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Cauliflower Puree and Spinach Lasagna

Leftover cauliflower puree stands in for bechamel sauce in this lasagne and -- surprise -- it might just taste better than the original. Click here to visit the new home of KitchenDaily!
6 Servings -
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Servings:6  | Calories:423 | Total Fat:21g  | Chol:45mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 21g
32 %
Sat Fat 10g
50 %
Total Carb 42g
14 %
Fiber 7g
28 %
Sugars 4g
Cholesterol 45mg
15 %
Sodium 521mg
22 %
Protein 20g
39 %
35% No-boil lasagna noodles
33% Monterey Jack cheese
20% Others combined
9% Extra virgin olive oil
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


2 tablespoons extra virgin olive oil
10 ounces fresh baby spinach
4 cups leftover cauliflower puree (see below)
1 cup whole milk
1 tablespoon dried oregano
1/4 teaspoon dried red pepper flakes
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (9 ounce) box no-boil lasagna noodles
8 ounces grated Monterey Jack cheese
1/2 cup grated Parmigiano-Reggiano cheese

Directions : View recipe directions on
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