Cauliflower Puree and Spinach Lasagna

(from danadanger’s recipe box)

Source: http://www.huffingtonpost.com/2011/10/27/cauliflower-puree-and-spi_n_1059272.html

Categories: dinner, pasta

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 10 ounces fresh baby spinach
  • 4 cups leftover cauliflower puree (see below)
  • 1 cup whole milk
  • 1 tablespoon dried oregano
  • 1/4 teaspoon dried red pepper flakes
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (9 ounce) box no-boil lasagna noodles
  • 8 ounces grated Monterey Jack cheese
  • 1/2 cup grated Parmigiano-Reggiano cheese

Directions

  1. Heat the oil in a medium skillet over medium high heat until it shimmers. Add the spinach and saute, turning with tongs, until spinach is wilted and all the liquid has evaporated, about 6 minutes. Reserve spinach.

  2. Stir together cauliflower puree, milk, oregano, red pepper flakes, salt, and pepper. Spread about 1/2 cup puree over bottom of a 2-quart baking dish, then place 1 layer of noodles over puree, leaving some space between noodles. Repeat layering puree and noodles in same manner, finishing with a layer of puree. Spread spinach evenly over lasagna, then sprinkle evenly with cheeses. Bake, uncovered, until lasagna is bubbling and browned on top, about 45 minutes.

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