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Cook the Book: Lasagna with Roasted Cauliflower Ricotta and Spinach
Details
- Servings: 6
- Diet: High-Fiber
- Meal: lunch, dinner
- Dish: main course
Cuisine
- italian
Ingredients
- For the 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
- For the Red Sauce:
- One (28-ounce) can crushed tomatoes with basil
- 2 tablespoons chopped fresh thyme
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- To Assemble:
- 8 ounces lasagna noodles, broken in half, cooked in salted water
- 1 1/2 cups chopped fresh spinach
- 1/4 cup chopped black olives
Instructions
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