Veggie Lasagna Even Meat-Lovers Crave

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Jodi Taffel, an actor from Altadena, Calif., loves bringing this hearty lasagna to potluck dinners. She suggests adding whatever veggies you have on hand: “Don’t feel married to the ones I used. Be creative!”

  • 8Servings

Ingredients

  • 4 cups steamed cauliflower florets
  • 3 cloves garlic, minced (1 Tbs.), divided
  • 3 cups shredded mozzarella, divided
  • 2 cups low-fat ricotta cheese, divided
  • 1 cup low-fat milk, divided
  • 4 cups steamed broccoli florets
  • 1 large eggplant, sliced lengthwise into 1/4-inch-thick pieces
  • 2 large yellow squash, sliced lengthwise into 1/4-inch-thick pieces
  • 1 large zucchini, sliced lengthwise into 1/4-inch-thick pieces
  • 1 cup grated Parmesan cheese

    Preparation

    1. Preheat oven to 350°F. Purée cauliflower and 11/2 tsp. garlic in food processor until smooth. Remove to large bowl, and stir in 
1 cup mozzarella, 1 cup ricotta, and 1/2 cup milk. Season with salt and pepper, if desired.

    2. Heat cauliflower purée in saucepan 3 to 4 minutes, or until warm. Place back 
in bowl, and wipe out saucepan.

    3. Wipe out food processor, and add broccoli and remaining 11/2 tsp. garlic; purée until smooth. Remove to another large bowl, and stir in 1 cup mozzarella, remaining 1 cup ricotta, and remaining 1/2 cup milk. Season with salt and pepper, if desired.

    4. Heat broccoli purée in saucepan 3 to 4 minutes, or until warm. Place back in bowl.

    5. Spray 13- x 9-inch casserole dish with cooking spray. Add layer of eggplant and 1 cup cauliflower sauce. Add layer of yellow squash and 1 cup broccoli sauce. Add layer of zucchini and 1 cup cauliflower sauce. Repeat until you are out of veggies and top layer is either sauce. Sprinkle with remaining 1 cup mozzarella and Parmesan. Bake 1 hour, then let rest 15 minutes before serving.

    Nutrition Information

    • Calories: 320
    • Carbohydrate Content: 22 g
    • Cholesterol Content: 64 mg
    • Fat Content: 17 g
    • Fiber Content: 7 g
    • Protein Content: 26 g
    • Saturated Fat Content: 10 g
    • Sodium Content: 622 mg
    • Sugar Content: 11 g