Lasagna Floret


Watch Phnewfula construct lasagna with layers of cauliflower and broccoli florets. Tell your kids there are miniature bushes and trees baked between the cheese and noodles and watch them scarf it down! This recipe comes to us from Phnewfula of Turtle Pie’s Drool Session.

Serves 12

  • 2 tablespoons olive oil
  • 1 head cauliflower, chopped
  • 1 onion, chopped
  • 3 large carrots, chopped
  • 1 pound of broccoli (head only), chopped
  • 8 ounces mushrooms, chopped
  • ¼ cup water
  • 16 ounce container ricotta cheese
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1 teaspoon garlic, minced
  • 3 teaspoons salt
  • 1 teaspoon black pepper
  • 1 shake red pepper flakes
  • 1 pound “no boil’ lasagna noodles*
  • 8 ounces fresh mozzarella, cut into ½ inch thick slices
  • 1 24 ounce jar spaghetti sauce
  • 4 ounces white and yellow cheddar cheese, shredded

*Found in the pasta section of most grocery stores. Feel free to substitute traditional dried lasagna noodles, as long as they are cooked according to package instructions before assembling the lasagna.

Preheat oven to 375. Lightly grease a lasagna pan.

Preheat a large skillet or pan over medium heat. Add 2 tablespoons of olive oil to the pan. When the oil is heated, add the chopped cauliflower, onions, carrots and broccoli and cook for about 7 minutes, or until vegetables start to soften.

Add the mushrooms and ¼ cup water. Cover and cook for 5 minutes more, or until vegetables have just become tender.

While vegetables are cooking, mix ricotta, oregano, rosemary, basil, parsley, garlic, pepper and 1 ½ teaspoon of the salt together and set aside.

When vegetables are just tender, remove the pan from heat and season with the remaining 1 ½ teaspoon salt and a firm shake of the red pepper flakes.

In the prepared lasagna pan place one layer of no-boil noodles, followed by a layer of mozzarella cheese, then vegetables, then the ricotta-herb mixture, then the spaghetti sauce.

Repeat the layering process for about 2 or 3 more layers until you are out of ingredients. Top the lasagna with the shredded cheddar. Cover lasagna with foil.

Bake covered for 30 minutes. Remove lasagna from oven, uncover, and bake for another 7-10 minutes, or until cheese browns.

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Nutrition Information

Lasagna Floret

Servings per Recipe: 12

Amount per Serving

Calories:  388

Calories from Fat:  131

Total Fat:  14.6g

Saturated Fat:  6.8g

Cholesterol:  36mg

Sodium:  1122mg

Potassium:  753mg

Carbohydrates:  45.6g

Dietary Fiber:  4.6g

Protein:  20g

Sugars:  9.7g

View Our Nutritional Guidelines

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