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.
Vegan Homemade 
Jenna @ Healthy. Happy. Well. said
oooooh yum! Thanks for posting, this looks incredible! I’ve been wanting something semi italian.
Kristine said
um, WHAAAAAAAAAAAAAAAT?
This looks AH-MAY-ZING!
Yum!
Thanks for sharing!
xo
jessy said
i totally need to try the lasagna with roasted cauliflower ricotta, Erin – your slice ‘o lasagna looks too good not to! i must have totally missed that recipe – oooooh, and now i cannot wait to make it! we also always put red pepper flakes in our marinara, even our in our pesto. spicy yumminess, fo ‘sho! i love that you served your lasagna with beets. it’s one glorious combination, my friend!
Nichole said
I didn’t see that recipe. Sounds awesome!
Babette said
I think this is the first recipe I tried from Appetite for Reduction. It was really pretty good. I just wish it had made more portions.
veganhomemade said
True, the recipe says it serves 6, but I ate the whole pan in 4
Mihl said
There are so many fantastic recipes in the book I haven’t tried yet. The ricotta sounds very, very delicious.
tofu said
I love your images, you really take your time when cooking. Everything looks fantastic 🙂
And this recipe with cauliflower and tofu lasagna idea is awesame. I have bookmarked it.
Eve said
This is a great cookbook, and you don’t have to be vegan to appreciate it. Who wouldn’t want to eat food this good? Everything I’ve made from the book so far has been terrific. What I especially like is that it does not call for any “imitation” foods. For example, the quesadillas don’t use vegan cheeze, but rather a tasty bean dip to replace cheese, along with yummy sauteed vegetables. The blueberry bran muffins are fantastic and addictive. The section on vegetables includes simple but delicious preparations of veggies you know and love, but with a new twist. The roasted broccoli is so delicious you could eat a whole head a day. The brown rice-edamame-seaweed salad was so good, and looks so pretty. The author is a chef, after all, and she really knows how to make things taste good and look nice. I also really enjoyed just reading the text, as there is a lot of great cooking knowledge imparted here. I learned to cook short grain brown rice using the “excess water” technique, and turned out lovely, al dente brown rice in only 20 minutes. This is a keeper, for sure.
Cruciferous Calzones « Vegan Homemade said
[…] I made the Lasagna with Roasted Cauliflower Ricotta from Appetite For Reduction, I was immensely curious to see how the cauliflower ricotta would hold […]
VeganMoFo: Appetite For Reduction « Vegan Homemade said
[…] I’ve been cooking from recently. First up is Appetite For Reduction. I’ve posted about this cookbook before and have already professed my love for it; the style of cooking is how I cook […]