This is a very decadent recipe in that it has rice noodles. For those on a healing journey, I don’t recommend it because of the extra carbs and sugars. However, you can enjoy it without the noodles by substituting thin zucchini slices. Sometimes a lasagna is just good comfort food. Bon Appetit!
1 TBS Grapeseed Oil
1 med onion, thinly sliced
2 cups whipped cauliflower (see recipe below)
9 rice lasagna noodles (prepare according to directions, al dente) (or thin zucchini slices)
4 cups coarsely chopped Kale
12 oz goat cheese
Chopped fresh parsley
Heat oil in a large skillet over medium heat. Add onions and cook, uncovered 10 minutes. Cover and cook until caramelized and browned, about 15 minutes.
Preheat oven to 350 degrees.
Create the Whipped Cauliflower:
Cut 1 head trimmed cauliflower into 1-inch chunks. Put in large pot with 2 cloves garlic and ½ cup almond milk. Bring to a boil and simmer until cauliflower is tender but still a little crunchy. Puree cauliflower in a food processor with the almond milk until smooth. Fold in 6 ounces of the goat cheese.
Oil a 9 inch pan with coconut oil. Place ½ cup whipped cauliflower on the bottom of pan. Arrange 3 lasagna noodles (or zucchini slices) on top. Layer on 2 cups kale, half the onions, ¾ cauliflower, and ½ cheese. Arrange 3 lasagna noodles (or zucchini slices) on top. Layer on remaining 2 cups kale, remaining onions and ½ cheese. Arrange 3 noodles (or zucchini slices) on top. Spread remaining ¾ cups cauliflower over noodles, then sprinkle on remaining cheese. Cover glass cover and bake 40 minutes, or until bubbly. Uncover and bake 10 minutes. Remove from oven and garnish with parsley. Let stand 5 minutes before serving. Serves 4. Enjoy!
Slicing zucchini lengthwise to sub for the noodles works well.