Cauliflower Alfredo Spinach Artichoke Lasagna. Vegan Nut-free Recipe
User Reviews
5.0
60 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
1 hr 20 mins
-
Total Time
1 hr 40 mins
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Servings
6
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Calories
199 kcal
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Cuisine
Fusion
Cauliflower Alfredo Spinach Artichoke Lasagna. Vegan Nut-free Recipe
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This Vegan Cauliflower Alfredo Lasagna is filled with Spinach, Artichokes, alfredo sauce, veggies and is a perfect main. Easy Creamy Cauliflower alfredo Sauce Recipe. Vegan Soy-free Nut-free. Makes 1 9 by 9 square lasagna pan.
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Ingredients
For the Cauliflower Alfredo Sauce:
- 1 tsp olive oil
- 3 cloves garlic chopped
- 3 loaded cups cauliflower florets 1.5 to 2 inch pieces
- 1/2 cup water
- 1/2 tsp salt
- 3/4 cup non dairy milk I used almond milk
- 1/2 tsp onion powder
- 1/4 tsp dry thyme
- 1/4 tsp dry basil or a Tbsp fresh basil leaves
- 3 Tbsp nutritional yeast
- 2 tsp lemon juice
- 1 Tbsp extra virgin olive oil
- a very generous dash of black pepper
- 1 Tbsp flour of choice omit to make gluten-free
For the Lasagna:
- Pasta sauce or marinara sauce
- 1 cup spinach
- 5 to 6 artichokes finely chopped (I used canned, drain, rinse and use)
- 1 recipe Pepita parmesan
- No boil Lasagna noodles as needed
- salt pepper and italian herb blend
Instructions
- Make the Alfredo sauce:
- In a large pan, add oil and heat at medium heat. Add chopped garlic and cook for 2 minutes. Add the cauliflower, water and salt and cover and cook for 10 minutes or until cauliflower is tender. Cool slightly, add everything including water to a blender and blend with non dairy milk, all the spices, oil, and flour. Blend to a smooth puree. Taste and adjust salt, herbs and tang if needed.
- Make the Lasagna:
- Preheat the oven to 400 degrees F / 200ºc.
- Layer 3/4 -1 cup pasta sauce in the baking pan, then layer noodles. Add more sauce to preference.
- Then layer fresh baby spinach or use frozen(thawed), then 3/4 to 1 cup alfredo sauce.
- Add another layer of noodles, then pasta sauce, then add veggies of choice like mushrooms, bell peppers, zucchini, cooked lentils or veggie burger crumbles. then layer noodles, alfredo sauce , distribute chopped artichoke hearts on the sauce. Sprinkle pepita parmesan (or nutritional yeast) on the artichoke hearts.
- Add a layer of noodles. add a 1/3 cup water all around the edges. then a good 1-1.5 cups pasta sauce on the top layer to seal all the layers. Drizzle some alfredo sauce on the pasta sauce and add pepita parm and a spray of oil. Sprinkle a generous sprinkle of salt and black pepper and italian herb blend. I also added some pepper flakes. Add vegan cheese shreds if you like.
- Cover with foil, punch a few small holes and bake at 400 degrees F / 200ºc for 45 to 50 mins.
- Cool slightly, slice and serve hot.
Notes
- nutritional values based on one serving
Nutrition Information
Show Details
Serving
1g
Calories
199kcal
(10%)
Carbohydrates
31g
(10%)
Protein
7g
(14%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Sodium
715mg
(30%)
Potassium
200mg
(6%)
Fiber
1g
(4%)
Vitamin A
470IU
(9%)
Vitamin C
5.7mg
(6%)
Calcium
64mg
(6%)
Iron
1.8mg
(10%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 199 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 199kcal | 10% |
| Carbohydrates | 31g | 10% |
| Protein | 7g | 14% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 715mg | 30% |
| Potassium | 200mg | 4% |
| Fiber | 1g | 4% |
| Vitamin A | 470IU | 9% |
| Vitamin C | 5.7mg | 6% |
| Calcium | 64mg | 6% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
60 reviews
Excellent
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