Wednesday, March 5, 2014
Veggie Alfredo Lasagna
Well when you make this lasagna it will leave you speechless and wanting more. This is a great vegetarian lasagna. The key and what makes this so delicious is the cauliflower alfredo sauce. I bet your thinking what is cauliflower alfredo sauce. Well it will be one of the best darn, healthiest thing you ever ate. This sauce is so versatile, it can be used to make fettuccine alfredo, sauce for a white pizza, the possibilities are endless with the sauce. Use it all up, you are no going to want to waste it. Then the addition of the veggies. So darn good. So basically, the star of this dish is the sauce. Make this dish you will fall in love..Enjoy!!!!
Ingredients For The Cauliflower Alfredo Sauce:
5 large cloves garlic, minced
1 Tablespoon butter
5 cups cauliflower florets
6-7 cups vegetable broth or water
1 teaspoon salt, or more depending on taste
1/2 teaspoon pepper, or more depending on taste
1/2 cup milk
Parmesan Cheese to taste
For The Lasagna:
10 lasagna noodles
4 cups cauliflower alfredo sauce
5 cups veggies, ( chopped fresh greens, shredded carrots, fresh and canned tomatoes ( cut up a fresh tomato and use 1 can diced tomatoes make sure to drain the liquid, you can also use zucchini, squash, what ever you like)
3 cups mixed shredded cheese, mozzarella, provolone, parmesan, what ever amount of each.
salt and pepper to taste
1. In a large sauté pan, add the butter then garlic in low-medium heat until soft and fragrant
2. Cut the cauliflower into florets and place in the 6-7 cups water or the vegetable broth, cook for 10 minutes or until fork tender. Do not drain. Using a slotted spoon, transfer the cauliflower into a food processor or blender, add the 1 cup of cooking liquid, sautéed garlic/butter mixture, salt and pepper, then blend or puree for several minutes until very smooth. If more liquid needed you can add by 1/4 intervals. You want it thickened, not to thick but not thin. Set aside
For The Lasagna:
1. Preheat oven to 375 degrees. Boil lasagna noodles according to package instructions, reduce cooking time 2 minutes, you do not want to overcook noodles. Rinse under cool water, place noodles on a cookie sheet.
2. Using a 9 inch square baking dish, cover the bottom with the sauce, with a drizzle of olive oil to prevent sticking. Layer lasagna noodles, 1/2 cup sauce, one fourth of the veggies, a sprinkle of salt and pepper, 1/2 cup of the cheese, and again 1/4 cup sauce, ( put sauce twice on each layer, once under veggies and once on top) . Repeat layers 4 times, ending with noodles. Cover the top noodle layer with 1/2 cup sauce and 1 cup cheese. Cover the top with greased foil, and bake 25 minutes, remove foil and bake another 10-20 minutes until cheese is a nice golden brown, or to your liking. Cool for 10 minutes before serving.