Have you made Alfredo Sauce from Cauliflower yet!? Well, don’t feel so bad if you haven’t, because up until finding this recipe, neither had I! This Cauliflower Alfredo Sauce may just be one of the most delicious healthy Alfredo sauces that you can make!
Lasagna is defined by Merriam-Webster as “a type of Italian food that has layers of flat noodles baked with a sauce usually of tomatoes, cheese, and meat”. Well, this Lasagna is different! It still has layers of flat noodles. It is baked and has some cheese, but does not have any tomato sauce or meat in those layers. Instead of a Tomato based Sauce (which is delicious and healthy as well), the Sauce in this Lasagna is made from Cauliflower!
Now, as the temperatures start to get colder and your body is craving all sorts of yummy and rich comfort foods, is the time to make most delicious & healthy veggie lasagna ever! The vegetables you choose to use in your lasagna can vary based on what is in season and fresh at the market, so feel free to play with your family’s favorites.
- 5 cups cauliflower florets (one large head)
- 4 large cloves garlic, minced
- 1 tablespoons butter
- 6-7 cups vegetable broth or water
- 1 teaspoon salt (more/less to taste)
- ½ teaspoon pepper (more/less to taste)
- ½ cup milk (more/less to taste)
- Parmesan cheese to taste
- For the LASAGNA
- 12 lasagna noodles
- 4 cups cauliflower Alfredo sauce
- 5 cups veggies (I used chopped green peppers, carrots, mushrooms [pre-cook to release the water in mushrooms], broccoli, fresh chopped tomato [get rid of juice from inside of tomatoes] and diced onion)
- 3 cups mixed shredded cheese like Mozzarella, Provolone, Parmesan, etc.
- salt and pepper to taste
- For the cauliflower sauce: In a medium nonstick skillet over low heat until the garlic is soft and fragrant. In another large pot, bring the cauliflower in the water or broth for 7-10 minutes or until cauliflower is fork tender. Do not drain. Use a slotted spoon to transfer the cauliflower pieces to a blender or food processor. Add 1 cup vegetable broth or cooking liquid, sauteed garlic/butter, salt, pepper, and milk. Blend or puree for several minutes, until very smooth.
- For the lasagna: Preheat oven to 375 degrees. Use No-Boil Noodles to go straight to layering your lasagna or use boil-first noodles and cook them until they are just soft.
- Spread a large spoonful of cauliflower sauce on the bottom of a large rectangular baking dish with a drizzle of olive oil to prevent sticking. Layer 4 lasagna noodles, 1 cup sauce, ½ of the veggies, a good sprinkle of salt, ¾ cup cheese, and another ½ cup sauce. Repeat that layer another time and then end with more noodles. Cover the top noodle layer with at least ½ cup sauce and the remaining 1 cup of cheese.
- Cover with greased foil and bake for 25 minutes. The liquid should be bubbling along the sides of the dish. Remove the foil and bake uncovered for another 10-20 minutes or until the cheese is golden brown to your liking. Cool for a few minutes before cutting and serving.
Vegetable Alfredo Lasagna from Pinch of Yum
Three Years Ago – Another Fall Classic… delicious Vegetarian Chili with Quesadillas
And I leave you with this, Today’s Question of the Day… What is your favorite Healthy Comfort Food?