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.
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.
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.