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5 from 21 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
Cook Time1 hour 20 minutes
Total Time1 hour 40 minutes
Course: Lasagna
Cuisine: fusion
Servings: 6
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 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
US Customary - Metric

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

Serving: 1g | Calories: 199kcal | Carbohydrates: 31g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Sodium: 715mg | Potassium: 200mg | Fiber: 1g | Vitamin A: 470IU | Vitamin C: 5.7mg | Calcium: 64mg | Iron: 1.8mg