Veggie Lasagna Even Meat-Lovers Crave

• 4 cups steamed cauliflower florets
• 3 cloves garlic, minced (1 Tbs.), divided
• 3 cups shredded mozzarella, divided
• 2 cups low-fat ricotta cheese, divided
• 1 cup low-fat milk, divided
• 4 cups steamed broccoli florets
• 1 large eggplant, sliced lengthwise into 1/4-inch-thick pieces
• 2 large yellow squash, sliced lengthwise into 1/4-inch-thick pieces
• 1 large zucchini, sliced lengthwise into 1/4-inch-thick pieces
• 1 cup grated Parmesan cheese

1. Preheat oven to 350F.
2. Puree cauliflower and 11/2 tsp.
3. garlic in food processor until smooth.
4. Remove to large bowl, and stir in 1 cup mozzarella, 1 cup ricotta, and 1/2 cup milk.
5. Season with salt and pepper, if desired.
6. Heat cauliflower puree in saucepan 3 to 4 minutes, or until warm.
7. Place back in bowl, and wipe out saucepan.
8. Wipe out food processor, and add broccoli and remaining 11/2 tsp.
9. garlic; puree until smooth.
10. Remove to another large bowl, and stir in 1 cup mozzarella, remaining 1 cup ricotta, and remaining 1/2 cup milk.
11. Season with salt and pepper, if desired.
12. Heat broccoli puree in saucepan 3 to 4 minutes, or until warm.
13. Place back in bowl.
14. Spray 13- x 9-inch casserole dish with cooking spray.
15. Add layer of eggplant and 1 cup cauliflower sauce.
16. Add layer of yellow squash and 1 cup broccoli sauce.
17. Add layer of zucchini and 1 cup cauliflower sauce.
18. Repeat until you are out of veggies and top layer is either sauce.
19. Sprinkle with remaining 1 cup mozzarella and Parmesan.
20. Bake 1 hour, then let rest 15 minutes before serving.

steamed cauliflower, garlic, mozzarella, lowfat ricotta cheese, lowfat milk, steamed broccoli, eggplant, yellow squash, zucchini, parmesan cheese

Taken from www.vegetariantimes.com/recipe/veggie-lasagna-even-meat-lovers-crave/ (may not work)