Vegetarian Lasagna

vegetarian lasagna with vegetables and cheese

This vegetarian lasagna is healthy and delicious. The recipe allows you to make ahead an extra one to freeze. Feel free to add any other favorite veggies you like.

Healthy Alfredo Cauliflower Sauce

Ingredients

• 10 large minced garlic cloves
• 2 Tablespoons butter
• 10 cups cauliflower florets
• 13 cups water or vegetable broth
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 cup milk
• Parmesan cheese (to taste)

Directions

Saute garlic and butter on low heat until soft. Boil cauliflower in broth until tender; seven minutes. Do not drain. Using a slotted spoon, remove the cauliflower and place in a blender. Add one cup broth, garlic, butter, salt, pepper, and milk. Blend until smooth.

Make Ahead Veggie Lasagna

Ingredients

• 2 packages frozen spinach, chopped (20 ounces)
• Alfredo cauliflower sauce (recipe above)
• 1 cup skim milk
• 2 packages of lasagna noodles (16 ounces)
• 2 pints cauliflower puree
• 2 eggs
• 16 ounces shredded carrots
• 16 ounces fresh sliced zucchini
• 2 cups shredded mozzarella

Directions

1. Spray two 10 x 15 inch pans with cooking spray. Preheat oven to 350° F.

2. Put spinach in large bowl. Microwave on high for four minutes uncovered. Mix in the cauliflower puree. Beat the eggs with whisk and then add. Stir until well blended.

3. Combine Alfredo Cauliflower Sauce with milk in separate bowl. Mix well.

4. Spread ½ cup of Cauliflower Sauce mixture on the bottom of each pan. Place three uncooked noodles over sauce. Spread ¼ of the spinach mixture over each pan. Sprinkle each with ¼ of the carrots and ¼ of the zucchini. Place three more noodles on top of each. Cover both with more sauce. Divide the remaining spinach mixture between the two pans and spread evenly. Do the same with the remaining carrots and zucchini. Add three more noodles to each. Reserve a small amount of sauce and divide the remaining between the two lasagnas and spread evenly over the top. Sprinkle both dishes with mozzarella cheese. Spray two sheets of aluminum foil with cooking spray. Place one sheet over each pan with the sprayed side down. Tightly cover.

5. Bake for 50 to 60 minutes. Uncover and spread the last of the sauce over exposed top noodles. With the oven off, return the lasagnas to the warm oven uncovered for 15 minutes. Serve one vegetarian lasagna for dinner (allow to set up 30 minutes) and freeze the other for another evening. All left overs can also be frozen for later.