Spinach Lasagna Rolls with Cauliflower Tomato Sauce

Monday, July 20, 2015


1/3 head of cauliflower, chopped
1 tbsp olive oil 
1 small onion, chopped
4 garlic cloves, finely chopped
1 tsp dried basil
1 tsp dried oregano
1/2 tsp garlic powder
1 tsp sugar
1 28oz can diced tomatoes

Add cauliflower to a pot of water. Bring to a boil and cook until tender. Drain and transfer to a blender, pureeing it fully. To a deep frying pan over medium heat, add olive oil. Once warm, add onion and chopped garlic. Cook until onions are translucent. Add tomatoes, basil, oregano, garlic powder, and sugar. Bring to a boil and simmer for 10 minutes. Add to blender filled with puréed cauliflower and blend together. 

Spinach Lasagna

8 lasagna noodles, cooked and cut in half
1 cup ricotta cheese
1 egg
Dash salt/pepper
1 cup thawed spinach
1 tbsp parmesan cheese

Preheat oven to 350 degrees F. Mix ingredients together in a bowl. Laying lasagna noodles on a plate, spread about 2 tbsp of ricotta mixture and roll tightly. Put 1/2 cup sauce on bottom of baking dish. Top with lasagna rolls, more sauce and a sprinkle of mozzarella cheese. Bake for 30 minutes.