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
1.) Combine the spinach, ricotta cheese and milk. Season with salt and pepper.
2.) Ladle approximately a 1/2 cup of cauliflower sauce in the bottom of a baking dish ( 9″ x 9″ pan) and place two lasagna noodles on top.
3.) 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.
4.) 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.
5.) 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.
6.) 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
Source: http://hungrycouplenyc.blogspo…