Appetite for Reduction’s Lasagna with Roasted Cauliflower Ricotta & Spinach

Published February 21, 2011 by Vegan Derby Cat Party

So the next recipe I decided to try from AFR was the Lasagna with Roasted Cauliflower Ricotta & Spinach. It’s not the hardest lasagna recipe, but it still takes some time and work, so keep that in mind.  It is after all, lasagna.

First you need to cut a cauliflower up into florets.

And roast it for about 30 minutes.

Then you mash it into a tofu “ricotta” mixture.

In my attempt at not dirtying another bowl or pot, I just added the chopped thyme and garlic directly to the can of crushed tomatoes!

Isa tells you that you need about 8 ounces of noodles cut in half. That’s about 18 halves, and way too much. You really only need about 5 noodles cut in halves. This recipe is for an 8×8″ pan. I used this 8″ bottom casserole because it was a bit taller than my square glass one, and she warns that this recipe will fill an 8×8″ up to the top. She must be right, because mine was full to the top despite the slightly taller shape.

8×8″ glass pan versus my 3 quart casserole

Going in!


This was very hard to serve as it was kind of watery towards the bottom. It tasted pretty good though. Isa’s recipe says 6 servings. I cut it into 6 pieces and ate 1 1/2 pieces. I would have eaten two had it not been for the upcoming yummy sundaes! I hate to go through all the trouble of making lasagna, and not have more leftovers, but that’s just me. : ) It was tasty and surprisingly light without the cheese, fake or otherwise. The black olives on top give a salty reminder of parmesan and even a little more chopped and mixed into the ricotta would probably be a nice touch. I honestly probably wouldn’t make this again, as I think lasagna should be a denser, guiltier food. (especially since it’s so time consuming!) I still favor my labor intensive but more serving yielding, albeit more fattening version.

2 comments on “Appetite for Reduction’s Lasagna with Roasted Cauliflower Ricotta & Spinach

  • It was probably watery was because you didn’t press the tofu to release its water prior to crumbling it. I made this dish earlier this week and it wasn’t watery at all.

    The changes I made to your illustrations were that I chopped my cauliflower to the size of your tofu prior to mashing and also cooked the entire lasagna noodle box. I made the lasagna in an 8×12 Pyrex dish which, after assembled, filled the dish to the top.

    This was a delicious dish. Not only would I make it again but I would happily serve it to guests. I would probably add roasted red bell peppers and/or mushrooms to this dish next time. I’m a serious cheese lover but I didn’t miss the cheese at all.

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