Lasagna with Roasted Cauliflower Ricotta and Spinach

I picked up Isa Chandra Moskowitz’s cookcook, Appetite For Reduction, from the library recently and decided to make the lasagna with roasted cauliflower ricotta and spinach.  I’ve been looking for a good vegan lasagna, but what I got was simply a delicious lasagne that happened to be vegan.  Because I didn’t check my ingredients carefully, I didn’t have olives so I couldn’t make it last night, but I made the cauliflower ricotta yesterday and just heated it up before assembling the lasagna tonight.  Give it a try, even if you’re a meat-eater.  It’s tasty in its own right and has a mere 300 calories (only 60 from fat), 8 g. of fiber and 16 g. of protein, plus 35% of vitamin A, 150% of vitamin C, 25% of calcium and 30% of iron, (based on 6 servings/batch.)  Next time I would consider making a double batch, which I don’t think would take that much longer and would give me more leftovers.  I’m going to freeze part of this batch and see how that works.