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    Home » italian

    Cauliflower Alfredo Spinach Artichoke Lasagna. Vegan Nut-free Recipe

    Published: May 19, 2014 · Modified: Feb 5, 2018 by Richa 88 Comments

    Jump to Recipe   Print Recipe
    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.
     
    Jump to Recipe   
    Cauliflower Alfredo Spinach Artichoke Lasagna | Vegan Richa. This Vegan Lasagna is filled with Spinach, Artichokes, creamy Cauliflower alfredo sauce, veggies, topped with pepita parmesan. #vegan #lasagna
     


    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!

    Cauliflower Alfredo Spinach Artichoke Lasagna | VeganRicha.com This Vegan Lasagna is filled with Spinach, Artichokes, creamy Cauliflower alfredo sauce and veggies.

    Cauliflower Alfredo Spinach Artichoke Lasagna | Vegan Richa. This Vegan Lasagna is filled with Spinach, Artichokes, creamy Cauliflower alfredo sauce and veggies. #vegan #lasagna

    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.




    Recipe Card

    Print Recipe
    5 from 17 votes

    Cauliflower Alfredo Spinach Artichoke Lasagna. Vegan Nut-free Recipe

    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.
    Prep Time20 minutes mins
    Cook Time1 hour hr 20 minutes mins
    Total Time1 hour hr 40 minutes mins
    Course: Lasagna
    Cuisine: fusion
    Servings: 6
    Calories: 199kcal
    Author: Vegan Richa

    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 (125 ml) water
    • 1/2 tsp (0.5 tsp) salt
    • 3/4 cup (183 ml) non dairy milk I used almond milk
    • 1/2 tsp (0.5 tsp) onion powder
    • 1/4 tsp (0.25 tsp) dry thyme
    • 1/4 tsp (0.25 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 (30 g) 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

    Nutrition Facts
    Cauliflower Alfredo Spinach Artichoke Lasagna. Vegan Nut-free Recipe
    Amount Per Serving (1 g)
    Calories 199 Calories from Fat 45
    % Daily Value*
    Fat 5g8%
    Saturated Fat 1g6%
    Sodium 715mg31%
    Potassium 200mg6%
    Carbohydrates 31g10%
    Fiber 1g4%
    Protein 7g14%
    Vitamin A 470IU9%
    Vitamin C 5.7mg7%
    Calcium 64mg6%
    Iron 1.8mg10%
    * Percent Daily Values are based on a 2000 calorie diet.

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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    1. Deborah

      September 09, 2023 at 12:11 pm

      5 stars
      I can always depend on your recipes for a wonderful dinner for friends and family. Thank you for the delicious recipes – I always find what I’m looking for!

      Reply
      • Vegan Richa Support

        September 14, 2023 at 8:02 pm

        so happy to hear that, thank you!

        Reply
    2. Linda

      August 21, 2023 at 11:35 am

      5 stars
      This is my go-to lasagna recipe now! I love it so much, I make it at least twice a month. Right now, I am following an oil-free whole food, plant-based diet for health reasons. So, I omit the oil and seed-based parmesan. I use DeLallo brand no-boil whole wheat lasagna noodles (yum) and the DeLallo fat-free Pomodoro sauce. SO good! The bechamel sauce is so rich and creamy! Thank you so much, Vegan Richa for an inspired recipe that gives my family comfort.

      Reply
      • Vegan Richa Support

        August 24, 2023 at 8:07 pm

        yay!

        Reply
    3. Rita

      January 07, 2022 at 5:43 pm

      5 stars
      This is so good. Had a cauliflower to use up, so I went looking for a recipe with cauliflower and chose this one and glad I did.

      As with all your recipes this is full of great flavour and everyone had seconds. Tomorrow it is Pumpkin Chickpea Curry!

      Reply
      • Vegan Richa Support

        January 08, 2022 at 9:53 am

        perfect & enjoy the curry

        Reply
    4. Christina

      December 04, 2021 at 6:23 pm

      5 stars
      Definitely the best vegan lasagna I’ve made and eaten! The alfredo sauce is healthy and super delicious, you don’t need any form of “cheese” on this one! We had to restrain ourselves from eating the whole darn thing in one night! It’s not heavy, either, and the amount of veggies makes it a winner!

      Reply
      • Vegan Richa Support

        December 06, 2021 at 11:14 am

        wow !

        Reply
    5. Esther

      November 21, 2021 at 4:59 am

      sorry. I found the freezer answer in an earlier post. Psyched to try this!

      Reply
      • Vegan Richa Support

        November 22, 2021 at 6:36 pm

        haha, ok Esther, thanks – add a rating if you feel after you make it!!

        Reply
    6. Esther

      November 21, 2021 at 4:54 am

      I’m wondering if this will hold up after being frozen. Any idea?

      Reply
    7. Christine

      September 25, 2021 at 10:26 am

      5 stars
      If you make ANY part of this recipe, make the Alfredo sauce. NOW. I use it on pizza, zoodles, dip bread and raw veggies into it. I never leave comments but It’s THAT good!

      Reply
      • Richa

        September 25, 2021 at 2:12 pm

        ❤️❤️❤️

        Reply
    8. Brad Loughead

      December 05, 2020 at 1:28 pm

      5 stars
      By far the best vegan lasagna recipe I’ve tried.
      Love it!

      Reply
      • Vegan Richa Support

        December 05, 2020 at 1:31 pm

        So glad you enjoyed this! Thanks for stopping by!

        Reply
    9. Tanya

      August 10, 2020 at 11:02 am

      5 stars
      So delicious!! I made the alfredo sauce yesterday in my instant pot – made a little extra so I could have some of it with pasta last night (served it with brimmed seitan “chicken” and mushrooms). Then I made this lasagna with the rest of the sauce today. It was so delicious and very easy and the sauce tastes rich and creamy despite being mostly cauliflower. There was enough for leftovers so that’s three tasty, easy meals sorted for the week. This is definitely going in my regular rotation.

      Reply
      • Tanya

        August 10, 2020 at 11:03 am

        Grilled seitan not brimmed!

        Reply
      • Sara

        September 09, 2020 at 8:21 pm

        5 stars
        I’ve made this twice and I absolutely love it!

        Reply
        • Vegan Richa Support

          September 09, 2020 at 9:45 pm

          twice! sounds like you kinda like it

          Reply
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