Light Spinach Lasagna with Cauliflower Sauce

For those of you that enjoyed my cauliflower sauce recipe, I thought I'd show you another option for how to use it other than just pouring it over a pound of fettuccine and stuffing your face with every last bit of it.  Not that I think there's anything remotely wrong with that idea.  And I may have done that with my first batch of sauce but now, I've gotten hold of myself.  Also, I'm out of fettuccine.

But let's forget about fettuccine for a minute and focus on lasagna noodles.  A couple of weeks ago, I made spinach lasagna for Brian and he informed me that I no longer need to ask him what he wants for dinner because I can just assume he wants spinach lasagna.  I'd made that lasagna pretty light with lots of spinach and reduced fat cheeses and he was happy to be able to eat more of it.  So this time I decided to lighten it even further by skipping the bechamel sauce and using my super healthy cauliflower sauce instead.

I won't lie and say that it tastes as rich as traditional lasagna.  But it still tastes really, really good and it didn't take us long to wolf down the batch.  Not to mention, it was all the more enjoyable because we knew that we could eat up with no guilt.  Enjoy!

Ingredients
6 Lasagna noodles (I used the no-boil, oven ready style)
3 Packages (10 oz. each) frozen spinach, thawed and wrung dry
3 Cups cauliflower sauce *
1 Cup part skim ricotta cheese
1 Cup low fat milk
1 Cup part skim mozzarella cheese, shredded
1 Cup Parmesan cheese, grated
Salt & pepper to taste

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

Ladle approximately a 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.

Cauliflower Sauce

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 degree oven for 45 minutes.  Sprinkle on the cup of Parmesan cheese and continue baking for an additional 20 - 30 minutes or until the top is a light golden brown.  Makes 4 - 6 servings.

*  Click here to find the cauliflower sauce recipe.