Lately Josh and I have been eating a lot of veggies. It led us to create this cauliflower and squash lasagna. The only cheese is in the topping but it tastes so good and filling.
Stonyfield asked if I would create a recipe using their yogurt and a Kitchen IQ tool. I eat their yogurt daily and am such a fan of the company. I selected a V-etched container grater so I could get my veggie slicing on. I love how it has the container to catch all the veggies underneath the grater and minimize mess while maximizing efficiency. Read on for the recipe:
Cauliflower and Squash Lasagna Recipe
Makes 6 servingsIngredients
- 2 Large yellow squash
- 1 Medium sweet onion, diced
- 2 Heads of cauliflower, quartered with leaves removed
- 1 Large carrot
- 3/4 Cup Stonyfield nonfat plain Greek yogurt
- 6 Cloves of garlic (finely minced)
- 1/4 Cup fresh chives, finely chopped
- Salt, Pepper, and paprika, to taste
- Feta, to garnish (as desired)
Directions
- Preheat oven to 375 Degrees.
- Place cauliflower on a baking sheet and bake for approximately 20 minutes, or until edges begin to brown.
- Flip cauliflower pieces and bake for an additional 10-15 minutes, or until the other side is lightly browned.
- Remove cauliflower from the oven and set aside to cool. Reduce oven temperature to 350 Degrees.
- In a large skillet, saute the diced onion until it is soft and translucent (about 5 minutes). Remove from heat and set aside.
- Using a grater, finely grate the carrot. Set aside for now.
- Using a knife or slicing blade on a grater, slice the squash lengthwise into thin slices (about 1/8th inch think)
- Once the Cauliflower has cooled a bit, finely grate it until it resembles rice-like granules. When using a grater be sure to use some form of hand protection!
- In a large bowl, combine the grated cauliflower, carrots, garlic, and onion.
- Mix in the Stonyfield Greek yogurt and diced chives. Season with salt, pepper, and paprika and stir until thoroughly combined.
- Lightly oil (or use cooking spray) a 2-3 quart casserole dish.
- Lay a thin layer of the sliced squash along the bottom of the pan, and top with approximately 1/4 of the cauliflower and carrot mixture, then top with a second layer of the squash.
- Repeat until you have used up all of the mixture and topped with a final layer of squash.
- Season the top layer with a little more salt, pepper, and paprika, and bake for approximately 45 minutes, until the top layer of squash begins to brown and get crispy around the edges.
- Remove from the oven and allow to cool for 10-15 minutes before serving.
Cooking Pictures
It was so good and, unlike most lasagnas, guilt free! Josh and I plan on making a lot of variations of this in the future!
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Questions of the Day: Have you made veggie lasagna? Do you use food graters? What's your favorite veggie?
Disclaimer: This post is sponsored by Stonyfield but all thoughts and opinions are my own.
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