Side Pannel
Vegetarian Alfredo Lasagna
Vegetarian Alfredo Lasagna
- Recipe Submitted by Healthy Recipes on 02/21/2014
Category: Vegetables
Ingredients List
- For the “Alfredo” Sauce:
- 5 cups chopped cauliflower
- 6 cups water
- 2 TBS vegetable better than bouillon
- 2 TBS minced garlic
- 1 TBS butter
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 cup parmesan cheese
- 1/2 cup milk
- For the Lasagna:
- 1 cup carrots, chopped
- 1 cup broccoli, chopped
- 1 1/2 cups raw spinach, chopped
- 1 cup onion, chopped
- 1 cup diced tomatoes (if you use canned, drain the excess liquid)
- 1 cup zucchini chopped
- 16 ready for the oven lasagna noodles
- 2 1/2 cups mozzarella cheese, shredded
- 1 cup parmesan cheese
- salt to taste
Directions
1.Bring water to boil and mix in vegetable bouillon.
2. Add cauliflower and allow to boil for about 6 minutes until cauliflower is fork tender.
3. When cauliflower is done, put it and 1 cup of vegetable broth into a blender. Pulse until smooth.
4. While cauliflower is cooking saute garlic with butter until it turns golden brown.
5. Pour cauliflower puree into the pan with sauteed garlic and add salt, pepper, parmesan and milk. Mix together.
6. Combine all your vegetables in a bowl and stir together.
7. Pour about 1/2 cup or cauliflower alfredo sauce into the bottom of a 9×13 pan and spread evenly.
8. Place 4 lasagna noodles over the sauce.
9. Spread 1/2 cup of sauce over the noodles.
10. Sprinkle 1/3 of the vegetables over the sauce.
11. Sprinkle vegetables with a little salt.
12. Mix together the parmesan and mozzarella cheese and sprinkle 1/4 of the cheese over the vegetables.
13. Repeat steps 8-12 two more times.
14. Put the last 1/2 cup of sauce over the noodles and sprinkle with cheese.
15. Cover with foil.
16. Bake in oven preheated to 375 for 25 minutes.
17. Remove foil and bake for another 15 minutes until cheese turns golden.
2. Add cauliflower and allow to boil for about 6 minutes until cauliflower is fork tender.
3. When cauliflower is done, put it and 1 cup of vegetable broth into a blender. Pulse until smooth.
4. While cauliflower is cooking saute garlic with butter until it turns golden brown.
5. Pour cauliflower puree into the pan with sauteed garlic and add salt, pepper, parmesan and milk. Mix together.
6. Combine all your vegetables in a bowl and stir together.
7. Pour about 1/2 cup or cauliflower alfredo sauce into the bottom of a 9×13 pan and spread evenly.
8. Place 4 lasagna noodles over the sauce.
9. Spread 1/2 cup of sauce over the noodles.
10. Sprinkle 1/3 of the vegetables over the sauce.
11. Sprinkle vegetables with a little salt.
12. Mix together the parmesan and mozzarella cheese and sprinkle 1/4 of the cheese over the vegetables.
13. Repeat steps 8-12 two more times.
14. Put the last 1/2 cup of sauce over the noodles and sprinkle with cheese.
15. Cover with foil.
16. Bake in oven preheated to 375 for 25 minutes.
17. Remove foil and bake for another 15 minutes until cheese turns golden.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
