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This has been my go-to lasagna recipe for YEARS now. I always thought I hated lasagna, but it turns out that your white lasagna with a bunch of veggies in it is the best.
Jonah
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:
Creamy Cauliflower Garlic Rice
Healthy Chicken Alfredo Pizza (with a really yummy whole wheat crust)
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.
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.
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.
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!
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Veggie Alfredo Lasagna
- Total Time: 1 hour
- Yield: 9 1x
Description
This light veggie Alfredo lasagna has 230 calories for each jumbo cheesy slice! Total vegetarian and healthy comfort food.
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, 1/2 cup sauce, one fourth of the veggies, a good sprinkle of salt, 1/2 cup cheese, and 1/4 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 1/2 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.
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.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Dinner
- Cuisine: Italian
Keywords: vegetarian lasagna, alfredo lasagna, veggie alfredo lasagna
Oh my! This is beautiful and so creamy looking! You sure do love that sauce, I really need to try it already!!
You’re killing me, Smalls! I get weak in the knees over this kind of carb/cheese deliciousness. SO YUM.
I had to ask Bjork what that meant. Hahaha! Nerd alert.
I’m definitely a believer that the loads of fresh veggies you put in offsets the carbs and cheese!!! All things in moderation, right?!
Given my obsession with your cauliflower sauce I will definitely be making this.
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.
Completely dying. Have to make this. LOVE it. (and you!)
Oh Sal. 🙂
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!!
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.
Thank you! 😀
Crystal, If you use the control & “F” key (at the same time), a search bar will appear in the top of your screen and then you are able to search for any words that could be on the page. I use this all the time when I have hundreds of comments before me. Just thought that would help you.
I’m making this at some point this week. Thank you for your continued passion and goodness!
Thank YOU Angie!
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!!
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? 🙂
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!
Excited to see that sauce come back! This lasagna looks awesome!
Oh man…if you hadn’t already convinced me to make your cauliflower sauce before, you’ve done it now!
Caulifower alfredo sauce! Genius. Darn it! Now I’m hungry.
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?
This would also be good, I suspect, if you replaced cauliflower with broccoli.
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.
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
Great – thanks Laura!
This looks fantastic. I MUST have it.
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!
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.
If there was ever anything deserving of the phrase bomb diggity, it’s that meal. I love it.
Mmmmm carbs and cheese. And cauliflower sauce. I am convinced.
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.
Awesome Shagen! I’m glad you guys liked it and thanks for the note about the noodles.
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!