Lasagna With Spicy Roasted Cauliflower
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1½pounds cauliflower (¾ of a medium head)
- 2tablespoons extra virgin olive oil
- Salt and freshly ground pepper
- ¼ to ½teaspoon red pepper flakes
- 3cups marinara sauce, preferably homemade from fresh or canned tomatoes
- 7 to 8ounces no-boil lasagna
- 8ounces ricotta cheese
- 2tablespoons water, vegetable stock or chicken stock
- Pinch of cinnamon
- 4ounces (1 cup) freshly grated Parmesan
Nutritional analysis per serving (6 servings)
352 calories; 14 grams fat; 6 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 40 grams carbohydrates; 6 grams dietary fiber; 6 grams sugars; 17 grams protein; 781 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Preheat the oven to 450 degrees. Line a baking sheet with parchment paper. Cut away the bottom of the cauliflower stem and trim off the leaves. Cut the cauliflower into slices ⅓ inch thick, letting the florets on the edges fall off. Toss all of it, including the bits that have fallen away, with the olive oil, salt and pepper. Place on the baking sheet in an even layer. Roast for about 15 minutes, stirring and flipping over the big slices after 8 minutes, until the slices are tender when pierced with a paring knife and the small florets are nicely browned. Remove from the oven, toss with the red pepper flakes and set aside. Turn the oven down to 350 degrees.
- Step 2
Blend the ricotta cheese, water or stock, cinnamon, salt and pepper. Set aside.
- Step 3
Oil a rectangular baking dish and spread a spoonful of tomato sauce over the bottom. Top with a layer of lasagna noodles. Spoon a thin layer of the ricotta mixture over the noodles. Top with a layer of cauliflower, then a layer of tomato sauce and a layer of Parmesan. Repeat the layers, ending with a layer of lasagna noodles topped with tomato sauce and Parmesan.
- Step 4
Cover the baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Uncover and, if you wish, bake another 10 minutes, until the top begins to brown. Remove from the heat and allow to sit for 5 minutes before serving.
- Advance preparation: You can assemble this up to a day ahead and refrigerate, or freeze for a month. The lasagna can be baked several hours ahead and reheated in a medium oven.
Private Notes
Comments
This is a solid dish and good variation on lasagna, but I recommend doubling the ingredients. The first time I made this I only had enough to make one full layer of noodles and cauliflower which led to a very thin lasagna. Doubling gives you enough to make enough layers to fill a regular-sized 9 x 13, or even slightly larger, baking dish.
9x12 pan. Trick… Place pre-cooked lasagna noodles in WARM water for a few min prior to assembling. Use nutmeg versus cinnamon. Use 1 head of cauliflower or even 1 1/2 -- nice to have veg layer on top. You will need more sauce and 10 oz of ricotta with 1 large egg and a little water and fresh oregano. I assembled the night before. Baked 40minutes covered a few hours before guests arrived. Before serving Heat 10 min covered then add cheese and cauliflower to top and place under broiler.
Loved this, but found it improved with a bit more sauce than called for as to not dry out the noodles.
Doubled and added spinach to the ricotta as suggested in notes and it was a huge hit for vegetarians and meat eaters.
Instead of ricotta, bechamel works beautifully to help soften pasta & can be prepared while roasting cauliflower, especially since it complements this vegetable in so many dishes and is traditional in lasagne. Make Marcella Hazan's simple tomato sauce w only 2 T of butter (really enough); don't trash the onion--just chop it up. Agree that this suits smaller casserole w ca. 6 oz. WW noodles. Nice change from the more labor-intensive masterpiece that is Melissa Clark's Cauliflower Parmesan.
This was absolutely better than I expected. Thanks for the nutmeg recommendation. Additionally, it’s best to prep 1.5 amount of sauce and ricotta than the recipe calls for. Absolutely delicious. The cauliflower blew me (a meat-eater) away.
Advertisement