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LASAGNA:CAULIFLOWER ALFREDO SPINACH ARTICHOKE LASAGNA.

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Rate this recipe 4.5/5 (10 Votes)

Ingredients

  • Ingredients:
  • Cauliflower Alfredo Spinach Artichoke Lasagna
  • Allergen Information: Free of Dairy, egg, corn, soy, nut.
  • Makes one 9 by 9 inch square pan
  • For the 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
  • Pepita Parm:
  • Herbed Pepita Parmesan:
  • 1 Tbsp Pepitas (pumpkin seeds)
  • 1 Tbsp bread crumbs, or gf crumbs or oats or pepitas
  • 1/4 tsp dry thyme
  • 1/4 tsp dry rosemary
  • a generous dash of black pepper
  • 1-2 tsp nutritional yeast

Details

Preparation

Step 1

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