Veggie Lasagna with Cauliflower Alfredo Sauce

For years, one of my biggest indulgences has been vegetable lasagna drenched in creamy Alfredo sauce. But considering there are usually several handfuls of cheese tossed in there, too, I know it’s not the healthiest way to enjoy a serving of veggies.

This recipe swaps regular Alfredo sauce with a version made using cauliflower and it’s just as delicious – for only 50 calories per serving! Seriously, I could eat spoonfuls of the sauce and be content, but layer it between lasagna noodles, fresh vegetables, and cheese, and it’s even more magical.

Veggie Lasagna with Cauliflower Alfredo Sauce

Yields 10 servings | via Pinch of Yum

Ingredients

For 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
½ teaspoon pepper
½ cup milk

For Lasagna:

10-12 lasagna noodles (10 if using 9 in. square pan, 12 if using 9×12 pan)
4 cups cauliflower Alfredo sauce
5 cups veggies (I used one cup each spinach, shredded carrots, broccoli florets, chopped tomato, and mushrooms)
3 cups mixed shredded cheese (I used Mozzerella, Provolone, and Parmesan)
Salt and pepper to taste

Directions

For the Cauliflower Alfredo:

Saute the garlic and the butter in a skillet over low heat until fragrant.
In a large pot filled with water, add the cauliflower and bring to a boil for 7-10 minutes or until cauliflower is fork tender.
Using a slotted spoon, transfer the cauliflower pieces to a blender or food processor. Add 1 cup vegetable broth or water, along with the sautéed garlic and butter mixture, a dash of salt and pepper, and milk.
Blend or puree for several minutes or until very smooth.

For the Lasagna:

Preheat oven to 375ºF.
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 glass baking dish with a drizzle of olive oil or cooking spray to prevent sticking.
Layer lasagna noodles, ½ cup sauce, one fourth of the veggies, a sprinkle of salt, ½ cup cheese, and ¼ cup sauce.
Repeat layers 3 or 4 times, until you run out of noodles.
Cover the final layer with ½ cup sauce and the remaining 1 cup of cheese.
Cover with greased foil and bake for 25 minutes.
Remove the foil and continue baking uncovered for another 10-20 minutes or until the cheese is golden brown.
Cool for a few minutes.
Serve and enjoy!

This is seriously one of the simplest lasagna recipes I’ve ever tried and, by far, one of the tastiest! Jeremy isn’t a huge fan of white sauces but he loved this one. The cauliflower sauce isn’t quite as heavy as a regular Alfredo and because of that, it doesn’t leave you feeling overly full or sluggish once you finish your meal.