Once inside the walls of Pompeii, you can see the outline of Mount Vesuvius in the distance. It's a little eerie!
I figured, if archaeologists can dig out the ruins of Pompeii, I can at least attempt to make one of my favorite Italian dishes. I don't know what it is about lasagna, but I've only made 4 or so in my entire life. And I love lasagna, so this is a shame. But after making the Lasagna with Roasted Cauliflower Ricotta & Spinach from Appetite for Reduction, I think all that is about to change.
After the cauliflower is roasted, you just mash it up with some tofu, salt, pepper, nooch, and fresh lemon juice.
The lasagna was devoured by all three of us. My toddler son loved it (except the olives :) and ate his entire plate. The leftovers were even better the next day! In fact, I might make this a day ahead next time. I think it helped the flavors to meld, and the layers "stuck" together better after a second baking. I'll probably also add even more veggies (zucchini, onions, mushrooms, eggplant) next time to really bulk it up. But I couldn't believe the nutrition facts on this dish - only 300 calories and 6 grams of fat per serving, and it makes 6 BIG servings! It also supplies 35% of your vitamin A, 150% (!!) of your vitamin C, 25% of your calcium, and 30% of your iron. This is a lasagna I can feel GREAT about eating and serving to my family!!