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!
- 1 lb Lasagna Noodles
- 3 tbsp butter
- 1 lb brown mushrooms, sliced
- 1 cup chopped prosciutto
- 1/2 cup freshly grated parmesan cheese
- 1/3 cup fresh basil
- For the Cauliflower sauce:
- 2 tbsp butter
- 4 large cloves of garlic, minced
- 2-3 cups cauliflower florets
- 3 cups vegetable or chicken broth
- 1 tsp salt
- 1/4 cup milk
- Begin by cooking your lasagna noodles according to box instructions (alternatively use the no boil noodles)
- Preheat the oven to 400.
- Heat up a large skillet to medium high heat and add butter.
- Cook the mushrooms in the skillet until they are nice and tender (about 7 minutes).
- Meanwhile make the cauliflower sauce:
- Saute the garlic with the butter in a large nonstick skillet over low heat until the garlic is soft and fragrant. Bring the cauliflower in the water or broth for 7-10 minutes or until cauliflower is fork tender. Do not drain. Use a slotted spoon to transfer the cauliflower pieces to a blender or food processor. Add 1/2 cup vegetable broth or cooking liquid, sauteed garlic/butter, salt, pepper, and milk. Blend or puree for several minutes or until very smooth.
- Prepare the lasagna greasing a 9×13 inch pan.
- Layer 1 cup of sauce on the bottom of the pan and place a layer of noodles on top.
- Add another cup of sauce, followed by mushrooms & prosciutto.
- Repeat with noodles, sauce, mushrooms & prosciutto for 2 more layers.
- Top with freshly grated parmesan cheese and basil.
- Bake for 45 minutes or until the tope is nice and golden brown.