- For the cauliflower Alfredo sauce
- 5 large cloves garlic, minced
- 1 tbsp. vegan butter
- 5 c cauliflower florets
- 6 -7 cups vegetable broth or water
- 1 tsp. sea salt (more to taste)
- ½ teaspoon pepper (more to taste)
- ½ cup milk substitute (more to taste)
- vegan Parmesan cheese to taste
- For the lasagna
- 10 lasagna noodles
- 4 c cauliflower Alfredo sauce
- 5 c veggies (I used chopped fresh greens, grated carrots, fresh and tomatoes)
- 3 c mixed vegan shredded cheese substitute like Mozzarella, Provolone, Parmesan, etc.
- sea salt and pepper to taste
- For the cauliflower sauce: Saute the garlic with the butter in a large nonstick skillet over low heat until the garlic is soft and fragrant. Bring the cauliflower in the water or broth for 7-10 minutes or until cauliflower is fork tender. Do not drain. Use a slotted spoon to transfer the cauliflower pieces to a blender or food processor. Add 1 cup vegetable broth or cooking liquid, sauteed garlic/butter, salt, pepper, and milk. Blend or puree for several minutes or until very smooth.
- For the lasagna: Preheat oven to 375 degrees. Boil the lasagna noodles for a few minutes until they are just starting to soften but still stiff and cool enough to handle.
- Spread a spoonful of cauliflower sauce on the bottom of a 9 inch square glass baking dish with a drizzle of olive oil to prevent sticking. Layer lasagna noodles, ½ cup sauce, one fourth of the veggies, a good sprinkle of salt, ½ cup cheese, and ¼ cup sauce (I put sauce in each layer twice – once under the veggies and once on top). Repeat layers 4 times, ending with noodles. Cover the top noodle layer with ½ cup sauce and the remaining 1 cup of cheese.
- Cover with greased foil and bake for 25 minutes. The liquid should be bubbling along the sides of the dish. Remove the foil and bake uncovered for another 10-20 minutes or until the cheese is golden brown to your liking. Cool for a few minutes before cutting and serving.
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.