This is a healthy spin on an Italian classic. The tomato sauce gets left behind for this recipe, but don’t worry because you’ll be making a rich vegan Alfredo sauce that uses cauliflower as the base. We promise that you won’t feel extremely bloated and incapable of moving after eating a square of this lasagna!
- Prep Time:15m
- Cook Time:50m
- Total Time:1h 5m
- Serves: 9 servings
- Category: Entrees, Vegan, Vegetarian
Ingredients
For the Cauliflower Alfredo Sauce
- 6 -7 cups water
- 5 c cauliflower florets
- 1 tbsp. olive oil
- 5 large cloves garlic, minced
- 1 tsp. sea salt (more to taste)
- 1/2 tsp. black pepper
- 1/2 c unsweetened almond milk
- vegan Parmesan cheese, to taste
For the Lasagna
- 10 lasagna noodles
- 4 c cauliflower Alfredo sauce
- 1 1/2 c tomatoes, diced
- 1 c shredded carrots
- 1 1/2 c spinach
- 3 c mixed vegan shredded cheese
- sea salt and pepper, to taste
Instructions
For the Cauliflower Alfredo Sauce
- Add the water to a large stockpot over medium-high heat and bring to a boil. Add the cauliflower florets and cook for about 7 minutes, or until fork tender. Remove from heat and do not drain the water.
- While the cauliflower is cooking, add the olive oil to a small pan over medium heat and sauté the garlic in it for about one minute. Remove from heat. Use a slotted spoon to transfer the cauliflower florets to
- Using a slotted spoon, transfer the cauliflower florets to a food processor. Use a ladle to transfer about one cup of the water, and then pour the garlic and oil into the processor. Pour the almond milk in the processor, season with sea salt and pepper, and blend until smooth and creamy.
For the Lasagna
- Preheat your oven to 375º F. Cook the lasagna noodles in boiling water according to the instructions on the box. You don't want them to be super soft; rather, you want them to firm enough to handle without breaking.
- Spread a spoonful of cauliflower sauce on the bottom of a 9x13-inch glass baking dish along with a drizzle of olive oil to prevent sticking.
- Place one layer of lasagna noodles on the sauce, ladle another half-cup of sauce on the noodles, and then top with a quarter-cup or half-cup of tomatoes, carrots, and spinach. Scatter about one cup of cheese on top of the veggies.
- Repeat this process until you have about 4 layers. Make sure you finish with a layer of noodles and top with cheese. Cover the dish with tin foil and bake in the oven for 25 minutes. Remove the foil and then bake for another 10-20 minutes, or until the cheese is golden brown.
- Remove from the oven, cut into squares, and enjoy.
Notes
I used a combination of fresh diced tomatoes and canned diced tomatoes. If you do use tomatoes, be sure to drain the excess liquid out before adding them to the lasagna, otherwise it will be too watery. I also found that sprinkling sea salt over each of the veggie layers helped it to be more flavorful, especially as leftovers.
