Cauliflower noodle spinach lasagna
Experience the wholesome goodness of Cauliflower Noodle Spinach Lasagna, a delightful and nutritious twist on a classic. Made with fresh cauliflower noodles, tender spinach, creamy ricotta, and melty mozzarella cheese, this lasagna is seasoned to perfection with thyme, garlic, and nutmeg. Layered with rich pasta sauce, it's a comforting and healthy meal that brings out bold flavors in every bite. Ideal for vegetarians and those seeking a low-carb alternative.
- 20 Mar 2024
- Cook time 70 min
- Prep time 20 min
- 8 Servings
- 12 Ingredients
Cauliflower Noodle Spinach Lasagna is a delightful, low-carb alternative to traditional lasagna. Packed with wholesome ingredients like cauliflower, spinach, and ricotta cheese, this dish prioritizes both flavor and nutrition. It's perfect for those seeking comfort food that's also healthy.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- Grease a 9x13 inch (23x33 cm) baking dish lightly with cooking spray or butter.
- Add the cauliflower florets to a food processor and pulse until finely riced.
- Place the riced cauliflower in a microwave-safe bowl, cover, and microwave for about 5 minutes until tender.
- Allow the cauliflower to cool slightly, then transfer it to a clean kitchen towel. Squeeze out as much moisture as possible.
- In a bowl, mix the cauliflower with the eggs, salt, and black pepper until well combined. Spread the mixture evenly on a parchment-lined baking sheet and bake for 15 minutes, or until set and slightly golden. Allow to cool.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
- Add fresh thyme leaves and stir for an additional 30 seconds.
- Add the spinach and cook until wilted, about 2-3 minutes. Remove the mixture from heat and let it cool slightly.
- In a large bowl, mix the ricotta cheese with the ground nutmeg, then add the cooled spinach mixture and stir until well blended.
- Spread 1 cup of the pasta sauce at the bottom of the greased baking dish.
- Layer with half of the cauliflower "noodles."
- Spread half of the spinach-ricotta mixture over the cauliflower noodles.
- Pour another layer of pasta sauce (about 2 cups) over the spinach-ricotta mixture.
- Repeat the layers: the remaining cauliflower noodles, the rest of the spinach-ricotta mixture, and topped with the remaining pasta sauce.
- Sprinkle the shredded mozzarella cheese evenly over the top layer.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 20 minutes, or until the cheese is melted and bubbly, and the lasagna is heated through.
- Allow the lasagna to sit for about 10 minutes before cutting into servings.
- Serve warm and enjoy!
Tips:
- Ensure the cauliflower is well pulsed to create a fine, rice-like texture for even cooking.
- Squeeze out any excess moisture from the spinach after it has wilted to avoid a watery lasagna.
- If you're short on time, you can use pre-made cauliflower rice available in most grocery stores.
- Feel free to add other herbs or spices to the ricotta mixture for additional flavor, such as basil or oregano.
- Let the lasagna rest for about 10-15 minutes after baking before slicing to help it set and make serving easier.
Once baked to golden perfection, your Cauliflower Noodle Spinach Lasagna will be a savory, cheesy masterpiece. This lasagna is not only delicious but also an excellent way to incorporate more vegetables into your diet without sacrificing taste. Serve it with a simple side salad for a complete, balanced meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 330 grams |
| Energy | |
| Calories 300kcal | 12% |
| Protein | |
| Protein 20g | 13% |
| Carbohydrates | |
| Carbohydrates 20g | 6% |
| Fiber 4.20g | 11% |
| Sugar 10g | 10% |
| Fat | |
| Fat 16g | 19% |
| Saturated 8g | 26% |
| Cholesterol 140mg | - |
| Vitamins | |
| Vitamin A 280ug | 31% |
| Choline 150mg | 26% |
| Vitamin B1 0.11mg | 10% |
| Vitamin B2 0.45mg | 34% |
| Vitamin B3 7mg | 41% |
| Vitamin B6 0.46mg | 27% |
| Vitamin B9 100ug | 25% |
| Vitamin B12 0.61ug | 26% |
| Vitamin C 33mg | 37% |
| Vitamin E 4.56mg | 30% |
| Vitamin K 130ug | 111% |
| Minerals | |
| Calcium, Ca 390mg | 30% |
| Copper, Cu 0.19mg | 0% |
| Iron, Fe 2.39mg | 22% |
| Magnesium, Mg 70mg | 17% |
| Phosphorus, P 340mg | 28% |
| Potassium, K 870mg | 26% |
| Selenium, Se 24ug | 42% |
| Sodium, Na 930mg | 62% |
| Zinc, Zn 2.27mg | 21% |
| Water | |
| Water 270g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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