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This isn’t boring steamed cauliflower mixed with your average sauce and cheese. Here, you’re treated to a variation on lasagna that’s bursting with caramelized and charred flavors, amplifying what could otherwise be bland and watery. Traditional lasagna, step aside!
2 heads of cauliflower
3 tablespoons oil, divided
2 teaspoons salt
2 teaspoons Gefen Oregano
2 teaspoons garlic powder
2 teaspoons Gefen Onion Powder
1 teaspoon black pepper
1 small onion, diced
10 ounces baby bella mushrooms, diced
crushed red pepper flakes, to taste (optional)
1 (24-ounce) jar Tuscanini Marinara Sauce
1 cup ricotta cheese
1/4 cup Parmesan cheese
1 cup shredded mozzarella cheese
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper and set aside.
Chop cauliflower heads into florets. In a bowl, toss with two tablespoons oil and salt, oregano, garlic powder, onion powder, black pepper, and crushed red pepper. Spread out on prepared baking sheet.
Roast one hour, until the edges begin to char.
Remove from oven and reduce temperature to 350 degrees Fahrenheit.
While the cauliflower roasts, heat remaining tablespoon oil in a skillet. Sauté onions and mushrooms until they start to brown and caramelize and liquid reduces, about 15 minutes.
Mix in jarred sauce and simmer five minutes.
Spray a square eight-inch baking dish with cooking spray.
Layer half the roasted cauliflower, half the sauce, half the ricotta, half the Parmesan, and half the mozzarella. Repeat.
Bake 30 minutes, until heated through and cheese is melted.
Sponsored by Tuscanini
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