Cauliflower Ricotta, indeed. This is Lasagna with Roasted Cauliflower Ricotta from Appetite For Reduction. To make the ricotta, you roast cauliflower then combine it with tofu, nutritional yeast and some other tasty stuff. Genius! I pulsed my ricotta in the food processor instead of mashing it like the recipe said to do, and it turned out thicker and a little more difficult to spread, but it was no biggie. I roasted the cauliflower the night before to speed up the prep work and get lasagna in my belly more quickly.
I substituted beet greens for the spinach, since I was having beets on the side. I also added a pinch of red pepper flakes to the sauce, because I can’t seem to make red sauce without them.
I really enjoyed this lasagna for the flavor and comfort factor, and even more so because it was much lighter in comparison to most lasagnas. If you eat the cauliflower ricotta on its own you can kind of taste the cauliflower, but in cahoots with the whole dish you would never know the secret ingredient.
Reminder – there’s still time to enter the giveaway for a signed copy of Appetite For Reduction by going to this post and leaving a comment with a healthy cooking tip. The contest closes at midnight PST Wednesday 3/9.