Cook the Book: Lasagna with Roasted Cauliflower Ricotta and Spinach

Name: Cook the Book: Lasagna with Roasted Cauliflower Ricotta and Spinach
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 59 milliliters chopped black olives; 794 grams crushed tomatoes with basil; 2 kilograms medium-size head cauliflower , chopped into 1/2-inch pieces; 454 grams extra-firm tofu; 2 Tbsps chopped fresh thyme; 3 cloves garlic, minced; 227 grams lasagna noodles, broken in half, cooked in salted water; 2 Tbsps freshly squeezed lemon juice; 59 milliliters nutritional yeast flakes; 2 teaspoons olive oil; 1 pinche Several of freshly ground black pepper; 1 teaspoons salt; 355 milliliters chopped fresh spinach

The recipe Cook the Book: Lasagna with Roasted Cauliflower Ricottan and Spinach could satisfy your Mediterranean craving in about 2 hours. This recipe covers 36% of your daily requirements of vitamins and minerals. Watching your figure? This vegan recipe has 368 calories, 22g of protein, and 7g of fat per serving. This recipe serves 6. Plenty of people really liked this main course. A mixture of several of pepper, canned tomatoes, nutritional yeast flakes, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert.

Instructions

First, we’ll roast the cauliflower. Preheat the oven to 400°F. Line a large, rimmed baking sheet with parchment paper; that way the cauliflower won’t stick.

Ingredients you will need

Cauliflower

Equipment you will use

Baking Paper

Baking Sheet

Oven

Place the cauliflower on the sheet and drizzle the oil over it. Spray it with nonstick cooking spray and sprinkle with 1/4 teaspoon of salt. Toss it with your hands to make sure everything is salted.

Ingredients you will need

Cooking Spray

Cauliflower

Salt

Cooking Oil

Spread the cauliflower in a single layer and bake for 10 minutes, then flip it with a spatula. You don’t have to flip each and every one, so don’t get OCD about it.

Ingredients you will need

Cauliflower

Spread

Equipment you will use

Oven

Spatula

Bake for another 15 to 20 minutes, until lightly browned, tender, and toasty.

Equipment you will use

Oven

In the meantime, crumble the tofu into a mixing bowl. Use your hands to mash the tofu, squeezing it between your fingers, until it has the consistency of ricotta cheese.

Ingredients you will need

Ricotta Cheese

Tofu

Equipment you will use

Mixing Bowl

Add the nutritional yeast, lemon juice, pepper, and remaining salt. Use a fork to mix well.

Ingredients you will need

Nutritional Yeast

Lemon Juice

Pepper

Salt

When the cauliflower is done, transfer it to the mixing bowl with the tofu mixture. Use a potato masher to mash it really well, for a minute or so. If it doesn’t seem to be mashing enough with the potato masher, a few pulses in the food processor should get it nice and crumbly. Set aside.

Ingredients you will need

Cauliflower

Potato