Cauliflower and Squash Lasagna Recipe

I feel like I’ve said this a million times but I am really trying to start off the new year on the right foot when it comes to healthy eating. Josh has been so supportive and has been helping me create some wonderful dishes that are tasty and light.

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 servings

Ingredients

• 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!

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.