Lasagna with roasted cauliflower ricotta and spinach from Appetite for Reduction: 125 Fast & Filling Low-Fat Vegan Recipes (page 179) by Isa Chandra Moskowitz

  • thyme
  • lemons
  • Show all ingredients...
  • Serves : 6

  • EYB Comments

    See recipe for variations. Can substitute whole wheat lasagne pasta for lasagne pasta.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations. Can substitute whole wheat lasagne pasta for lasagne pasta.

  • Churchim808 on October 04, 2024

    I've made this many, many times. It can be time consuming but if I'm meal prepping, it's well worth the effort because it will feed me all week and taste just as good on the last day as it did on the first. Don't steam the cauliflower! Why would you do that? Roasting adds flavor and color and requires very little work.

  • breakthroughc on January 02, 2022

    Amazing vegan lasagna. I used a food processor to crumble the cauliflower and a jar or marinara sauce to simply things. I also add a pound of sautéed mushrooms. Rave reviews from everyone and will definitely make again.

  • Hannaha100 on April 11, 2020

    We loved it (adults). Kids ate everything but the spinach. Will definitely repeat. Lighter than a normal lasagne, I would recommend adding a side.

  • louie734 on April 08, 2020

    WAS DELICIOUS. Didn't boil noodles (or use no-boils); instead used Smitten Kitchen technique of soaking in hot water till pliable. Roasted cauliflower ahead, added some roasted veg to bulk up the spinach, and used a 12-oz package of tofu instead of a 16-oz. Prepped early in the day, covered with foil, baked from fridge in the eve, 40 minutes foil-covered, 20 minutes off. Worked perfectly and was gobbled up as silently as the ‘real thing’. I can’t think of a thing I’d change. Noodles were al dente, slices cut nicely and held their shape, and the ricotta top was textured with little bits of crustiness. So, so good. Another shortcut worth trying: I’d bet cauli could be steamed instead of roasted.

  • mlbatt on February 27, 2020

    Lots of work and equipment to clean but a tasty result. I used the food processor to mix the tofu ricotta... substituted sliced eggplant (baked in the oven) for the spinach, and fat free sugar free marinara for the tomatoes. Found whole wheat lasagna. Very good and will make again, although not very often as it took some time to put together.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.