ROASTED CAULIFLOWER LASAGNA
Cauliflower is the star in this healthy lasagna, appearing in two roles-once when it's blended into the ricotta cheese filling for texture, and a second time when it's roasted and used in place of the traditional meatballs or sausage. Sweet red bell pepper adds complexity to the tomato sauce and balances the richness of the cheeses.
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F.
- Toss the cauliflower in a bowl with 1 tablespoon of the olive oil and 1/2 teaspoon salt. Spread the florets in an even layer on a baking sheet and roast, tossing once, until tender and golden brown in spots, 30 to 35 minutes. Cool slightly.
- Put the tomatoes in a medium bowl and use your hands to crush them. Rinse the can with 1 1/2 cups water and add it to the bowl of tomatoes.
- Heat the remaining tablespoon of oil with 4 cloves sliced garlic and 1/2 teaspoon salt in a small Dutch oven over medium heat until the garlic begins to sizzle and becomes aromatic, about 2 minutes. Add the bell pepper and cook, stirring, until soft, about 8 minutes. Add the tomato paste and stir to incorporate, about 30 seconds. Add the crushed tomatoes with their juice and 4 large leaves of basil. Bring to a boil, reduce the heat and simmer, stirring occasionally, until the sauce is thickened, about 40 minutes. You should have about 3 3/4 cups of sauce.
- Meanwhile, bring a large pot of water to a boil. Drop the lasagna noodles one at a time into the pot. Cook according to the package directions until al dente. Drain the noodles in a colander. Add 1 to 2 teaspoons oil to the noodles, tossing to coat to prevent them from sticking, and drape over the side of a large bowl.
- Combine the ricotta, egg, 1 1/2 cups of the roasted cauliflower and 1 chopped clove garlic in a food processor and pulse until evenly pureed. Tear the remaining basil into small pieces, add to the food processor and pulse 3 to 4 more times to chop the basil finely, but not puree. Transfer the mixture to a medium bowl.
- Assemble the lasagna: Spread a thin layer of sauce (around 1/4 cup) on the bottom of a 9-by-13-inch baking dish. Lay 4 of the noodles on the bottom, without overlapping, cutting to fit, if necessary. Spread with half of the cauliflower-ricotta mixture, followed by half of the roasted cauliflower, one-third of the tomato sauce, one-third of the mozzarella and one-third of the Parmesan. Loosely fit 3 more noodles on top of the cheese without overlapping. Spread with the remaining cauliflower-ricotta mixture, followed by the remaining roasted cauliflower, one-third more of the tomato sauce, one-third more of the mozzarella and one-third more of the Parmesan. Top with the remaining 4 lasagna noodles, cutting just to fit. Then add the remaining tomato sauce, mozzarella and Parmesan. Cover with foil and bake until bubbly and hot, about 20 minutes. Remove the foil and cook until the cheese begins to brown, about 10 minutes more. Allow to rest for 10 minutes so the lasagna will cut more easily. Garnish with the parsley.
Nutrition Facts : Calories 580 calorie, Fat 23 grams, SaturatedFat 8 grams, Cholesterol 85 milligrams, Sodium 970 milligrams, Carbohydrate 66 grams, Fiber 15 grams, Protein 33 grams, Sugar 13 grams
ALFREDO LASAGNA WITH BROCCOLI AND CAULIFLOWER
A creamy Alfredo-type sauce binds layers of pasta, vegetables, and cheeses in this vegetarian lasagna. No tomatoes allowed!
Yield Serves 8; 3/4 to 1 cup per serving
Number Of Ingredients 20
Steps:
- Preheat the oven to 375°F. Lightly spray a 2-quart casserole dish with cooking spray. Set aside.
- In a medium saucepan, whisk together the sauce ingredients except the Parmesan. Cook over medium-high heat for 4 to 5 minutes, or until the mixture thickens slightly (it will still be somewhat thin), stirring occasionally.
- Stir in the Parmesan. Remove from the heat. Set aside.
- In a medium bowl, stir together the ricotta, egg substitute, oregano, onion powder, and garlic powder. Set aside.
- If using fresh cauliflower and broccoli, in a medium saucepan, bring the water to a boil over high heat. Reduce the heat to medium high and cook the cauliflower for 2 minutes. Stir in the broccoli. Cook for 1 minute. Transfer to a colander. Drain well.
- Layer as follows in the casserole dish: half the sauce, 4 noodle halves, all the ricotta mixture, and the cauliflower and broccoli. Sprinkle with the roasted pepper and 1/2 cup mozzarella. Top with the remaining noodle halves, remaining sauce, and remaining 1/2 cup mozzarella. Cover the dish and place on a baking sheet in case the lasagna bubbles over.
- Bake for 30 minutes.
- Meanwhile, in a small bowl, stir together the topping ingredients. When the lasagna has baked for 30 minutes, sprinkle with the topping. Bake, uncovered, for 8 to 10 minutes, or until the topping is toasted and the noodles are tender. Remove from the oven and let stand for 5 to 10 minutes to make cutting easier.
- (Per serving)
- Calories: 184
- Total fat: 4.5g
- Saturated: 2.0g
- Trans: 0.0g
- Polyunsaturated: 0.5g
- Monounsaturated: 1.5g
- Cholesterol: 15mg
- Sodium: 278mg
- Carbohydrates: 20g
- Fiber: 2g
- Sugars: 7g
- Protein: 15g
- Calcium: 392mg
- Potassium: 377mg
- 1 starch
- 1 vegetable
- 1 1/2 lean meat
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Alfredo lasagna with cauliflower is a delicious and healthy twist on traditional lasagna. The cauliflower replaces the pasta, making it a low-carb and gluten-free option. The dish is also high in protein and packed with nutrients, thanks to the addition of creamy alfredo sauce and a variety of vegetables. Here are 1000 words about what is alfredo lasagna with cauliflower recipes.
Cauliflower Benefits
Cauliflower is a cruciferous vegetable that is high in fiber, vitamins, and minerals. It is also low in calories and carbohydrates, making it an excellent choice for those looking to lose weight or maintain a healthy diet. Cauliflower is also rich in antioxidants and anti-inflammatory compounds, which can help reduce the risk of chronic diseases. In this recipe, cauliflower is used as a substitute for pasta, creating a low-carb and healthy dish.
Alfredo Sauce
Alfredo sauce is a classic Italian sauce made from butter, cream, and Parmesan cheese. It is a rich and creamy sauce that is typically served over pasta. In this recipe, the alfredo sauce is used as a base for the dish, adding a creamy and comforting flavor. The alfredo sauce is made from scratch using real ingredients, giving it a homemade taste that can't be beat.
Vegetables
Vegetables are an essential component of any healthy diet. In this recipe, a variety of vegetables are used to add flavor, texture, and nutrition to the dish. The vegetables used in this recipe include spinach, onion, garlic, and mushrooms. Spinach is an excellent source of vitamins and minerals, including iron and calcium. Onion and garlic add depth of flavor, while mushrooms bring a meaty texture to the dish.
Cooking Method
The cooking method for this recipe is relatively simple. The cauliflower is roasted until tender and golden brown, creating a delicious base for the dish. The vegetables are sautéed until soft and fragrant, adding flavor and texture. The alfredo sauce is made from scratch and added to the vegetables, creating a creamy and comforting sauce. The dish is then assembled by layering the cauliflower and vegetable mixture in a baking dish, topped with the alfredo sauce, and baked until golden brown and bubbly.
Variations
There are many different variations of alfredo lasagna with cauliflower recipes. Some recipes use different vegetables, such as zucchini, eggplant, or bell peppers. Others use different types of cheese or sauces, such as a tomato-based sauce or a pesto sauce. Some recipes also add meat, such as chicken or ground beef, for added protein. The possibilities are endless, and the recipe can be adapted to suit your taste preferences and dietary needs.
Final Thoughts
Alfredo lasagna with cauliflower is a delicious and healthy dish that is perfect for any occasion. It is a low-carb, gluten-free, and high-protein option that is packed with flavor and nutrition. The dish is easy to make and can be adapted to suit your taste preferences and dietary needs. Whether you're a vegetarian, a meat-eater, or simply looking for a healthy and delicious meal, alfredo lasagna with cauliflower is sure to please.