Light Spinach Lasagna with Creamy Cauliflower Sauce

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.