Tasty, low-fat lasagna without the added carbs of noodles. Grand-prize winner in the 2008 Oregon Healthy Living magazine recipe contest, submitted by Lin Scarrow of Gold Hill.
1/2 cup (1/4 cup each for top and bottom) Parmesan cheese
1 medium to large cauliflower
2 cans (26.5 oz) spaghetti sauce
9 slices nonfat American cheese
2 cans sliced mushrooms
1/4 to 1/2 of a chopped onion
Optional: layers of celery, spinach, zucchini, etc.
Spray 9-by-11-inch baking dish with nonstick cooking spray, then sprinkle Parmesan cheese in the bottom.
Clean and separate uncooked cauliflower into 11/2;-inch or so florets and line pan with these. Pour 2 cans of spaghetti sauce over top
Place layer of nonfat cheese to cover, then a layer of Parmesan.
Place another layer of cauliflower, or, for variety, use mushrooms, corn, onion, celery, spinach or slices of zucchini, instead. Then add another layer of nonfat cheese and top again with rest of Parmesan.
Bake in a preheated, 350-degree oven for 45 minutes.
Serves: About 6 people