Alfredo Lasagna with Cauliflower

A nice change from traditional tomato-based lasagna, this white lasagna features pork, cauliflower, and mushrooms in a cheesy Alfredo sauce.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 425 Calories

Ingredients

• ½ cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1 pound ground pork
• 1 cup diced onion
• 2 cups shredded Monterey Jack cheese
• 1 (16 ounce) package lasagna noodles
• 2 tablespoons water, or as needed
• 1 cup sliced mushrooms
• 1 (16 ounce) jar Alfredo sauce
• 1 cup small cauliflower florets

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain.

Step 3

Meanwhile, heat oil in a skillet over medium heat. Add onion and mushrooms; saute until tender, 5 to 7 minutes. Add pork; cook and stir until crumbly and no longer pink, 5 to 7 minutes. Drain and discard grease. Stir in Alfredo sauce and remove from the heat.

Step 4

Place cauliflower in a microwave-safe bowl. Add enough water to just cover the bottom of the bowl and cover with a paper towel. Steam in the microwave on high power until tender, about 4 minutes. Drain.

Step 5

Assemble lasagna in a 9x13-inch pan by layering 1/3 of the pork sauce, 1/3 of the lasagna noodles, 1/3 of the cauliflower, and 1/4 of the Monterey Jack cheese. Repeat layers twice more, then top with remaining Monterey Jack and Parmesan.

Step 6

Bake in the preheated oven until bubbly and brown on top, 40 to 45 minutes.