Categories: dinner, pasta

Ingredients

• 2 tablespoons extra virgin olive oil
• 10 ounces fresh baby spinach
• 4 cups leftover cauliflower puree (see below)
• 1 cup whole milk
• 1 tablespoon dried oregano
• 1/4 teaspoon dried red pepper flakes
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (9 ounce) box no-boil lasagna noodles
• 8 ounces grated Monterey Jack cheese
• 1/2 cup grated Parmigiano-Reggiano cheese

Directions

1. Heat the oil in a medium skillet over medium high heat until it shimmers. Add the spinach and saute, turning with tongs, until spinach is wilted and all the liquid has evaporated, about 6 minutes. Reserve spinach.

2. Stir together cauliflower puree, milk, oregano, red pepper flakes, salt, and pepper. Spread about 1/2 cup puree over bottom of a 2-quart baking dish, then place 1 layer of noodles over puree, leaving some space between noodles. Repeat layering puree and noodles in same manner, finishing with a layer of puree. Spread spinach evenly over lasagna, then sprinkle evenly with cheeses. Bake, uncovered, until lasagna is bubbling and browned on top, about 45 minutes.

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