Serves 6 to 8
For the cauliflower cheese sauce
- 1 small head cauliflower, cut into florets
- 1 cup vegetable stock
- ¼ cup milk
- ½ cup grated Parmesan
- 4 oz mascarpone cheese
- Salt and pepper, to taste
For the spinach filling
- 2 10-oz boxes frozen spinach, thawed and squeezed dry
- ¼ cup sliced green onion (about 2)
- 8 oz cottage cheese
- 1 egg, lightly beaten
- ½ tsp garlic powder
- 1∕ 8 tsp black pepper
- 8 oven-ready (no-boil) lasagna noodles
- 2 cups shredded mozzarella cheese
- ¼ cup Parmesan
1. Combine cauliflower and vegetable stock in a large pot and bring to a boil. Cover and steam until cauliflower is very tender, about 10 minutes.
2. Transfer cauliflower and stock to a blender. Add milk and puree until smooth. Add Parmesan and mascarpone and pulse to combine. Season with salt and pepper to taste.
3. In a large bowl, combine spinach, green onion, cottage cheese, egg, garlic powder, and pepper; stir until well mixed.
4. Spread 1 cup of cauliflower cheese sauce in the bottom of an 8" square baking dish. Arrange two noodles over sauce. Spread a third of the spinach mixture over noodles, then top with ½ cup of the shredded mozzarella. Spread ½ cup of the cauliflower sauce over the top with the back of a spoon. Repeat the layers two more times. Top with remaining noodles and cover with another ½ cup cauliflower sauce. Sprinkle with the remaining ½ cup mozzarella and ¼ cup Parmesan.
5. Cover with foil and bake at 350˚F for 30 minutes, then uncover and cook 20 more minutes. Broil until the top is golden brown, about 5 minutes.
Wrap the uncooked lasagna tightly in foil and freeze. To cook from frozen, cover with foil and bake at 350˚F for 1 hour, then uncover and cook 20 more minutes. Broil until the top is golden brown, about 5 minutes.
4 MORE FREEZABLE FAMILY DINNERS
Photo Credit: Ryan Liebe