Thursday, July 17, 2014
Lasagna with Roasted Cauliflower Ricotta and Spinach
I am back to cooking more at home and trying new recipes. This one comes from Appetite for Reduction, a cookbook I definitely want to use more often. I did find I didn't quite have enough of the tofu/cauliflower ricotta so I think next time I'll get a larger cauliflower (if possible) and use more than a pound of tofu. I used fresh spinach. I can't wait to try this, but I'm trying to hold off until at least one of my kids is home to join me. The taste? Maybe a touch bland. I would prefer some pepper in the tofu/cauliflower ricotta, but that's just me. It was light, but satisfying to eat. Brian said he liked it also.