Tasty chicken and cauliflower lasagne

This will quickly become an instant family favourite! Source: Getty.

It’s hard not to love the cheesy flavour of a home cooked lasagne but, unfortunately, the popular pasta dish is not a super healthy option for dinner. So if you’re in the mood to enjoy the same cheese-filled meal but don’t feel like having something too filling and heavy, try this lighter recipe. Without pasta sheets, this cauliflower based lasagne is actually gluten-free which is fantastic for those looking to cut down on their gluten intake. It’s also stocked with more veggies than the average lasagne recipe with a bunch of spinach, mushrooms and leek thrown into the mix. But don’t worry, the addition of three different cheeses will still give you all that gooey, cheesy goodness you’re looking for!


  • 1 tablespoon extra virgin olive oil
  • 1 leek, trimmed, thinly sliced
  • 500g chicken mince
  • 200g punnet button mushrooms, sliced
  • 1 bunch English spinach, trimmed, rinsed, dried, chopped
  • 250g packet cream cheese, chopped
  • 1 teaspoon dried tarragon
  • 125ml (1/2 cup) tomato pasta sauce
  • 100g (1 cup) coarsely grated mozzarella
    Cauliflower sheets
  • 1.1kg cauliflower, trimmed, coarsely chopped
  • 40g (1/2 cup) finely grated parmesan
  • 2 eggs


  1. For cauliflower sheets, add half of cauliflower to a food processor and process until finely chopped. Transfer to microwave-safe bowl. Repeat with remaining half. Cover and microwave on high, stirring occasionally, for 8-10 minute or until very tender. Drain through fine sieve, pressing down with wooden spoon to remove any excess liquid. Return to bowl. Add parmesan and egg. Season. Stir well to combine.
  2. Preheat oven to 180C. Line 2 large baking trays with baking paper. Divide cauliflower mixture between prepared trays. Use fingertips to gently press each batch of cauliflower mixture to rectangles, measuring around 22 x 30cm.
  3. Cook the cauliflower sheets for 15-20 minutes or until mixture has dried out. Set aside to cool. Cut into 6 x 10cm-wide lasagna sheets.
  4. Meanwhile, heat oil in large non-stick frying pan over high heat and add leek. Reduce heat to low. Cook, stirring often, for 4 minutes or until soft. Increase heat to high. Add chicken, break up with a wooden spoon while cooking, for 5 minutes or until cooked.
  5. Next, add mushrooms, stirring often, for 5 minutes or until mushrooms are golden. Add spinach. Cook, stirring occasionally, for 4 minutes or until spinach is wilted. Add cream cheese. Cook, stirring for 2 minutes or until cheese has melted. Add tarragon and stir. Season. Set aside.
  6. Lightly grease square 19cm (base) 24cm (top) baking dish. Lightly brush base with half tomato pasta sauce. Place 2 pieces of lasagne over pasta sauce. Top with half of chicken mixture. Sprinkle with 1/3 cup mozzarella. Repeat with another layer of cauliflower and remaining chicken mixture. Top with remaining lasagne. Finish with remaining pasta sauce and remaining mozzarella. Bake for 30 minutes or until golden. Set aside for 10 minutes to rest before serving

Stories that matter, delivered straight to your inbox

Sign up to our daily newsletter for more great stories

Leave your comment

Please sign in to post a comment.
Retrieving conversation…