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Lasagna Floret vegetarian recipe

Posted May 31 2010 9:00am


Here’s another recipe from Phnewfula! In this vegetarian lasagna recipe created with layers of cauliflower and broccoli florets baked between cheese and the lasagne noodles!

If you are looking for a way of adding more vegetarian dishes to your menu, this will be the perfect simple dish to try.

Another great advantage of making a lasagne dish is that you can have leftovers for lunch the next day or you can simply freeze the extra lasagne and keep that for another week (since this recipe makes 12 portions)!

This might not be a dish you prepare at 7 pm when you get home, but this would be the perfect dish to cook on a Sunday and you can quickly reheat it on the Monday night!

I think Phnewfula from Turtle Pie’s Drool Session’s dish fits perfectly with the theme or Meatless Mondays!


tablespoons olive oil

1 head cauliflower, chopped

1 onion, chopped

3 large carrots, chopped

1 pound of broccoli (head only), chopped

8 ounces mushrooms, chopped

¼ cup water

16 ounce container ricotta cheese

1 teaspoon dried oregano

1 teaspoon dried rosemary

1 teaspoon dried basil

1 teaspoon dried parsley

1 teaspoon garlic, minced

3 teaspoons salt

1 teaspoon black pepper

1 shake red pepper flakes

1 pound “no boil” lasagna noodles (Found in the pasta section of most grocery stores. Feel free to substitute traditional dried lasagna noodles, as long as they are cooked according to package instructions before assembling the lasagna.)

8 ounces fresh mozzarella, cut into ½ inch thick slices

1 24 ounce jar spaghetti sauce

4 ounces white and yellow cheddar cheese, shredded


> Preheat oven to 375. Lightly grease a lasagna pan.

> Preheat a large skillet or pan over medium heat. Add 2 tablespoons of olive oil to the pan. When the oil is heated, add the chopped cauliflower, onions, carrots and broccoli and cook for about 7 minutes, or until vegetables start to soften.

> Add the mushrooms and ¼ cup water. Cover and cook for 5 minutes more, or until vegetables have just become tender.

> While vegetables are cooking, mix ricotta, oregano, rosemary, basil, parsley, garlic, pepper and 1 ½ teaspoon of the salt together and set aside.

> When vegetables are just tender, remove the pan from heat and season with the remaining 1 ½ teaspoon salt and a firm shake of the red pepper flakes.

> In the prepared lasagna pan place one layer of no-boil noodles, followed by a layer of mozzarella cheese, then vegetables, then the ricotta-herb mixture, then the spaghetti sauce.

> Repeat the layering process for about 2 or 3 more layers until you are out of ingredients. Top the lasagna with the shredded cheddar. Cover lasagna with foil.

> Bake covered for 30 minutes. Remove lasagna from oven, uncover, and bake for another 7-10 minutes, or until cheese browns.


Lasagna Floret

Servings per Recipe: 12

Amount per Serving

Calories: 388

Calories from Fat: 131

Total Fat: 14.6g

Saturated Fat: 6.8g

Cholesterol: 36mg

Sodium: 1122mg

Potassium: 753mg

Total Carbohydrates: 45.6g

Dietary Fiber: 4.6g

Protein: 20g

Sugars: 9.7g

*** This recipe is part of the Meatless Monday series. It’s easy to go meatless with a vegetarian pasta recipe!***

If this is the first time you are reading about our weekly Meatless Monday feature, you can find out the reason why we’re featuring these vegetarian recipes by visiting this link to read the full story: Why not go meatless on Mondays?

>>>> If you’re viewing this healthy eating or healthy living tip as part of an aggregated content stream from different sites, or as a re-blogged post, please check out the content on the original Web site at

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