Vegetarian Lasagna with Healthy Alfredo Sauce

Lasagna is literally one of my favorite foods on this earth. Growing up, it was always such a big deal when my grandmother made it. It takes all day to make and was only made on special occasions. The number one thing I miss about being a Vegetarian is her lasagna. I've made a few different recipes over the years but this one is my favorite one. I wanted something that had the density of a comfort food, but without the high fat and calories. I use an Alfredo sauce for the majority of the sauce in the lasagna. I know what you're thinking, how can Alfredo sauce be healthy!? Well my friends, it can.



Prep time: 60 minutes
Cook time: 60 minutes


Healthy Alfredo Sauce
-1 head of cauliflower, chopped (the bigger the better in this case)
-3 cloves of garlic, minced
-1 small onion, chopped
-6 cups of vegetable broth
-Pinch of salt
-Pinch of pepper
-Pinch of nutmeg
-2 tablespoons of olive oil, separated
-1/4 cup coconut milk, or Greek yogurt will work as well


Bring vegetable broth to boil in pot and add chopped cauliflower, cook for 15 minutes or until cauliflower is soft. .

Bring a tablespoon of the olive oil ti heat in a skillet, add onion and garlic and saute for 4-5 minutes, until onion and garlic are fragrant.

Transfer the cauliflower to a blender with about 2 cups of the broth. It's best to do this in smaller batches as putting that much hot liquid in a blender can create a huge mess.

Add the sauteed onion and garlic, salt, pepper and nutmeg to the mixture. Blend again and stream in the remaining olive oil. You can add more vegetable broth if the mixture is too thick for your liking, I added about a cup more.

Lastly, add coconut milk or Greek yogurt and blend again.

It tastes amazing and is virtually fat free! Love it!

Set aside until assembling the lasagna.



Vegetarian Lasagna

Serves 12

-12 cooked lasagna noodles
-1 container of fat free Ricotta cheese
-1 egg
-1 head of broccoli
-2 boxes frozen chopped spinach, drained

-1 pinch of salt
-1 pinch of pepper
-1 tablespoon oregano

-1 cup grated Parmesan or Romano cheese (or a mix of both!)
-4-8 oz. fresh mozzarella (I used this only on the very top of my lasagna, if you want to use more throughout, that is totally up to you!)
-1 jar spaghetti sauce to mix with Alfredo sauce (optional, but it does taste great and is nice if you like a saucier lasagna like I do)


Preheat oven to 350

In a large bowl, mix Ricotta cheese with egg and add in the drained, chopped spinach and set aside

Blanch broccoli in a pot of boiling, salted water for 2 minutes. Drain and run under cool water. After it is at a workable temperature, squeeze excess water from broccoli and finely chop it into small pieces, mix with Parmesan, oregano, salt and pepper and set aside.



Layer 3 times:
Alfredo sauce
Noodles (4 on each layer)
Ricotta/ Spinach mixture
Chopped Broccoli & Parmesan

Last layer add the fresh mozzerella

Cover with foil

Bake for 60 minutes

Let stand and cool for 15 minutes before serving

ENJOY! :)



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