ALFREDO LASAGNA WITH CAULIFLOWER

Alfredo Lasagna with Cauliflower image

This recipe makes a lovely white Alfredo lasagna with cauliflower. A nice change from the usual!

Provided by Tasmin

Categories Main Dish Recipes Pasta Lasagna Recipes Meat Lasagna Recipes

Time 1h20m

Yield 12

Number Of Ingredients 10

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Ingredients

1 (16 ounce) package lasagna noodles
1 tablespoon olive oil
1 cup diced onion
1 cup sliced mushrooms
1 pound ground pork
1 (16 ounce) jar Alfredo sauce
1 cup small cauliflower florets
2 tablespoons water, or as needed
2 cups shredded Monterey Jack cheese
½ cup grated Parmesan cheese

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain.
Meanwhile, heat oil in a skillet over medium heat. Add onion and mushrooms; saute until tender, 5 to 7 minutes. Add pork; cook and stir until crumbly and no longer pink, 5 to 7 minutes. Drain and discard grease. Stir in Alfredo sauce and remove from the heat.
Place cauliflower in a microwave-safe bowl. Add enough water to just cover the bottom of the bowl and cover with a paper towel. Steam in the microwave on high power until tender, about 4 minutes. Drain.
Assemble lasagna in a 9x13-inch pan by layering 1/3 of the pork sauce, 1/3 of the lasagna noodles, 1/3 of the cauliflower, and 1/4 of the Monterey Jack cheese. Repeat layers twice more, then top with remaining Monterey Jack and Parmesan.
Bake in the preheated oven until bubbly and brown on top, 40 to 45 minutes.

Nutrition Facts : Calories 424.5 calories, Carbohydrate 31.2 g, Cholesterol 59.5 mg, Fat 25.1 g, Fiber 1.8 g, Protein 19.9 g, SaturatedFat 10.8 g, Sodium 542.7 mg, Sugar 3.5 g