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It’s a recipe that replaces high-carb, gluten-loaded pasta noodles with cauliflower egg thins for a lasagna that tastes like regular lasagna!
Preheat the oven to 350°F.
In a large skillet set over medium heat, heat 3 tablespoons of olive oil.
Add the onion, garlic, and red pepper flakes and cook, until the onion and garlic are translucent.
Add the ground beef and Italian sausage without casing and cook, until brown.