Serves 9
50 min
Veggie Alfredo Lasagna
Recipe GLPR5204c8e33c0279
A creamy, vegetable-packed lasagna featuring a smooth cauliflower Alfredo sauce layered with fresh greens, carrots, tomatoes, and melted cheese. This comforting dish combines the richness of a classic Alfredo with nutritious vegetables for a satisfying main course.
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Ingredients
1 tablespoon butter
5 large garlic cloves, minced
6 cups vegetable broth or water, divided
5 cups fresh cauliflower florets
½ cup milk
1 teaspoon salt, plus more to taste
½ teaspoon black pepper, plus more to taste
10 lasagna noodles
5 cups mixed fresh vegetables (chopped greens, grated carrots, fresh and canned tomatoes)
3 cups shredded cheese (mozzarella, provolone, and parmesan blend)
½ cup additional shredded cheese for topping
Parmesan cheese to taste
Olive oil for greasing
Directions
In a large nonstick skillet, melt the butter over low heat. Add the minced garlic and sauté until soft and fragrant, about 2-3 minutes.
In a separate pot, bring 6 cups of vegetable broth or water to a boil. Add the cauliflower florets and simmer for 7-10 minutes until very tender and fork-tender. Do not drain; reserve the cooking liquid.
Using a slotted spoon, transfer the cooked cauliflower to a blender or food processor. Add the sautéed garlic and butter, 1 cup of the reserved cooking liquid, milk, salt, and pepper. Blend until completely smooth and creamy, about 2-3 minutes. Adjust seasoning with additional salt, pepper, or milk as desired.
Preheat oven to 375°F (190°C). Boil the lasagna noodles according to package directions until just beginning to soften but still slightly firm. Drain and lay flat on parchment paper to prevent sticking.
Lightly oil a 9-inch square glass baking dish with olive oil. Spread a thin layer of cauliflower Alfredo sauce on the bottom of the dish.
Begin layering: place 2-3 lasagna noodles to cover the bottom, then ½ cup sauce, one-fourth of the mixed vegetables, a pinch of salt, ½ cup of shredded cheese, and another ¼ cup sauce. Repeat this layering process 3 more times.
Top the final layer with remaining lasagna noodles, then cover with ½ cup Alfredo sauce and the remaining 1 cup of shredded cheese. Sprinkle additional parmesan cheese to taste.
Cover the baking dish tightly with greased foil and bake for 25 minutes until liquid bubbles around the edges and the lasagna is heated through.
Remove foil and bake uncovered for an additional 10-20 minutes until the cheese topping is golden brown and bubbling. Allow the lasagna to cool for 5 minutes before cutting and serving.
