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Cauliflower Lasagna

A comforting baked lasagna that layers cooked whole wheat noodles with cauliflower, mushrooms and a creamy Parmesan sauce.
Prep Time10 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 40 minutes
Servings: 8 people

Ingredients

  • 12 ounces whole wheat lasagna noodles cooked to package directions
  • 1 head cauliflower raw, chopped or broken into florets
  • 1/4 pound white mushrooms sliced
  • 4 cups low-fat milk
  • 1/4 cup whole wheat flour white whole wheat flour suggested
  • 1 white onion large, chopped
  • 1 tablespoon onion powder
  • 2 tablespoons olive oil divided
  • 1 1/4 cups Parmesan cheese freshly grated, divided (1 cup for sauce, 1/4 cup for topping)

Instructions

  • Preheat the oven to 350°F (175°C). Prepare a 9x13-inch baking dish by lightly oiling it.
  • Cook the whole wheat lasagna noodles according to package directions. Drain and then refill the pot with cold water to keep the noodles from sticking; set aside.
  • While the pasta cooks, chop the cauliflower into florets and slice the mushrooms; set aside.
  • Heat 1 tablespoon olive oil in a saucepan or skillet over medium-low heat. Add the chopped onion and sauté until softened and translucent, about 5–7 minutes.
  • Push the onion to one side, add the second tablespoon of olive oil, then whisk in the whole wheat flour until combined and slightly cooked, about 1 minute.
  • Gradually whisk in the low-fat milk a little at a time, keeping the mixture smooth and scraping any flour lumps from the pan. Continue whisking until the sauce thickens.
  • Stir in the onion powder and 1 cup of the grated Parmesan. Remove the sauce from the heat once thick and smooth.
  • In the prepared baking dish, arrange a first layer of noodles. Add a layer of cauliflower florets, then a layer of sliced mushrooms, and spoon over some of the Parmesan sauce. Repeat layers until ingredients are used, finishing with a final noodle layer.
  • Sprinkle the remaining 1/4 cup Parmesan over the top, cover lightly with foil, and bake at 350°F (175°C) for about 1 to 1½ hours, or until the cauliflower is tender and cooked through.
  • Remove from the oven and allow the lasagna to cool for several minutes before serving, as it retains heat.

Equipment

  • 9x13 inch Baking Dish
  • Large Pot
  • Saucepan or skillet
  • Whisk
  • Cutting board and knife
  • Colander

Notes

  • This is tasty with a little marinara sauce if you prefer a red-sauce flavor.
  • Let the lasagna rest before cutting because it holds heat.