Prosciutto and Mushroom Lasagna with Cauliflower Sauce

Prosciutto and Mushroom Lasagna: sounds just like a recipe for a food coma with heavy ingredients. Not really. I’ve lightened this up…. a ton. It’s this magical sauce made from cauliflower. I realize I use the word magical a lot when it comes to food and I’m writing these blog posts. I’m okay with that, tasty food is magical. Nutritious food is magical. Enough about that.

I first discovered a recipe for Prosciutto and Mushroom Lasagna in a cooking magazine years ago. Back before Pinterest was a thing, I used to clip out recipes and glue them on the back of an index card. I would then separate them by category and place them in my handy dandy wooden recipe box. I would say about 5 moves later, that system is l-o-n-g gone. Out went the recipe, but it will always stick in my head because it was one of my favorite “comfort food” recipes. I am sharing it with you now because recently I discovered this amazing magical sauce that doesn’t give you that heavy, yucky, I ate too much feeling. It’s a Creamy Cauliflower Sauce and the recipe is from one of my favorite food blogs: Pinch of Yum. I can’t take credit, but I hope you try it in place of some of your classic favorites: think Alfredo Sauce.

For this recipe, all I needed was half of the sauce that Lindsay from Pinch of Yum makes. If you want to make the full recipe, go for it and save it for something else delicious. Want to know something really magical about this sauce? Well two things really: It only has 50 calories per serving, and your kids won’t know they are devouring a full serving of vegetables. Are you sold yet? If not, you can substitute with any sauce of your choice, or maybe go full fat with a Bechamel sauce. But really, you should just try this Cauliflower stuff.  So let’s get right to it. Start by preparing your lasagna noodles. No judging from me if you like the no boil bake lasagna noodles. Grease and prepare your 9×13 inch pan while you warm up your oven. Slice up your mushrooms, and sauté them nicely in some butter:

You’ll be preparing your magical cauliflower sauce at the same time. Slice up your proscuitto into strips or squares. You’ll then begin to assemble the Lasagna:

You’ll place some sauce at the bottom of the pan, top with noodles, more sauce, mushrooms, and finally the prosciutto. Repeat with 2 more layers. I topped the lasagna with some parmesan cheese and fresh basil. Bake at 400 for about 45 minutes. You can prepare this meal ahead of time (the night before). If it’s being stored in the fridge, cook for up to 1 hour. Enjoy!