When I first saw the idea for an alfredo lasagna, I knew that it was something I must try. I mean, who doesn’t love lasagna? And with alfredo sauce? Sounds amazing!
I came across this delicious looking Veggies Alfredo Lasagna from Pinch of Yum and decided it would be the one I would try. The Alfredo sauce isn’t made of cups of whipping cream, butter and parmesan cheese, but instead the main ingredient is cauliflower. Cauliflower?! With the creamy cheesy garlicy taste of this “alfredo” sauce you would never guess it – but its true! Granted this sauce takes slightly longer because you have to cook the cauliflower first, but its not too long, and the results are totally worth it. And if you think of how much fat you are saving from a recipe like our Chicken and Spinach Alfredo Pizza? No butter, no whipping cream, and 1/4 cup less parmesan cheese? Double worth it.
I decided to make this recipe full on vegetarian, with lots of delicious vegetables. And to help keep it vegetarian I used the delicious Superior Touch Better Thank Bouillon Vegetable Base. This vegetable base is made from real vegetables, it combines onions, celery, carrots, tomato and more and is the perfect base for any delicious vegetable broth. (Nate and I also used it a few times when we were eating vegetarian for a few days back in November. I have loved all of the Better Thank Bouillon bases that I have tried because they give the best flavor to everything I am making whether its a soup (like this baked potato soup or black bean soup), to season and cook quinoa, or for something like this lasagna.
**I was provided with two jars of Superior Touch Better than Bouillon to try as part of my participation in the April Showers Bring May Flour Giveaway. All opinions are my own.
Vegetarian Alfredo Lasagna
For the “Alfredo” Sauce:
5 cups chopped cauliflower
6 cups water
2 TBS vegetable better than bouillon
2 TBS minced garlic
1 TBS butter
1 tsp salt
1/2 tsp pepper
1/2 cup parmesan cheese
1/2 cup milk
For the Lasagna:
1 cup carrots, chopped
1 cup broccoli, chopped
1 1/2 cups raw spinach, chopped
1 cup onion, chopped
1 cup diced tomatoes (if you use canned, drain the excess liquid)
1 cup zucchini chopped
16 ready for the oven lasagna noodles
2 1/2 cups mozzarella cheese, shredded
1 cup parmesan cheese
salt to taste
1. Bring water to boil and mix in vegetable bouillon.
2. Add cauliflower and allow to boil for about 6 minutes until cauliflower is fork tender.
3. When cauliflower is done, put it and 1 cup of vegetable broth into a blender. Pulse until smooth.
4. While cauliflower is cooking saute garlic with butter until it turns golden brown.
5. Pour cauliflower puree into the pan with sauteed garlic and add salt, pepper, parmesan and milk. Mix together.
6. Combine all your vegetables in a bowl and stir together.
7. Pour about 1/2 cup or cauliflower alfredo sauce into the bottom of a 9×13 pan and spread evenly.
8. Place 4 lasagna noodles over the sauce.
9. Spread 1/2 cup of sauce over the noodles.
10. Sprinkle 1/3 of the vegetables over the sauce.
11. Sprinkle vegetables with a little salt.
12. Mix together the parmesan and mozzarella cheese and sprinkle 1/4 of the cheese over the vegetables.
13. Repeat steps 8-12 two more times.
14. Put the last 1/2 cup of sauce over the noodles and sprinkle with cheese.
15. Cover with foil.
16. Bake in oven preheated to 375 for 25 minutes.
17. Remove foil and bake for another 15 minutes until cheese turns golden.
Enjoy! This recipe is a little time consuming, but its not very difficult and its delicious! Plus with the cauliflower sauce you cut out a lot of the fat and calories from a normal alfredo sauce.