Veggie Alfredo Lasagna

Veggie Alfredo Lasagna

I… I can’t speak.

This creamy comfort food veggie Alfredo lasagna is heaven to me. And I will elaborate on that, I promise, but I can’t move on without talking about what makes this whole thing work: the garlic-butter-Parmesan-flavored, 50-calories-per-serving sauce. Made with love from cauliflower.

You’re like, yeahhhh, you told me about that already. Yes I did. And I’m back for more.

This sauce controls me. I make it, like, a lot, and I’m contstantly dreaming up new combinations that mostly involve carbs and cheese. And of course vegetables, because this sauce is made from veggies! That’s what I love about you, sneaky cauliflower. A few readers commented on the creamy cauliflower sauce post that they had used it to make lasagna, and I just about fell off my chair with happiness. Soooo I stole your genius idea and made lasagna. I owe this one to you.

Just for a little walk down memory lane, here’s where we’ve seen this veggie sauce make reappearances:

alfredoCreamy Cauliflower Garlic Rice

Healthy Chicken Alfredo Pizza (with a really yummy whole wheat crust)

Healthy Fettuccine Alfredo

and now this lasagna.

Like I said, carbs and cheese.

The truth about this lasagna is that even with the carbs and cheese in there, it’s completely jam packed with fresh vegetables (like, more than 5 cups worth of fresh tomatoes, carrots, and spinach) and it’s only got 240 calories per slice. I mean, hello?! This is basically homemade, better tasting Lean Cuisine. Alright. To be fair, I actually do like Lean Cuisine sometimes, which reminds me that my favorite frozen meals await me in the freezer section somewhere in a suburban Minnesota grocery store: Amy’s Indian Palak Paneer (LOVE) and Kashi Mayan Harvest Bake (double love). These are the random thoughts that pop into my head nine days before the impending move across the ocean.

That, and figuring out how I’m going to brave Super Target for the first time. It’s kind of a joke and kind of serious. Whew – big changes ahead.

Veggie Alfredo Lasagna

To a comfort food junkie like me, this lasagna is divine.

If you are a person who likes thick, super layered lasagna, please. Make this. And please make this in the world’s largest baking pan, because I crammed five delicious layers of veggies, cheese, Alfredo (cauliflower) sauce, and noodles into this pan and it was a little crowded in there and yet I still wanted more layers. You can never have too many. Never.

But really, this lasagna is great because first and foremost, it tastes incredibly creamy, rich, and lightly garlicky without all the guilt. Also noteworthy is the fact that it sticks together perfectly. There’s just enough sauce to keep you happy without making it soupy, which is important because I know you guys like your sauce. You and I both, my friends. You and I both.

Veggie Alfredo Lasagna

This is what my face is seeing all week long. It’s like it gives me goosebumps or something, that’s how much I love it.

One final tip for my sauce-lovers out there –> SAVE THE EXTRA SAUCE. You will want to smother your hot piece of super-layered lasagna in a little extra of that delicate garlic creamy goodness.

And then you’ll be seeing this all week long, too.

Veggie Alfredo Lasagna

That feels inappropriately messy, but also necessary because now you know what it’s like to eat that mountain of vegetables, pasta, and cheese. Also totally unrelated, in my lasagna bliss I have not gone wild with my photo editing and started putting white vignettes on the bottom of my photos. It just turned out that way. Promise.

One more thing! It’s important. You don’t have to be a veg-head to love this one – Bjork gave it two thumbs up. Yip-skiddly-doo!

4.8 from 15 reviews

Veggie Alfredo Lasagna
Author: 
Serves: 9
 
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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Notes
I used a combination of fresh diced tomatoes and canned diced tomatoes. If you do use tomatoes, be sure to drain the excess liquid out before adding them to the lasagna, otherwise it will be too watery. I also found that sprinkling salt over each of the veggie layers helped it to be more flavorful, especially as leftovers.

WAAAAIT! I have exciting news! Because of all your awesome feedback and my own personal adoration of this sauce…

I am working on an eCookbook of healthy cauliflower sauce recipes that will be available on August 19, 2013!

If you want mooore saucy recipes in your life, sign up below and I’ll email you a discount code when the book is released.


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Comments

  1. Oh my! This is beautiful and so creamy looking! You sure do love that sauce, I really need to try it already!!

  2. You’re killing me, Smalls! I get weak in the knees over this kind of carb/cheese deliciousness. SO YUM.

  3. I’m definitely a believer that the loads of fresh veggies you put in offsets the carbs and cheese!!! All things in moderation, right?!

  4. Given my obsession with your cauliflower sauce I will definitely be making this.

  5. oh yummmm! I love a good hidden veggie sauce like that. Plus it’s in a veggie filled lasagna that seems totalllly not good for you, while secretly being healthy? You’re definitely speaking my language.

  6. Completely dying. Have to make this. LOVE it. (and you!)

  7. oh my goodness, this looks so amazing. i love lasagna, love alfredo sauce but haven’t tried them together. also i love the idea of making this healthy! I can’t wait to try this!!

  8. Crystal says:

    Do you think this sauce would freeze well, if you made a bunch ahead of time? I’m sorry if this question has already been asked and I didn’t see it. :)

    • Yes – I haven’t tried but I’ve been told that it freezes just fine and thaws smooth and creamy like the original! Sometimes I find that when I keep in the fridge for a few days it needs a little more milk or another run through the blender to make sure it doesn’t get too thick.

  9. I’m making this at some point this week. Thank you for your continued passion and goodness!

  10. I have been planning on tyring to make some lasagna using your fav cauliflower sauce, in fact, I just bought all the stuff for it last week!! I can’t wait to make this!! It looks amazing, thanks for the recipe!!

  11. You know how I feel about faux Alfredo sauce… Blech! I swear I can taste the cauliflower in there. :( You can’t fool me! So, I won’t be making this. But, I did pay homage to your mango obsession last week. I bought a CRATE of champagne mangos and ate a scary amount of them in two days! Have you had champagne mangos? They have a super thin, flexible skin and a slender pit… Delicious!

    • I’m not sure if I’ve had champagne mangos… where did you buy them? And I thought you LIKED cauliflower! Maybe just not cauliflower in your Alfredo? :)

  12. Elizabeth says:

    I have become obsessed with your cauliflower alfredo sauce! I can’t wait to try this. I think I’ll use loads of spinach and mushrooms for my veggies. Or perhaps zucchini? Will let you know how it turns out!

  13. Excited to see that sauce come back! This lasagna looks awesome!

  14. Oh man…if you hadn’t already convinced me to make your cauliflower sauce before, you’ve done it now!

  15. Caulifower alfredo sauce! Genius. Darn it! Now I’m hungry.

  16. Wow. I am totally not a cauliflower fan, but if one were to substitute broccoli or even that romesco broccoli thingie, might it not be good as well?

  17. This would also be good, I suspect, if you replaced cauliflower with broccoli.

  18. wendyb964 says:

    Love your blog, you two charismatic people of faith, and even the transparency of the financials. All of it makes me want to visit the Philippines.

    While I do eat a little meat, I’m always eating fresh veg (lots of ‘em raw) and fruit living here in northern Califosrnia, the “farm to fork” place. We are blessed with mostly local fresh items year-round. My sons who are your age did not know their chili had no meat until they left home and wanted the recipe! I added some leftover steak, a hamburger patty, or such in deference to the men in the home. Their friends were impressed that “additional” meat was topping chili.

    Two questions re: sauce. Do you use just the florets or chop the stems and start them cooking prior to the tops? One good-size (American or Californian, lol) cauliflower is about how many cups? I want to buy plenty but know my dear hubs hates all cruciferous vegetables and the large refrigerator is already stuffed with produce.

    Please keep up the lovely blog. I love the culture, photos, recipes, and your blog. God bless.

    • I used the florets. I left some of the stem part attached to the floret but didn’t include the big thick stem on the whole head of cauliflower. I can’t say for sure on the cups conversion… last time I used “heads of cauliflower” as my measure I left everyone with tons of extra sauce because the heads of cauliflower here in the Philippines are so small. :) I would guess 1-2 heads would be enough for a regular grocery store cauliflower in the states.

  19. Just had to tell you — this sauce can easily be made vegan {coconut milk!!} I’ve tested the recipe and used it on pasta and pizza. SO good. Excited to try it in lasagna! Thanks!!!!!

    http://www.peteandbuzz.com/2013/04/food-vegan-thai-pizza-on-whole-wheat.html

  20. This looks fantastic. I MUST have it.

  21. I LOVE lasagna! This sounds fabulous, however I’m not a big noodle fan and I think substituting in zucchini “noodles” would make this extra fun :)

    • Nice! I actually thought about layering zucchini in with the noodles (since I, on the other hand, AM a noodle lover). I think it would go perfectly!

  22. Oh hello gorgeous lasagna. I this in my life! I’m all about layering to the max, and the fact that this is healthy only makes me love it more. PS. Mayan harvest bake = bomb diggity. Yes, I did just use that phrase.

  23. Mmmmm carbs and cheese. And cauliflower sauce. I am convinced.

  24. Oh my goodness. I recently discovered your blog through pinterest and the past couple of days I’ve been browsing your recipes and have pinned several! We must have the same palate! I decided to give your lasagna recipe a try on a whim since I had bought everything necessary for the alfredo sauce…BOY oh BOY! It was amazing!!! And even my husband who is always skeptical of anything containing only veggies, LOVED it! He was giving me lots and lots of thumbs up!! This one is a keeper! Thank you!!

    p.s. I used the ready to bake lasanga noodles so it took about 20 minutes longer to bake.

  25. You outdid yourself yet again! I’m on vacation, surrounded by juicy tropical fruit, and now I’m craving LASAGNA, of all things. At least we have a kitchen, so maybe I can convince the rest of my family to try making this one night… Or at least make it as soon as I arrive home. Like, the very minute I walk in the door. No stopping to unpack. I need to get my healthy lasagna fix!

  26. Yuuummmm! I’ll have to try this cauliflower alfredo sauce once and for all :) I’ve been making macaroni and cheese with hidden cauliflower in the cheese sauce for years, so I’ll have to try it this way, thanks!!

    • That was gonna be my next attempt! Do you add anything to it? I feel like it would be too boring with just the sauce, but then again I don’t want to ruin it by adding too many other ingredients.

  27. Lindsay! I’ve been so curious to try your cauliflower sauce through all its various incarnations and since I was lucky enough to find a GIANT $4 head of cauliflower at the farmer’s market this weekend, my boyfriend and I decided to try this last night!

    He’s trying to learn how to cook this summer, so he did most of the work…and we were SO HAPPY with how it turned out. This is simply the best lasagna I’ve ever made. Well, he actually forgot to buy lasagna noodles so it was more of a shell pasta bake. But still, thanks so much for the amazing recipe!!! I think it was a huge confidence booster for him :)

  28. Comfort food that actually gets me to eat my veggies? Where do I sign up?!

  29. This is just what a lasagna lover like me need, love the vege and creamy looks, I will try your recipe very soon.

  30. I thought I was done with this kind of comfort food for the season…. apparently not!!!

  31. It. Looks. Sooooo. YUM. <3

  32. Christine says:

    Oh my. The sauce is incredible & so easy to make! I made this for friends & family this evening & everyone LOVED it! I will definitely be making this again & again & again. Thank you!

    • Great! Love hearing that. :)

      • I am making this for Christmas Eve. I always do a meat one and a veggie one. I have a question. Cooking fresh veggies usually has much luquid. Do I cook the veggies first and squeeze out all the luquid? Then prepare the lasagne with cooked veggies. Less time required? Thanks for this delish recipe

        Kathie

        • Nope, this one was not too watery! Depends on what kind of veggies you use but as written it should work out fine! (It’s now after CHristmas Eve – hope you were able to get it to work!) :)

  33. Oh my. I never even considered that a veggie lasagna could look so good. And I love that it sneaks extra veggies into the sauce.

  34. I have been so super busy lately, I haven’t been able to keep up on all my favorite reading – so I started my catch-up on your posts here, and oh. my. goodness. This looks awesome! If I can delete the tomatoes, I think the kids just might gobble this one up, and I love that it’s LIGHT! I’ve sort of been dreaming about trying that cauliflower sauce anyway. I think it’s about time!!

  35. another reminder for me to make that cauliflower sauce…it looks so amazing. I love vege lasagna.

  36. I made this tonight and it was by far the best and the healthiest lasagna I’ve ever made – which is incredible! Even my boyfriends mom (who is one of those people who always claims to not be hungry then sneak-eats when you’re not looking) went back for seconds (non-sneakily)! I totally agree with you about how awesome that sauce is! I had to add an extra 1/2 cup of milk to get the right consistency, although I used a bit more cauliflower than the recipe called for. I also threw in some chopped fresh basil with the veggies and it was soooo good!

    Normally I use about double the noodles and half the cheese to make a healthy lasagna (and my boyfriend always begs ,e to add more cheese) but this way is so much better. One question though- how do you split 10 noodles into 4 layers?? I ended up slicing up the last noodle and using just one noodle for the top layer.

  37. Lindsay says:

    I was very curious about the cauliflower “alfredo” sauce and made this tonight. It doesn’t exactly substitute for the taste of the rich sauce, but it does create a new, super healthy tasting take on lasagna. My husband loved it and didn’t notice that the sauce was veggie based (not sure what he thought it might be, though). I made this in a 9 x 13 dish and only got two layers of noodles out of it. Also, I used no-boil noodles which takes a lot of hassle out of lasagna. Veggies were a medley of greens, with mushrooms and tomatoes. I’m not sure that I would use the sauce with pasta alone, but it complimented this dish well. Thanks for the recipe!

  38. Brittany says:

    Great Odin’s raven! Let me start off my saying, I am not an Alfredo fan. But this sauce is good enough to eat by the spoonful on it’s own. Thank you for an amazing recipe!!!

  39. Jessica says:

    This looks so pretty and tasty! I want to make it tonight for my husband. Do you think you could use frozen cauliflower?

  40. This was amazing! My husband doesn’t care for alfredo sauce so I made one small change. Instead of adding the water/milk to the sauce I added spaghetti sauce. He loved it! This is a keeper. Thank you.

  41. This? This here is life-changing, folks. I upped the veggies even more so wasn’t able to get a fourth layer of noodles in the dish, but I’m not missing it in the least. My meat-loving (though adventurous) husband demolished 2 servings, and I had 3. (But I’m pregnant, so the last was obviously for the baby.) This recipe is so insanely good that I will legit be sad when it’s gone. But then I’ll just make it again. Thank you!

    Also, a note: this reheats WAY better than a traditional cream sauce – no separating or any of that gross greasy business. Just deliciousness!

  42. What kind of greens?

    • Actually mine was like a bok choy, because that’s all they had at the grocery store that was similar to spinach. But if I made it here in the states, I would probably use spinach or kale for the greens.

  43. Would I need to cook the carrots at all before adding them to the lasagna?
    Thanks!

    • I didn’t, because they were really finely shredded so they softened easily. But if you use bigger pieces it might not be a bad idea to cook them before hand. :)

  44. So excited about this recipe. Quick question: can you freeze the cauliflower sauce? It would be so helpful to make a huge batch and have it on hand. Thanks!

  45. To make my Cauliflower sauce I bought a rotisserie chicken, deboned it and threw everything but meat in a pot, added onion, celery and some seasoning, & just enough water to cover & cooked for hours. Next time I’ll cook the sauce overnight in a crockpot. I then strained it and cooked longer to condense the broth. I next cooked the cauliflower in the broth (I covered it cuz I didnt the amt of liquid to reduce). I drained cauliflower but kept all the broth. I added some back and used my immersion blender to make the sauce. I actually ended up having to slowly add all the saved broth but didnt use any milk. It made a sauce to die for & it didnt taste anything like Cauliflower. I haven’t made this lasagna yet but will try substituting long zucchinni slices for the pasta. Can’t wait to try it.

  46. Looks and sounds amazing! Question for you…I do not have an oven here in Korea. Do you think this could be made in a crockpot? I would love to try it, once the heat and humidity of Korean summer is over. :)

    • It’s hard to say for sure because the sauce behaves a little differently than a traditional white sauce, especially when baked… but I think it’s worth a shot! Just layer everything in there and turn it on low for a few hours. Let me know how it goes!

  47. I made this sauce last week for my husband, and he had no clue it was low cal. Then I made it again for my parents, same thing! Now, have my lasagna in the oven as I type! The in-laws are coming over and they’re are not into healthy eating, but I bet I can fool them! Thanks for an amazing recipe…I am also obsessed!

  48. Wow!! I love, love, love your cauliflower sauce. I made it twice just to try it and ate it all each time just by the spoon. Mmmm. Then I made it a third time for this lasanga. Last night my husband and I made this lasanga for our weekend at the cottage with friends. I baked it and can’t wait to try it. I used spinich lasanga noodles. I used roma tomatos, kale, mushrooms, zuccini and carrots. I sliced the tomatos and zuccini lengthwise with the mandolin, so quick and perfectly even, I julliened the carrots, kind of like shredded and chopped the kale and mushrooms. I definitely need to purchase a deeper lasanga dish. I layered this lasanga in a glass 9×13. I didn’t get in as many layers as I wanted. It piled up pretty quick. Oh dang it! As I re-read the blog this morning I see that I need more cauliflower sauce to top the lasanga as I serve it. Hmmm, guess I get to make another batch of cauliflower sauce as I ate the left over last night. To keep the recipe vegan I sauted the garlic in cocnut oil and used Daiya brand non dairy cheese. I used almond milk instead of milk. I know it’s going to be fabulous!! Can’t wait to try it. I am also looking forward to your new ebook all about the cauliflower sauce!! I love your story and your web site!!

  49. Brenda Lee says:

    I love using cauliflower for creamy sauces instead of the fat ladden ones. I was just wondering if a dash of nutmeg in your white sauce would go withe the cauliflower. I have been making a dish for years that is like a lasagna and has a white sauce with nutmeg in it. I have never tried the cauliflower sauce for it, but I am wondering about using it instead. what do you think about nutmeg with your sauce?

  50. Made this tonight and it was delicious! I added the seeds of one jalapeno to the sauce. I used a bell pepper, 3 jalapeños, zucchini, yellow squash, and carrots. Yum!!

    Thank you so much for sharing such a healthy alternative recipe! I can’t believe how little butter I used!

  51. YUM – this was awesome, looking forward to leftover lunches all week. Immediately called my mom & told her that she was in luck that Cauliflower was on sale again this week, because I need to have my folks over for this – I am just like you and now imagining new creations for this delicious sauce… great work, THANKS!

  52. This was SO GOOD, we really enjoyed it. I left out all added salt, and although I was afraid it would be bland, it was not! I did not tell my husband the sauce was made from cauliflower , but because of all the vegetable flavors he didn’t notice anything unusual. We both thought it reminded us of the Stouffer’s vegetable lasagna. We are absolutely making this again! Next time I will increase the amount of sauce, cut down on the amount of additional vegetables I cut up for the fillings, and use an additional couple of noodles. This recipe is a keeper! Thank you!

  53. I LOVE this recipe, and it would be perfect for my new link party. This link party is called ‘Required Ingredient Recipe Link Party’ and I’ll be holding it every Sunday, starting right now.

    The idea is to focus on a single ingredient each week and I’m starting off with cheese because everyone loves cheese!

    I’m planning to do a ton of promotion to get this link party off the ground, so any recipes you post should get lots of attention.

    Regardless of if you link up or not, I’m pinning this recipe! Yum!

    Hope to see you at the link party…
    http://futureexpat.com/2013/10/required-ingredient-cheese/

  54. I made your veggie lasagna tonight and was blown away. It was delish! I’m definitely a lover of traditional lasagne but was craving an Alfredo lasagne. This was great. Can’t wait to try it as leftovers for lunch this week.

    I cooked the veggies I used as my middle layer-julienned carrots and zuke, diced bell pepper, sliced mushrooms, chopped broccoli, kale and drained canned diced tomatoes all sautéed together.

    • I so want to make this. Cauliflower is averaging around $7.00 a head here in Korea at the moment. Quality is not that great. I can’t bring myself to pay that price :)

      • OIY! That’s expensive. The quality of the cauliflower in the Philippines wasn’t awesome either. I hope you can get your hands on some good (and affordable) stuff soon!

  55. Anna Belle says:

    I made this today with kale, carrots, broccoli, and fire roasted tomatoes. OH MY GOODNESS. I am already looking forward to leftovers. It will definitely be going on my permanent dinner rotation.

  56. Jennifer Parker says:

    This sounds amazing! Thanks for sharing! What is the sodium content on this dish? I saw that you only used salt to taste but I know that the ingredients will have salt in them, too. I am looking for heart healthy recipes. Thanks!

    • Hi Jennifer! I don’t have the sodium content for these older recipe labels but if you copy and paste the ingredients on a website like Calorie Count, accounting for the number of servings, you should be able to get a good estimate.

  57. Nicolle Longman says:

    Hi there, this looks fabulous. Can I make it ahead of time, freeze the whole dish and then take it out and cook it when ready? I need to make a dish for Christmas day, but want to make it two weeks ahead of time. Thanks for your answer!
    Nicolle

  58. Let me first say I don’t cook, so I was nervous about this but I must say… “YUM!” In fact, I texted a friend who knew I was making it last night and after eating some for lunch, I texted, “A bowl of YUM! Yay!!!”

    The sauce alone was awesome, but the entire meal was awesome… I also loved the flexibility of adding what I wanted as the veggies… I did kale, red onions, tomato, carrots, and mushrooms… so good. Also, I must say that I cooked it last night and put it in the fridge, so the flavors could meld… a little yum fest while I sleep!

    I also punched in the info into myfitness pal and my combo only yielded, 171 calories/serving…wow! (my casserole dish was only 9″x 9″). Thanks!

  59. I made this last night, only to make it lower calorie I used Zucchini instead of noodles, and let me just say it turned out WONDERFULLY, and only 140 calories a piece! One thing you absolutely HAVE to do if you do use zucchini in place of the noodles is leech it so there isn’t excess water. What I do is place my sliced zucchini side by side on a stack of paper towels and sprinkle them with salt. Then, let them sit for about 10-20 minutes before putting them in the pan. This makes it so they won’t excrete a lot of water during cooking and make your lasagna watery.

  60. Great recipe! I added zucchini and ground turkey to mine. However mine turned out VERY watery. I’m a slightly inexperienced cook so could it have been something I did? Or perhaps the zucchini? Just hoping for some advice for the next time I make it!!

    • Yeah, depending on the veggies you used it could definitely come out watery. I would suggest next time pressing the water out of your veggies, especially veggies that hold a lot of moisture like zucchini. And it seems like some zucchini are more watery than others so maybe you just got a really heavy, watery one.

  61. Chenoa Morris says:

    I am an Italian pastry chef, so naturally I don’t do anything light. This recipe is AMAZING!!! I want to eat it on everything!! :)

  62. I am wondering. Do you cook the veggies first before making the lasagna? I have tried several times to make veggie lasagna with spinach and shredded carrots and other various veggies like broccoli and cauliflower. But it is a pain to steam the spinach then try to layer it. Most recipies say to cook it. And what if you use onion? But if you don’t precook. would it make the whole thing watery?

    • I did not cook them, just put them in raw and relied on the cheese/sauce/noodles helped bind the whole thing together. I think some other people have commented on the watery thing depending on the veggies they used, so maybe check the comments to see what others say as well.

  63. Jennifer mistretta says:

    I think I may I use zucchini instead of lasagna noodles. Have you tried that? It looks delish

  64. Yesterday I made this recipe. I used whole wheat pasta instead of white and filled it with tomato, broccoli, mushroom and carrot. It was a bomb!! This sauce… OMG TO DIE FOR!!! Thanks a lot!!!

  65. This recipe was delicious! Two suggestions: 1) I recommend cooking the cauliflower in water rather than vegetable broth. I used broth and ended up throwing away a lot of it, since you only need a small amount for the sauce. (If you want to use broth in making your alfredo sauce, you can always do so at the blending stage, rather than using your cooking water.) 2) I cooked some onions and added them to the blender with the cauliflower; you could probably even cook the onions with the garlic. I thought the onions were a nice addition to the sauce, at least when you’re using the sauce for lasagna.

    Thanks for this great recipe!

    • Thanks for the feedback Katie! For my creamy cauliflower sauce ecookbook, I made a variation of the sauce with caramelized onions that was sooo good! I’m sure it would be great in this lasagna like you said!

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