Cauliflower Cheese Lasagna
Elevate your weeknight dinner routine with this creamy, comforting Cauliflower Cheese Lasagna. This unique spin on a classic Italian favorite swaps out traditional meat fillings for tender sautéed cauliflower, creating a hearty yet veggie-packed dish. Layers of al dente lasagna noodles are nestled between a rich ricotta and mozzarella cheese blend, vibrant tomato sauce infused with basil and oregano, and golden-brown Parmesan crust to finish. The cauliflower adds a subtle nutty flavor and wonderful texture, making this a crowd-pleasing vegetarian lasagna that doesn’t skimp on flavor. Perfectly baked to bubbly perfection, this dish is a showstopper for family meals or entertaining guests. Serve hot, garnished with fresh parsley, for a comforting meal everyone will love! Keywords: cauliflower cheese lasagna, vegetarian lasagna recipe, cauliflower lasagna recipe, cheesy cauliflower pasta bake, comfort food lasagna.
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Recipe Information
Ingredients
- 12 pieces Lasagna noodles
- 1 head Cauliflower
- 2 tablespoons Olive oil
- 3 pieces Garlic cloves, minced
- 2 cups Ricotta cheese
- 3 cups Shredded mozzarella cheese
- 1 cup Grated Parmesan cheese
- 1 large Egg
- 4 cups Tomato sauce
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package instructions until al dente. Drain and set aside.
Cut the cauliflower into small florets. Steam or boil the cauliflower in a large pot until tender, about 8-10 minutes. Drain well and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the steamed cauliflower to the skillet and sauté for another 2-3 minutes, breaking the florets into smaller pieces with a spatula.
In a mixing bowl, combine the ricotta cheese, 2 cups of shredded mozzarella, half of the grated Parmesan, the egg, dried basil, dried oregano, salt, and black pepper. Mix well until smooth.
Spread 1 cup of tomato sauce evenly over the bottom of the prepared baking dish.
Place a layer of lasagna noodles over the sauce, trimming to fit as needed. Spread one-third of the ricotta mixture over the noodles, followed by one-third of the cauliflower mixture, and another cup of tomato sauce.
Repeat the layering process (noodles, ricotta, cauliflower, sauce) two more times, finishing with a final layer of noodles topped with the remaining tomato sauce.
Sprinkle the remaining 1 cup of shredded mozzarella cheese and the remaining Parmesan cheese evenly over the top of the lasagna.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 35 minutes.
Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
Remove the lasagna from the oven and let it rest for 10 minutes before slicing. Garnish with fresh parsley and serve warm.
Nutrition Facts
Calories |
5372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.8 g | 274% | |
| Saturated Fat | 100.5 g | 503% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 842 mg | 281% | |
| Sodium | 8785 mg | 382% | |
| Total Carbohydrate | 614.3 g | 223% | |
| Dietary Fiber | 45.8 g | 164% | |
| Total Sugars | 57.3 g | ||
| Protein | 283.9 g | 568% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 5742 mg | 442% | |
| Iron | 31.7 mg | 176% | |
| Potassium | 3766 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
