Serving Size: 1/15 of entire recipe | Calories: 193 | Total Fat: 8 gm | Saturated Fats: 2 gm | Trans Fats: 0 gm | Cholesterol: 10 mg | Sodium: 178 mg | Carbohydrates: 27 gm | Dietary Fiber: 4 gm | Sugars: 8 gm | Protein: 4 gm | SmartPoints (Freestyle): 5 |
- 1 (12 oz.) package whole wheat lasagna noodles, cooked to package directions
- 1 head raw cauliflower
- 1/4 pound white mushrooms, sliced
- 4 cups 1% milk
- 1/4 cup whole wheat flour (we used white whole wheat flour)
- 1 large white onion, chopped
- 1 tbsp. onion powder
- 2 tbsp. olive oil
- 1-1/4 cup grated parmesan cheese (the real stuff)
- Cook the pasta as directed. Once cooked, drain and refill pot with cold water. This will keep your noodles from sticking together.
- Saute the onion in 1 tbsp. olive oil over low to medium heat. When finished, add the second tablespoon of olive oil and quickly whisk in the flour.
- Whisk in the milk, a little at a time, being sure to dissolve any clumps from the flour with the whisk.
- Do not stop whisking because the flour burns in the pan very easily, even after the milk is added.
- Add the onion powder and then 1 cup of the cheese. You should have a relatively thick sauce at this point.
- Remove from heat.
- In a lightly oiled lasagna pan (ours was 9X13), place the first layer of noodles on the bottom.
- Add a layer of cauliflower, then mushrooms and then sauce. Repeat.
- Finish with noodles on top and then sprinkle with the remaining 1/4 cup parmesan.
- Cover lightly with foil and bake at 350 degrees F. for about 1 hour to 1 – 1/2 hours, or until cauliflower is soft and cooked through.
- CAUTION! Because of the cauliflower, this lasagna retains it’s heat in a big way. So allow ample time for it to cool down.
- NOTE: Just in case you make this and end up feeling like lasagna should really have red sauce, this is excellent with a little marinara over it too. Enjoy!