LASAGNA:CAULIFLOWER ALFREDO SPINACH ARTICHOKE LASAGNA.
By blum099
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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