Make this Clean Eating Lasagna Primavera on a day when you have more time to spend in the kitchen, as it’s a bit more involved than most. This is because most commercially available Alfredo sauces contain red tier ingredients, so that means we have to make our own! But we get to save time during assembly by using precut frozen veggies, so it’s a bit of a trade off! (But, it will be worth it! And it will make a lot of food! Cook once eat twice!)
Note: if you have an extra deep lasagna pan, use it for this dish! If you don’t have one, line a baking sheet with foil, and place
the lasagna pan on the baking sheet to bake. This will catch any drips and make clean up easier
For the Sauce
- 1 head cauliflower
- 4 cups vegetable broth
- 3 cups water
- 2 Tbsp unsalted butter
- 1 Tbsp bottled minced garlic
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 cup unsweetened almond milk
- 1/2 cup parmesan cheese grated
- 1/2 cup asiago cheese grated
For the Lasagna
- 12 each 100% whole wheat lasagna noodles uncooked
- 1 bag frozen broccoli thawed, 10 oz.
- 1 bag frozen sliced carrots thawed, 10 oz.
- 1 can Diced Tomatoes undrained, 15 oz.
- 1 bag frozen diced green bell peppers thawed, 10 oz.
- 15 oz ricotta cheese
- 4 oz parmesan cheese grated
- 1 egg
- 1 tsp salt
- 1 tsp pepper
- 16 oz mozzarella grated
- Add broth and water to large saucepan. Bring to a boil. While waiting for broth to boil, cut cauliflower into florets. Add florets to boiling broth. Cover and boil about 7 minutes or until cauliflower is tender. Transfer cauliflower to a blender jar, using a slotted spoon, and add 1 c. of the cooking liquid. Add butter/garlic mixture along with salt, pepper, and milk. Vent blender and blend until smooth and creamy. Add cheeses and blend again until cheese is melted and incorporated. Remove 1 c. sauce and reserve for another use. (PS. it freezes well!)
- Preheat oven to 350. Lightly grease a 13X9 baking dish. Mix broccoli, carrots, tomatoes, 1 can water (use the tomato can), and green peppers in a large bowl. Set aside. Mix ricotta, parmesan, egg, salt, and pepper in a small bowl. Add 2/3 c. Alfredo sauce to the bottom of the prepared baking dish. Top with 4 noodles (you may have to overlap their edges slightly). Top the noodles with 1/2 the cheese mixture. Top the cheese mixture with 3 c. of the vegetable mixture. Spoon 2/3 c. sauce over vegetables. Top with 1 c. mozzarella cheese. Add 4 more noodles, followed by the remaining cheese mixture, 3 cups vegetables, 2/3 c. sauce, and 1 c. mozzarella. Add 4 more noodles then remaining vegetables. Spoon remaining sauce over the vegetables. Top with 2 c. mozzarella cheese. Cover tightly with foil. Bake, covered, 45 minutes. Uncover and bake 15-30 min longer or until noodles are cooked and most of the liquid is absorbed. Let stand at room temperature 15 minutes before cutting.
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