sweetnutritionnyc
Serves 6
I never know what to do with leftover lasagna noodles. This is by far my favorite thing now! True comfort food for the winter but light on the calories!
Ingredients:
1-2c of florets cauliflower
1-2 yukon gold potatoes, cut into large chunks
1 large onion, sliced
1 tbsp butter
1/4c skim milk
6 lasagna noodles, cooked
3/4c 2% cheddar cheese
Directions:
Make mashed potatoes! Boil potato for about 5 minutes and then add cauliflower. Cook until fork tender. Mash with a potato masher and add 1/2 of the butter and skim milk. Set aside.
Use the rest of the butter and add it to a small skillet. Add onion and cook until translucentish/brown. Add some salt and set aside.
Take a small pyrex dish and add some onions to the bottom and cooking spray. Place three lasagna noodles on the bottom. Add 1/2 the cauliflower potato mixture, onions and then cheese. Add the other three noodles, potato mixture onion and rest of the cheese.
Bake covered for 350 degrees F for 30 minutes. Uncover cook another 10 and then broil for a few minutes until top gets a little brown.
Serve with low fat sour cream!
Nutrition facts:
Calories: 106kcal
Protein: 5.6g
Carbs: 19.7g
Fiber: 1.4g
Fat: 1.7g
