Roasted Cauliflower Alfredo Sauce + Spinach Cauliflower Alfredo Lasagna Rolls

For this week’s #InstaWeanTeam challenge, we’re featuring cauliflower! Cauliflower is known for its excellent source of vitamin C, potassium, and cancer fighting properties. It contain compounds called isothiocyanates which inhibit the growth of cancer cells.

There are so many ways to use cauliflower and I couldn’t think of just one way. The past week Nathan has been quite sensitive to dairy milk, but cheeses he can handle. We haven’t had pasta in a while, so I decided to make lasagna rolls.

First let’s make the Roasted Cauliflower Alfredo Sauce: (adapted from Skinny Ms)


  • 1 tbsp EVOO
  • 1 tbsp minced garlic
  • 3 cups chicken or vegetable stock
  • 3 cups roasted cauliflower florets** (recipe below)
  • 1/2 cup parmesan cheese
  • Salt & Pepper to taste
For the roasted cauliflower:

Season cauliflower w/ 2 tsp EVOO, a dash TJ 21 seasoning salute, salt & pepper. Toss and mix.

Bake in 400 degrees for 20 minutes.
For the Alfredo sauce:
1) Sautee garlic in EVOO til fragrant not brown
2) Add stock & roasted cauliflower. Stir.
3. Add parmesan cheese. Stir. Turn of heat.
4) Transfer to a blender or use hand held immersion blender to puree it all together. It should have a thick consistency.
5) Set aside
For the lasagna rolls: (Adapted from Skinnytaste)

  • 9 cooked lasagna noodles
  • 10 oz frozen spinach, thawed, drained & chopped
  • 15 oz fat free ricotta cheese
  • 1 egg
  • 1/2 cup parmesan cheese 
  • Salt & pepper to taste
  • 32 oz homemade cauliflower alfredo sauce
  • 9 tbsp shredded light mozzarella cheese
1) Pre-heat oven to 350 degrees

2) Combine egg, spinach, ricotta cheese & parmesan cheese. Mix all together. Add s&p to taste.
3) Ladle about 1 cup of alfredo sauce to bottom of a 9 x 12 dish
4) Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
5) Ladle sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 9 rolls.

6) To serve, ladle a little sauce on the plate and top with lasagna roll.


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