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I thought I would not be baking this past week because the predicted temps were in the 80s. But you know this is the pacific northwest. So there were a few cool days (low 60s) at the end of the week and I cranked up the oven to cook up this delightful Lasagna.
With Layers of Cauliflower alfredo sauce, pasta sauce, spinach, artichokes, veggies, and a parmesan topping, this one is a keeper. There are no nuts in the sauces and the sauces are gluten-free. The Lasagna can be made gluten-free with gf noodles. Add more layers, veggies of choice, some cooked lentils to make it hearty.
Hubbs isnt fond of oozing pasta sauce, so it might look a tad bit less sauce, but it actually is very moist, and has so many flavors in every bite. Make this Cauliflower Alfredo Lasagna this week!
Here is a nice article on how clothes and cosmetics can be vegan too. Sometimes things as mundane as a scarf for winter or a pretty Indian dress can be entirely made of animal products like Wool and silk. Both are inherently cruel products. Most of our wardrobe, bedding, regular use items have changed to all cotton and other natural fiber products. With hubb’s hike training though, there are newer things to research like finding a non down insulated jacket (800 down rating) for him to sleep at 14000 feet, a non down sleeping bag, non leather hiking boots and so on. He found the hiking boots, but the search for a good jacket and sleeping bag continues.
Look at all those layers and spinach and artichoke.
More Lasagnas on the blog
Lasagna Bechamel with Cauliflower Sweet Potato
Lasagna Bolognese
Chipotle Tomato Sauce Lasagna with Havarti, mushrooms and spinach
Individual Sweet Potato Mini Pepper Alfredo Bake
Steps:
Add a good layer of pasta sauce, then a layer of noodles. Then fresh or frozen spinach and alfredo.
spread the alfredo, another layer of noodles then pasta sauce. Add veggies og choice like mushrooms, zucchini, peppers etc.
Add a layer of noodles, then alfredo sauce and spread chopped artichokes over the sauce.
another layer of noodles, pasta sauce, sprinkle salt, pepper, pepita parm and spray of oil.
Bake for 45 – 50 mins. Cool slightly, cut up the slices and serve hot!
Cauliflower alfredo inspired by Pinch of yum and Oh she glows.
Cauliflower Alfredo Spinach Artichoke Lasagna. Vegan Nut-free Recipe
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I make the Alfredo sauce a day or two ahead of time & then just re-blend it just before cooking lasagna dish?
Yes that should work fine.
This was amazing! I love lasagna, but hate how involved it normally is to prepare. This was so simple and so delicious! My husband who is very judgmental of my vegan cooking said it was in the top five things I’ve ever made. That’s saying something. Thank you so much for sharing. This is a keeper for sure:)
Thanks Angela! So glad it’s a keeper!
What a delicious recipe!
I only wonder how you calculate the calories. I made it for 2 persons and I counted more then 600 calories, that’s 300+ calories per person instead of 199…………
I used 98 grams of lasagne pasta = 340 calories in this recipe.
I guess your calculation is without the pasta?
Awesome! Serving size is listed as 6.(6 slices of the lasagna). So the nutrition is for 1 of the 6 serves. it included pasta. If your serving sizes are larger, then just multiply accordingly.
Love this recipe. I’ve made it several times and it’s been a hit with everyone!!
yay!
Tried it, and the whole family LOVED it!
thank you
yay!
This was so good and turned out perfectly! I used a combo of the vegan crumbles sautéed with mushrooms and some onions for the veggie layer. You’re recipes are always spot on!
AWesome!!
Really enjoying your new cookbook and this recipe! I’d like to make it again to freeze. Do you have any suggestions for freezing?
Just freeze like regular lasagna. Layer, cover and freeze. Thaw for a bit and bake.
Made this tonight! My husband and I agreed that it is the best vegan lasagna we have tried to date… and we have been vegan for almost 8 years, and I’ve been a vegetarian my entire life, so that says something. I’m sharing the recipe with my entire vegetarian family. Thank you!
yay!!!!
This lasagna is so good! I did not add any veggies/proteins of my choice, I just kept it plain and it was a great balance of layers in my opinion. I also used store bought vegan parmesan and 4 jars of grilled marinated artichokes (because my boyfriend loves artichokes) but 3 jars will probably suffice (still drained and rinsed them, of course). This was simple to make and I highly recommend it. Will be making it again next week for my family.
I made this last night for dinner and it was delicious! I did sub the lasagna noodles for layers of thinly sliced eggplant and zucchini, and as you mentioned, I cut down on the liquid in the cauliflower alfredo (omitted water entirely). I also omitted the artichoke, because I completely forgot to add it. But I did add in sauteed mushrooms and onion, and a layer of spinach (which I left raw) and green bell peppers. I also added in a layer of chopped up vegan meatballs (from Trader Joes) which I think was a nice touch!
It was so delicious, I ended up eating almost 1/3 of the pan! I figured that was okay since it was really just a tray of delicious vegetables. Thanks for the recipe, will be enjoying the leftovers for lunch today and making this again!