comment icon 190 more comments This creamy comfort food veggie Alfredo lasagna is heaven to me. And I will elaborate on that, I promise, but I can’t move on without talking about what makes this whole thing work: the garlic-butter-Parmesan-flavored, 50-calories-per-serving sauce. Made with love from cauliflower. You’re like, yeahhhh, you told me about that already. Yes I did. And I’m back for more. This sauce controls me. I make it, like, a lot, and I’m contstantly dreaming up new combinations that mostly involve carbs and cheese. And of course vegetables, because this sauce is made from veggies! That’s what I love about you, sneaky cauliflower. A few readers commented on the creamy cauliflower sauce post that they had used it to make lasagna, and I just about fell off my chair with happiness. Soooo I stole your genius idea and made lasagna. I owe this one to you. Just for a little walk down memory lane, here’s where we’ve seen this veggie sauce make reappearances: Creamy Cauliflower Garlic Rice Healthy Chicken Alfredo Pizza (with a really yummy whole wheat crust) Healthy Fettuccine Alfredo and now this lasagna. Like I said, carbs and cheese. The truth about this lasagna is that even with the carbs and cheese in there, it’s completely jam packed with fresh vegetables (like, more than 5 cups worth of fresh tomatoes, carrots, and spinach) and it’s only got 240 calories per slice. I mean, hello?! This is basically homemade, better tasting Lean Cuisine. Alright. To be fair, I actually do like Lean Cuisine sometimes, which reminds me that my favorite frozen meals await me in the freezer section somewhere in a suburban Minnesota grocery store: Amy’s Indian Palak Paneer (LOVE) and Kashi Mayan Harvest Bake (double love). These are the random thoughts that pop into my head nine days before the impending move across the ocean. That, and figuring out how I’m going to brave Super Target for the first time. It’s kind of a joke and kind of serious. Whew – big changes ahead. To a comfort food junkie like me, this lasagna is divine. If you are a person who likes thick, super layered lasagna, please. Make this. And please make this in the world’s largest baking pan, because I crammed five delicious layers of veggies, cheese, Alfredo (cauliflower) sauce, and noodles into this pan and it was a little crowded in there and yet I still wanted more layers. You can never have too many. Never. But really, this lasagna is great because first and foremost, it tastes incredibly creamy, rich, and lightly garlicky without all the guilt. Also noteworthy is the fact that it sticks together perfectly. There’s just enough sauce to keep you happy without making it soupy, which is important because I know you guys like your sauce. You and I both, my friends. You and I both. This is what my face is seeing all week long. It’s like it gives me goosebumps or something, that’s how much I love it. One final tip for my sauce-lovers out there –> SAVE THE EXTRA SAUCE. You will want to smother your hot piece of super-layered lasagna in a little extra of that delicate garlic creamy goodness. And then you’ll be seeing this all week long, too. That feels inappropriately messy, but also necessary because now you know what it’s like to eat that mountain of vegetables, pasta, and cheese. Also totally unrelated, in my lasagna bliss I have not gone wild with my photo editing and started putting white vignettes on the bottom of my photos. It just turned out that way. Promise. One more thing! It’s important. You don’t have to be a veg-head to love this one – Bjork gave it two thumbs up. Yip-skiddly-doo! 4.7 from 33 reviews
