The Pioneer Woman Tasty Kitchen
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Light Spinach Lasagna with Creamy Cauliflower Sauce

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Level: Intermediate

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Description

A delicious spinach lasagna that’s so light you can indulge guilt free.

Ingredients

  • 3 packages Frozen Spinach (approx. 10 Oz. Each), Thawed And Wrung Dry
  • 1 cup Part-skim Ricotta Cheese
  • 1 cup Low Fat Milk
  • Salt And Pepper, to taste
  • 3 cups Cauliflower Sauce (see Note Below)
  • 6 whole Lasagna Noodles (no Boil, Oven Ready Style)
  • 1 cup Part-skim Mozzarella Cheese, Shredded
  • 1 cup Parmesan Cheese, Grated

Preparation

Preheat oven to 350 F.

In a large bowl, combine the spinach, ricotta cheese and milk. Season with salt and pepper. Set aside.

Ladle approximately 1/2 cup of cauliflower sauce in the bottom of a baking dish (I used a 9″ x 9″ pan) and place two lasagna noodles on top. Ladle an additional 1/2 cup of sauce on top of the noodles and spoon about a third of the spinach mixture over the sauce. Sprinkle on about a third of the mozzarella cheese.

Place an additional 2 lasagna noodles over the mozzarella cheese followed by another 1/2 cup of sauce, another third of the spinach and another third of the mozzarella. Place the final layer of noodles over the mozzarella followed by another 1/2 cup of the sauce and the remaining spinach mixture. Pour the remaining cauliflower sauce over the top. Bake in a 350 F oven for 45 minutes.

Then remove the pan from the oven. Sprinkle the cup of Parmesan cheese across the top then continue baking for an additional 20-30 minutes or until the top is a light golden brown. Remove from the oven and let it sit for a few minutes before slicing and serving.

Note: Look at my TastyKitchen recipe box for the Creamy and Light Cauliflower Sauce recipe.

One Comment

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Profile photo of Olga Chernyateva

Olga Chernyateva on 4.24.2013

Sounds great! I love lasagna, will definitely try your recipe

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