Serves 6 * Active Time: 45 Minutes * Total Time: 11/2 hours.
**Can be made Gluten Free if using Gluten Free Lasagna Noodles**
Roasted Cauliflower Ricotta:
1 medium-size head cauliflower (11/2 to 2 pounds), chopped into 1/2-inch pieces.
2 teaspoons olive oil
1/2 teaspoon salt
1 pound extra-firm tofu
1/4 cup nutritional yeast flakes
2 tablespoons freshly squeezed lemon juice
Several pinches of freshly ground black pepper
1 (28-ounce) can crushed tomatoes with basil
2 tablespoons chopped fresh thyme
3 cloves garlic, minced
1/2 teaspoon salt
8 ounces lasagna noodles, broken in half, cooked in salted water
11/2 cups chopped fresh spinach
1/4 cup chopped black olives
Start with your Cauliflower! Preheat the oven to 400°F. Line a large, rimmed baking sheet with parchment paper; so that the Cauliflower doesn’t stick. Place the cauliflower on the sheet and drizzle the oil over it. Spray it with nonstick cooking spray and sprinkle with 1/4 teaspoon of salt. Toss it with your hands to make sure everything is salted. Spread the cauliflower in a single layer and bake for 10 minutes, then flip it with a spatula. You don’t have to flip each and every one, so don’t get all crazy OCD about it. Bake for another 15 to 20 minutes, until lightly browned, tender, and toasty.
In the meantime, crumble the tofu into a mixing bowl. Use your hands to mash the tofu, squeezing it between your fingers, until it has the consistency of ricotta cheese. Add the nutritional yeast, lemon juice, pepper, and remaining salt. Use a fork to mix well.
When the cauliflower is done, transfer it to the mixing bowl with the tofu mixture. Use a potato masher to mash it really well, for a minute or so. If it doesn’t seem to be mashing enough with the potato masher, a few pulses in the food processor should get it nice and crumble. Set aside.
To prepare the sauce, mix all its ingredients together and set aside.
Preheat oven to 350°F. Pout a thin layer of red sauce on the bottom of an 8-inch square casserole. Line with a layer of noodles. Spread with one-third of the cauliflower ricotta. Layer with 3/4 cup of spinach leaves. Pour on about a cup of sauce.
Repeat the process one more time, creating another identical layer, starting with the noodles. For the top layer it’s just a little different: Layer with noodles, pour the sauce on first, then layer with ricotta. This layer doesn’t get any spinach. Sprinkle with a layer of olives and press it into the tofu.
Bake for 40 minutes, until the top is browned. You can serve it immediately or let it cool down for a bit first, whatever floats your boat!
Per Serving (1/6 recipe):
Calories from fat: 60
Total Fat: 6g
Saturated Fat: 1g
Trans Fat: 0g
Total Carb: 49g
Vitamin A: 35%
Vitamin C: 150%
I’ve made this with Kale instead of spinach and I really enjoyed it! I’ve also mixed in some Daiya Vegan Cheese with it as well and it was scrumptious! This recipe is so awesome you can do so many different things with. Add Mushrooms!! NOMS! Let me know what you think about the recipe and how you made it your own. This is from Appetite for Reduction by Isa Chandra Moskowitz!