Roasted Veggie Lasagna
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 182.6
- Total Fat: 5.0 g
- Cholesterol: 31.6 mg
- Sodium: 289.7 mg
- Total Carbs: 24.8 g
- Dietary Fiber: 2.5 g
- Protein: 9.9 g
IntroductionRoasted veggie recipe that uses cauliflower instead of ricotta cheese Roasted veggie recipe that uses cauliflower instead of ricotta cheese
Canned red pasta sauce would probably work great. I ended up with a slightly dry lasagna, which meant the no-boil noodles had a soft but underdone texture. Would recommend additional sauce or boiling noodles.
Also, I dreamed this up and am guessing on some of the amounts. (Sorry!)
But I _loved_ this recipe, it's my best roasted veggie lasagna yet, and I've tried several.
Meanwhile, steam cauliflower. Mash with parmesan cheese and herbs to taste (I used oregano, didn't have basil). Add raw egg.
Simmer reserved tomato sauce with herbs of choice until it tastes yummy (I had no-salt canned tomatoes, so I added salt, garlic powder, oregano and parsley).
I (foolishly) used no-boil noodles. I ended up with a rather dry lasagna, so I won't do that again.
Layer sauce, noodles, roasted veggies and cauliflower mixture in 9-inch square pan. Top with cauliflower mixture and mozzarella cheese, bake at 350 about 40 minutes, til it's bubbly and looks good.
Serving Size: makes 9 servings
Number of Servings: 9
Recipe submitted by SparkPeople user MCJONES74A.