizzle with olive oil and season with salt and pepper. Add 1 cup water to the bottom of the pan, cover with foil, and cook until very tender, about 1 hour. Remove with a slotted spoon.

Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 30 seconds. Slowly whisk in milk, increase the heat and bring to a boil, whisking constantly. Cook until thickened, about 5 minutes. Add the cauliflower, reduce the heat to low, and cook for 5 minutes longer. Remove from the heat and let cool slightly. Transfer the mixture to a blender and puree until smooth. Return to the saucepan and reheat. Stir in the cheese, nutmeg, salt and pepper, to taste. Cook for 1 minute. Keep warm.

For the shrimp/crawfish tomato sauce:
Rinse shrimp and remove tails. Place into a large bowl along with crawfish. Sprinkle with Old Bay seasoning and toss to combine.

In a large skillet; heat olive oil over medium heat. Add garlic and pepper flakes; cook 2-3 minutes. Add shrimp and crawfish and stir 1 minute. You are not trying to completely cook the seafood at this point. Stir in tomatoes and tomato paste. Remove from heat.

For the filling:
Combine the ricotta, mozzarella cheese, egg and oregano in a bowl and season with salt and pepper.

To assemble:
Drain noodles and set aside. Dry dish and spray with cooking oil. Place 1/2 cup of cauliflower sauce into the bottom. Layer with 3 noodles; spread on half of the tomato mixture then top with half of the ricotta mixture. Pour on half of the remaining cauliflower sauce, another layer of noodles, remaining tomato mixture and remaining ricotta mixture. Top with the last 3 noodles and cover completely with the rest of the cauliflower sauce. I only did 3 layers of noodles, using a couple to fill in empty spots in my layers.

Cover with foil and bake for 20 minutes. Remove foil and continue baking for 40 minutes. Let cool for 10-15 minutes before serving.

Note: This was excellent served drizzled with Frank’s Hot Sauce.