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Healthy Gluten-Free Vegetarian Cauliflower Lasagne Recipe

Guilt-Free Comfort: Spicy Cauliflower Lasagne

Heavy layers of meat and cup upon cup of cheese go into a classic lasagne. This version starring cauliflower is an absolutely guilt-free twist on tradition that packs just as much protein. The addition of cinnamon in this recipe brings an amazing depth of flavour, without any extra unhealthy ingredients — truly a testament to the power of spices!

Spicy Cauliflower Lasagna

From Martha Ray Shulman, The New York Times

Notes

Advance preparation: you can assemble this up to a day ahead and refrigerate or freeze for a month. The lasagna can be baked several hours ahead and reheated in the oven. My palate demanded a little kick, so I upped the red chilli flakes. If it's too much for you, 1/2 to 1 teaspoon of red chilli flakes will work just fine.

Healthy Gluten-Free Vegetarian Cauliflower Lasagne Recipe

Ingredients

  1. 680g cauliflower (3/4 of a medium head)
    2 tablespoons extra-virgin olive oil, plus more for greasing
    Salt and freshly ground pepper
    2 teaspoons red chilli flakes
    230g ricotta cheese
    2 tablespoons vegetable or chicken stock
    Pinch of cinnamon
    3 cups marinara sauce, preferably homemade with fresh or canned tomatoes
    200-230g no-boil lasagna
    1 cup freshly grated parmesan

Directions

  1. Preheat the oven to 230°C. Line a baking sheet with baking paper.
  2. Cut away the bottom of the cauliflower stem and trim off the leaves. Cut the cauliflower into slices 1/3 inch thick, letting the florets on the edges fall off.
  3. Toss all of it, including the bits that have fallen away, with the olive oil and salt and pepper to taste. Place on the baking sheet in an even layer.
  4. Roast for about 15 minutes, stirring and flipping over the big slices after 8 minutes, until the slices are tender when pierced with a paring knife and the small florets are nicely browned.
  5. Remove from the oven, toss with the red chilli flakes, and set aside. Turn the oven down to 175°C.
  6. Blend the ricotta cheese, stock, cinnamon, and salt and pepper to taste. Set aside.
  7. Oil a rectangular baking dish and spread a spoonful of tomato sauce over the bottom. Top with a layer of lasagna noodles. Spoon a layer of the ricotta mixture over the noodles. Top with a layer of cauliflower and then a layer of tomato sauce and a layer of parmesan.
  8. Repeat the layers, ending with a layer of noodles topped with tomato sauce and parmesan.
  9. Cover the baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Uncover and, if you wish, bake another 10 minutes, until the top begins to brown. Remove from the heat and allow to sit for 5 minutes before serving.

Nutrition

Calories per serving
324
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