Steve gets off work earlier than me and he came over the other night be help with garbage, then he challenged himself to make this dish from Jessica Seinfeld’s Deceptively Delicious. He was in a bit of a hurry and didn’t read the direction for cauliflower puree closely enough. He didn’t steam the veg first and ended up having a difficult time pureeing it in the blender. In his defense, its not well laid out in the book. You have to go back and forth between pages for directions on how to steam, and then directions on how to purée, which is a little cumbersome if you haven’t made purées before. Anyway, when I got home I tried microwaving the puree but gave up because I couldn’t really tell if it was doing anything. We went on with the recipe as directed and it turned out pretty well I think. In the first couple of bites I could taste the cauliflower but got used to it. It may have been because it wasn’t cooked first, I’m not sure. Other than that, it’s a pretty basic dish but once Miss M. finally starts eating foods that are mixed together, I will give it a try again. (Sorry about posting such a mess of a dish but we nearly forgot to take a pic.)
8 whole wheat lasagna sheets ( 4×4 or 3×6 inches)
1 lb chicken breasts, cooked and shredded
3/4 cup part-skim ricotta cheese
3/4 cup cauliflower puree
1/4 cup grated parmesan
1 tsp garlic powder
1/4 tsp salt
2 cups jarred tomato sauce
1 cup shredded part skim mozzarella cheese
Ahead of time: cut the cauliflower into bite sized pieces and steam for about 10 minutes. Whir in a blender or food processor for about a minute or two, with a teaspoon or two of water, until smooth.
Boil and salt the water for the lasagna sheets. Cook, drain and then place the lasagna in a bowl of cool water.
Preheat the oven to 350 degrees. Coat a 9×13 pan with cooking spray.
In a large bowl, mix the chicken, ricotta, cauliflower puree, parmesan, garlic powder, and salt until the chicken is well coated.
Place 1 lasagna sheet on the cutting board. On the edge closest to you, spread out 1/4 cup of the filling so that it covers 1/3 of the sheet. With your fingertips, roll the lasagna into a tube (lift the edge of the pasta with the filling and roll). Transfer seam-side down to the baking sheet. Pour the sauce around the cannelloni but not on top. Sprinkle with mozzarella and bake, uncovered, 25-30 minutes.