Veggie Alfredo Lasagna


Ingredients

For the cauliflower Alfredo sauce

  • 5 large cloves garlic, minced
  • 1 tablespoons butter
  • 5 cups cauliflower florets
  • 6-7 cups vegetable broth or water
  • 1 teaspoon salt (more to taste)
  • ½ teaspoon pepper (more to taste)
  • ½ cup milk (more to taste)


Parmesan cheese to taste

For the lasagna

  • 10 lasagna noodles
  • 4 cups cauliflower Alfredo sauce
  • 5 cups veggies (I used chopped fresh greens, grated carrots, fresh and canned tomatoes)
  • 3 cups mixed shredded cheese like Mozzarella, Provolone, Parmesan, etc.
  • salt and pepper to taste

Instructions

  • For the cauliflower sauce: Saute the garlic with the butter in a large nonstick skillet over low heat until the garlic is soft and fragrant. 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 or until very smooth.
  • For the lasagna: Preheat oven to 375 degrees. Boil the lasagna noodles for a few minutes until they are just starting to soften but still stiff and cool enough to handle.
  • Spread a spoonful of cauliflower sauce on the bottom of a 9 inch square glass baking dish with a drizzle of olive oil to prevent sticking. Layer lasagna noodles, ½ cup sauce, one fourth of the veggies, a good sprinkle of salt, ½ cup cheese, and ¼ cup sauce (I put sauce in each layer twice – once under the veggies and once on top). Repeat layers 4 times, ending with noodles. Cover the top noodle layer with 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.
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