1
Cook the lasagna noodles until they are slightly soft, don't overcook, and set aside.
2
Mix together the ricotta cheese, laughing cow, egg whites and green onion and season to taste, salt, pepper, garlic, etc. put in fridge until ready to use.
3
Saute chopped peppers, onions after 5 min add zucchini, squash, mushrooms and carrots. Saute until they are al dente, not too soft/mushy.
4
Add the sauteed ingredients to the spaghetti sauce and simmer for 15 min.
5
Meanwhile, Microwave the fresh spinach until it just starts to wilt and soft, not long
6
Peel and thinly slice your tomato.
7
Clean up the cauliflower, place and Ziploc and beat it until it is very fine, it will be crumbly. Discard the bigger chunks.
8
Place the crumbly cauliflower in a large bowl and toss with the fat free cheese.
9
Layer like this
Veggie Sauce
Spinach
Noodles
Ricotta Mixture
Spinach
Noodles
Veggie Sauce
Spinach
Ricotta Mixture
Sliced Tomato
If there is any sauce left use it here
10
Top with cauliflower mixture and sprinkle with Cavendar’s Seasoning