Chewy, creamy, silky, oozy lasagna right from the oven, warms up a winter night and makes you want to snuggle up with a nice glass of wine for Meatless Monday. Make a few extra of these to take for work for a yummy lunch, from dish to microwave, to plated lunch.
For the lasagna
10 lasagna noodles
2 cups seasonedfork cauliflower Cream
1 cup of grated Parmesan
2 cups veggies (I used assorted grilled veggies: zucchini, red pepper, mushrooms, and canned tomatoes)
1 cup of ricotta
1 cup mixed shredded cheese like Mozzarella, Provolone, Asiago, etc.
salt and pepper to taste
Boil the Lasagna noodles and spread out in large cookie sheet-allow to cool(do not stack them or they will stick to each other). Grill and/or sauté your veggies, salt, season and set aside. Brush the ramekins with EVOO and place one piece of noodle (cut to fit
to ramekin), add thin layer of ricotta, a sprinkle of grated cheese and Parmesan, followed by a layer of veggies and the cauliflower cream. Continue to stack until you reach top of ramekin. Top with additional grated cheese and cauliflower cream and bake at 375 for 20 minutes. Allow to cool for 10 minutes prior to serving.