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Protein-Packed Cauliflower Alfredo Lasagna with Spinach and Mushrooms
Indulge in this healthy cauliflower alfredo lasagna, packed with protein and veggies. A creamy, guilt-free makeover of a comfort food classic.
Lasagna, a beloved comfort food, often comes loaded with heavy cheese and carb-laden pasta that can leave you feeling sluggish. Our Protein-Packed Cauliflower Alfredo Lasagna offers a lighter, nutritious twist on this classic, ensuring you savor every bite without the guilt. This recipe swaps traditional pasta with protein-rich lentil sheets and replaces the calorie-heavy bechamel with a creamy cauliflower alfredo sauce.
This dish is not only satisfying but also brimming with nutrients. The cauliflower sauce is rich in vitamin C and fiber, while the addition of mushrooms and spinach provides a boost of antioxidants and iron. Lentil pasta adds an extra punch of protein, making this lasagna a balanced meal that supports muscle growth and keeps you full longer.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
45 mins
Total Time
65 mins
Servings
6
Calories
480 kcal
per serving
Cuisine
Italian
Indulge in this healthy cauliflower alfredo lasagna, packed with protein and veggies. A creamy, guilt-free makeover of a comfort food classic.
Ingredients
- • cauliflower florets: 4 cups
- • garlic cloves: 3, minced
- • unsweetened almond milk: 1 1/2 cups
- • nutritional yeast: 1/4 cup
- • lemon juice: 2 tablespoons
- • olive oil: 2 tablespoons
- • salt: 1 teaspoon
- • black pepper: 1/2 teaspoon
- • nutmeg: 1/4 teaspoon
- • baby spinach: 4 cups
- • cremini mushrooms: 2 cups, sliced
- • red onion: 1, diced
- • lentil lasagna sheets: 9
- • ricotta cheese: 1 cup
- • shredded mozzarella cheese: 1 cup
- • fresh basil: 1/4 cup, chopped
Instructions
- 1 Preheat your oven to 375°F (190°C) to prepare for baking the lasagna.
- 2 Steam the cauliflower florets until tender, about 8-10 minutes. Transfer them to a blender with garlic, almond milk, nutritional yeast, lemon juice, olive oil, salt, pepper, and nutmeg. Blend until smooth and creamy.
- 3 In a large skillet, lightly sauté the red onion in a drizzle of olive oil over medium heat for about 3 minutes. Add the mushrooms and cook until they're soft and golden, about 5 minutes. Stir in the spinach and cook until it wilts, about 2 minutes.
- 4 In a baking dish, spread a thin layer of cauliflower alfredo sauce. Layer with lentil lasagna sheets, followed by more sauce, a layer of the spinach-mushroom mixture, and dollops of ricotta. Repeat the layers, finishing with a layer of sauce and a sprinkle of mozzarella cheese on top.
- 5 Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and golden.
- 6 Let the lasagna cool for a few minutes before slicing. Garnish with fresh basil before serving.
Serving Suggestions
- • Pair this lasagna with a crisp side salad loaded with arugula, cherry tomatoes, and thinly sliced cucumbers dressed in a light balsamic vinaigrette. To complement the meal, enjoy a refreshing glass of sparkling water with a twist of lemon. For a comforting experience, serve the lasagna with a bowl of homemade minestrone soup, which provides additional warmth and nutrients, making it a perfect dish for a cozy dinner night.
Storage Tips
To store leftovers, allow the lasagna to cool completely, then cover the baking dish tightly with foil or transfer slices to an airtight container. Refrigerate for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 2 months. Reheat in the oven at 350°F (175°C) until heated through, adding a splash of almond milk if needed to retain moisture.
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