Hidden Veggie Lasagna Casserole (Kid-Friendly, Gluten Free-Option)

1. 1

   Cook pasta to al dente according to package instructions and set aside.

Cauliflower ricotta mixture

1. 1

   Place a steamer basket in a large saucepan, and add 1½ cups water. Add cauliflower florets to the basket. Cover and bring to a boil. Reduce to simmer then cook for 8-10 minutes until fork tender.

2. 2

   Combine steamed cauliflower in a blender with milk and ricotta cheese, and blend until smooth.

3. 3

   Stir in mozzarella, parmesan, and an egg. Set aside.

Meat & veggie pasta sauce

1. 1

   Chop up mushrooms, carrots, and onion finely, or shred them using a food processor.

2. 2

   Heat olive oil in a saucepan over medium high heat.

3. 3

   Add the chopped vegetables, ground beef, salt, and pepper, and cook stirring until the meat is browned - about 4-5 minutes.

4. 4

   Drain the grease, then return to heat. Pour in marinara sauce then stir. Heat until it starts simmering, then turn off heat.

5. 5

   Stir in pasta. Preheat the oven to 350 degrees F.

Lasagna casserole

1. 1

   Add half of the pasta sauce mixture to a 9x13 baking dish.

2. 2

   Spoon the cauliflower ricotta mixture on top, using the back of a spoon to spread into an even layer.

3. 3

   Add the rest of the pasta mixture on top.

4. 4

   Cover with foil, and bake for 40 minutes.

5. 5

   Uncover, and top with mozzarella and parmesan. Bake uncovered, for 10-15 minutes until bubbly and cheese is melted.

6. 6

   Rest for 5-10 minutes before serving.