Click here to visit the new home of KitchenDaily!

Hot on KitchenDaily:

 

Cauliflower Puree and Spinach Lasagna
0
0
0
0
0
  • total
  • prep

Provided By:
Ian Knauer

  • Would you say this recipe is...
    + VOTE NOW

    • Leftover cauliflower puree stands in for bechamel sauce in this lasagne and -- surprise -- it might just taste better than the original.

    Ingredients

    Serves:

      • 2 tablespoons extra virgin olive oil
      • 10 ounces fresh baby spinach
      • 4 cups leftover cauliflower puree (see below)
      • 1 cup whole milk
      • 1 tablespoon dried oregano
      • 1/4 teaspoon dried red pepper flakes
      • 1/4 teaspoon salt
      • 1/4 teaspoon black pepper
      • 1 (9 ounce) box no-boil lasagna noodles
      • 8 ounces grated Monterey Jack cheese
      • 1/2 cup grated Parmigiano-Reggiano cheese

    Directions

    Heat the oil in a medium skillet over medium high heat until it shimmers. Add the spinach and saute, turning with tongs, until spinach is wilted and all the liquid has evaporated, about 6 minutes. Reserve spinach.

    Stir together cauliflower puree, milk, oregano, red pepper flakes, salt, and pepper. Spread about 1/2 cup puree over bottom of a 2-quart baking dish, then place 1 layer of noodles over puree, leaving some space between noodles. Repeat layering puree and noodles in same manner, finishing with a layer of puree. Spread spinach evenly over lasagna, then sprinkle evenly with cheeses. Bake, uncovered, until lasagna is bubbling and browned on top, about 45 minutes.

    What do you think?

    Add a Comment

    Sign in »
    *0 / 3000 Character Maximum

    6 Comments

    Filter by:
    huff282

    At what temperature do you cook this lasagna?

    July 23 2011 at 4:21 PM Report abuse rate up rate down Reply
    mattliss

    looks and swounds good..will try next week

    June 10 2011 at 9:32 PM Report abuse rate up rate down Reply
    Cosmo

    Just my 2 cents. Anybody that would use bechamel sauce in lasgana should be shot, hung, then shot again. That would make all my Italian relatives turn over in their graves. TY

    December 09 2010 at 2:00 PM Report abuse rate up rate down Reply
    1 reply to Cosmo's comment
    mattliss

    lokl..italian here too...no rigota or mozzerella

    June 10 2011 at 9:34 PM Report abuse rate up rate down Reply
    dorpstraat

    Where are the directions for the cauliflower puree? I don't see them/

    December 01 2010 at 10:42 AM Report abuse rate up rate down Reply
    1 reply to dorpstraat's comment
    Cosmo

    Well, it does say "leftover puree", so I'm assuming it's in a previous recipe, but to puree you just throw the cooked cauliflower in the blender and puree. GL

    December 09 2010 at 2:03 PM Report abuse rate up rate down Reply

    Also on AOL >>>