For those of you that enjoyed my cauliflower sauce recipe, I thought I'd show you another option for how to use it other than just pouring it over a pound of fettuccine and stuffing your face with every last bit of it. Not that I think there's anything remotely wrong with that idea. And I may have done that with my first batch of sauce but now, I've gotten hold of myself. Also, I'm out of fettuccine.
6 Lasagna noodles (I used the no-boil, oven ready style)
3 Packages (10 oz. each) frozen spinach, thawed and wrung dry
3 Cups cauliflower sauce *
1 Cup part skim ricotta cheese
1 Cup low fat milk
1 Cup part skim mozzarella cheese, shredded
1 Cup Parmesan cheese, grated
Salt & pepper to taste
Ladle approximately a 1/2 cup of cauliflower sauce in the bottom of a baking dish (I used a 9" x 9" pan) and place two lasagna noodles on top. Ladle an additional 1/2 cup of sauce on top of the noodles and spoon about a third of the spinach mixture over the sauce. Sprinkle on about a third of the mozzarella cheese.
* Click here to find the cauliflower sauce recipe.