Going meatless with the guilt (Lasagna with Spicy Roasted Cauliflower)

Sometimes Meatless Monday can be boring.  Sometimes it can be spectacular.  This was one of the latter situations.

I was perusing my What to Cook This Weekend email from the New York Times (my favorite part of my digital subscription!) and saw a recipe for Lasagna with spicy roasted cauliflower.  It had me at all of those words.  I read the comments like I always do and got inspired to make a few changes that were excellent. 

This is so cheesy and filling and makes you insist on seconds.  And heck there's no meat, so why not?  The cauliflower is so flavorful and works so well with all the ingredients.  I think it would be great on its own dipped in some whipped ricotta kind of like they serve here in New Orleans at Domenica (I swear what I tasted was ricotta, but hey goat cheese!)

Make this friends, and the veg heads and meat eaters alike will hug you and even kiss you if they are so inclined!  Full recipe to follow the montage.

Hello Lover!

The Cast

Cauliflower is so yummy and pretty!

I added spinach and it was a good idea.

Ricotta and seasoning, such a good combo.

Look how delicious that cauliflower looks in the assembly line!

You think this is good?

Nah, let's add one more layer to make it better!

I mean...

Don't you want to lick your screen right now?

Go on, no one is looking!

I suggest you hurry up and make this before those New Year's Resolutions kick in!

Lasagna with Spicy Roasted Cauliflower (Adapted from the New York Times)

1 ½ pounds cauliflower (a medium head)
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper
¼ to ½ teaspoon red pepper flakes
1 jar and a little of another jar marinara sauce (I like sauce, one jar may suit you)
7 to 8 ounces no-boil lasagna
8 ounces ricotta cheese
2 tablespoons lemon juice

2 cups baby spinach
Pinch of nutmeg
4 ounces (1 cup) freshly grated Parmesan

Six slices provolone cheese or 1 cup grated mozzarella

Preheat the oven to 450 degrees. Line a baking sheet with parchment paper. 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. Toss all of it, including the bits that have fallen away, with the olive oil, salt and pepper. Place on the baking sheet in an even layer. Roast for about 20 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. Remove from the oven, toss with the red pepper flakes and set aside. 

Turn the oven down to 350 degrees.  Blend the ricotta cheese, lemon juice, nutmeg, salt and pepper. Set aside.  Oil a rectangular baking dish and spread a spoonful of tomato sauce over the bottom. Top with a layer of lasagna noodles. Spoon a thin layer of the ricotta mixture over the noodles. Top with a layer of cauliflower, then a layer of tomato sauce and a layer of Parmesan. Repeat the layers, ending with a layer of lasagna noodles topped with tomato sauce and Parmesan. Then top with mozzarella or provolone.

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.

Happy Cooking!

Missy

P.S. No turkey day recap, it was a doozy!  I need to get back to myself!