Cauliflower au gratin

9×9 casserole dish, buttered.

Frozen Riced Cauliflower – add to boiling water for just a bit, then drain. (Use enough cauliflower to fill your casserole dish.) [If ricing a head of cauliflower, cook it until it’s just barely tender. Also try this with florets, adjusting cooking times as needed.]

2 c. bechamel (1/4 c. flour, 1/4 c. butter, melt and stir until bubbly, add 2 c. milk, stir, bring to a simmer to thicken) adding 1 c. grated Pecorino Romano, Pinch of Salt, Pepper to taste, Nutmeg to taste.

Combine and pour into a buttered casserole dish.

Bake for 20 minutes at 350 degrees F.

White Lasagna (No Tomato)

I’m trying to not eat any tomato for awhile, so making Lasagna requires me to switch it up … this works, it’s not “as good” as regular meat sauce marinara kind of Lasagna.

Basically I used to do meat sauce, noodle, ricotta, mozzerella, meatsauce, noodle …. etc.

Because of wanting to delete the tomato out of the recipe, I looked up white lasagna and using an aspect of Classic Lasagna from other sites, a Bechamel with cheese in it added directly on top of the ricotta layer, then meat, then mozzerella … the order changes and there is an addition of moisture … so I just browned my ground beef, onions, garlic, basil, oregano and beef base and some water (not much.) No meat sauce. Just meat. Hmm.

Always starting with meat sauce on the bottom in the past, I started with my just meat on the bottom. It’s messier, crumbly, so I’m thinking some bechamel on the bottom first would work, but didn’t try that.

I found following the new order of ingredients, I fit my Lasagna into the usual dish without overflowing, and no extra watery drippy anything in the oven. It smelled wonderful and was wonderful.

I only have a picture of it before going into the oven.

White Lasagna, ready for the oven.

For the Meat (Seasoned Browned Ground Beef):

  • 2 lbs Ground Beef
  • 1 Onion, diced
  • 3 Garlic Cloves, finely minced
  • 2 tsp. Basil, dry
  • 1 tsp. Oregano, dry 

For the Bechamel:

  • 3 Tbsp Butter
  • 3 Garlic Cloves, finely minced
  • 3 Tbsp Flour
  • 2 Cups Milk
  • 1/2 Cup Grated Romano

Melt butter, add garlic, allow to cook for a few minutes, add flour, combining with the melted butter, adding more butter or more flour to make a consistent mix as needed. Once bubbling for a couple of minutes whisk the milk into the flour mixture, and bring to a simmer to thicken, stir/whisking frequently. Add the cheese, mix well.

For the Ricotta:

Add the Ricotta into a bowl, add 1 egg, mix well. Add 1/2 Cup of Romano Cheese.

  • 16 oz. Ricotta Cheese
  • 1 egg
  • 1/2 Cup Romano cheese, grated fine, 

Assembling the Lasagna

  • Ready to Bake Lasagna Noodles
  • 2 lbs Seasoned Browned Ground Beef
  • 2 Cups Mozzarella, grated
  • 2 Cups Bechamel with Garlic and cheese.
  • Extra Romano, grated, to add where ever you choose, on top of the mozzarella layers, for instance.

Put some of the meat on the bottom of your dish. Next place as many noodles as you can, no pre-cooking varieties aren’t as messy, just dry fit them as best you can, break off ends to fit, overlapping is fine too.

Then layer on Ricotta, Bechamel, Meat, Mozzarella, Noodle; Ricotta, Bechamel, Meat, Mozzarella, Noodle;Ricotta, Bechamel, Meat, Mozzarella.

Bake at 350 degrees F. for 35 to 45 minutes.

Corn-Bread Taco Casserole

This recipe is made in a 9×13 glass pan, serves a large family or small group easily. (Really delicious first time, or as leftovers!)

Make a double recipe of cornbread batter, layer cornbread batter and taco meat and cheese, bake in the oven until the cornbread is done, lightly browned on top.

Taco filling:

  • 2 lbs ground beef
  • 2 tablespoons Ancho Chili Powder
  • 1/2 small onion, finely diced
  • 3 cloves garlic, smashed and finely chopped, smashed to paste consistency
  • 1 tablespoons Cumin
  • 1 teaspoon Sea Salt
  • 1 teaspoons Oregano
  • 1 small cans diced tomatoes

Cornbread Batter:

  • 2 cups cornmeal
  • 1 1/2 cups white spelt flour
  • 1/4 cup sugar
  • 5 teaspoons (non aluminum) baking powder
  • 1 teaspoon sea salt
  • 2 cups milk
  • 4 eggs
  • 1/2 cup melted butter

——————

  • 2 Cups of Monterey Jack Cheese shredded fine

Put half corn bread batter on the bottom of the pan. Taco filling goes next, then cheese, then the last half of corn bread batter.

Bake for 20 to 30 minutes at 400 degrees F., or until the cornbread on top is set and lightly browned.

Serve and enjoy piping hot!