Veggie Alfredo Lasagna
Apr. 23rd, 2019 02:47 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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This is a two-day recipe
INGREDIENTS
for the cauliflower alfredo sauce
5 large cloves garlic, minced
1 tablespoons butter
5 cups cauliflower florets
6–7 cups vegetable broth or water
1 teaspoon salt (more to taste)
½ teaspoon pepper (more to taste)
½ cup milk (more to taste)
Parmesan cheese to taste
for the lasagna
10 lasagna noodles
4 cups cauliflower Alfredo sauce
5 cups veggies (I used chopped fresh greens, grated carrots, fresh and canned tomatoes)
3 cups mixed shredded cheese like Mozzarella, Provolone, Parmesan, etc.
salt and pepper to taste
INSTRUCTIONS
For the cauliflower sauce: Saute the garlic with the butter in a large nonstick skillet over low heat until the garlic is soft and fragrant. Bring the cauliflower in the water or broth for 7-10 minutes or until cauliflower is fork tender. Do not drain. Use a slotted spoon to transfer the cauliflower pieces to a blender or food processor. Add 1 cup vegetable broth or cooking liquid, sauteed garlic/butter, salt, pepper, and milk. Blend or puree for several minutes or until very smooth.
For the lasagna: Preheat oven to 375 degrees. Boil the lasagna noodles for a few minutes until they are just starting to soften but still stiff and cool enough to handle.
Spread a spoonful of cauliflower sauce on the bottom of a 9 inch square glass baking dish with a drizzle of olive oil to prevent sticking. Layer lasagna noodles, 1/2 cup sauce, one fourth of the veggies, a good sprinkle of salt, 1/2 cup cheese, and 1/4 cup sauce (I put sauce in each layer twice – once under the veggies and once on top). Repeat layers 4 times, ending with noodles. Cover the top noodle layer with 1/2 cup sauce and the remaining 1 cup of cheese.
Cover with greased foil and bake for 25 minutes. The liquid should be bubbling along the sides of the dish. Remove the foil and bake uncovered for another 10-20 minutes or until the cheese is golden brown to your liking. Cool for a few minutes before cutting and serving.
NOTES
I used a combination of fresh diced tomatoes and canned diced tomatoes. If you do use tomatoes, be sure to drain the excess liquid out before adding them to the lasagna, otherwise it will be too watery. I also found that sprinkling salt over each of the veggie layers helped it to be more flavorful, especially as leftovers.
This is a two-day recipe
INGREDIENTS
for the cauliflower alfredo sauce
5 large cloves garlic, minced
1 tablespoons butter
5 cups cauliflower florets
6–7 cups vegetable broth or water
1 teaspoon salt (more to taste)
½ teaspoon pepper (more to taste)
½ cup milk (more to taste)
Parmesan cheese to taste
for the lasagna
10 lasagna noodles
4 cups cauliflower Alfredo sauce
5 cups veggies (I used chopped fresh greens, grated carrots, fresh and canned tomatoes)
3 cups mixed shredded cheese like Mozzarella, Provolone, Parmesan, etc.
salt and pepper to taste
INSTRUCTIONS
For the cauliflower sauce: Saute the garlic with the butter in a large nonstick skillet over low heat until the garlic is soft and fragrant. Bring the cauliflower in the water or broth for 7-10 minutes or until cauliflower is fork tender. Do not drain. Use a slotted spoon to transfer the cauliflower pieces to a blender or food processor. Add 1 cup vegetable broth or cooking liquid, sauteed garlic/butter, salt, pepper, and milk. Blend or puree for several minutes or until very smooth.
For the lasagna: Preheat oven to 375 degrees. Boil the lasagna noodles for a few minutes until they are just starting to soften but still stiff and cool enough to handle.
Spread a spoonful of cauliflower sauce on the bottom of a 9 inch square glass baking dish with a drizzle of olive oil to prevent sticking. Layer lasagna noodles, 1/2 cup sauce, one fourth of the veggies, a good sprinkle of salt, 1/2 cup cheese, and 1/4 cup sauce (I put sauce in each layer twice – once under the veggies and once on top). Repeat layers 4 times, ending with noodles. Cover the top noodle layer with 1/2 cup sauce and the remaining 1 cup of cheese.
Cover with greased foil and bake for 25 minutes. The liquid should be bubbling along the sides of the dish. Remove the foil and bake uncovered for another 10-20 minutes or until the cheese is golden brown to your liking. Cool for a few minutes before cutting and serving.
NOTES
I used a combination of fresh diced tomatoes and canned diced tomatoes. If you do use tomatoes, be sure to drain the excess liquid out before adding them to the lasagna, otherwise it will be too watery. I also found that sprinkling salt over each of the veggie layers helped it to be more flavorful, especially as leftovers.
chicken and roasted vegetable sheet pan meal
Date: 2019-05-16 11:44 am (UTC)Udon with Chicken and Garlicky Peanut Dressing
Date: 2019-06-13 12:12 pm (UTC)INGREDIENTS
¼ cup natural creamy peanut butter
¼ cup soy sauce
¼ cup unseasoned rice vinegar
1 tablespoon honey
1 garlic clove, finely grated
¼ cup vegetable oil
8 ounces dried udon noodles
Kosher salt
8 ounces shredded rotisserie chicken (about 2 cups)
1½ cups thinly sliced celery hearts and leaves
1½ cups mung bean sprouts
1 small daikon (Japanese white radish), peeled, cut into matchsticks
2 teaspoons black and/or white sesame seeds
Chili oil (for serving)
RECIPE PREPARATION
Whisk peanut butter, soy sauce, vinegar, honey, and garlic in a small bowl until smooth. Gradually add vegetable oil, whisking constantly until emulsified; set aside.
Cook noodles in a large saucepan of boiling salted water according to package instructions until al dente. Drain; rinse under cold water, then drain again.
Toss noodles, chicken, celery, bean sprouts, and daikon in a large bowl with three-quarters of reserved dressing to combine and evenly coat; season with salt. Top with sesame seeds and drizzle remaining dressing and chili oil over.
Do Ahead: Dressing can be made 1 day ahead. Cover and chill.