Cauliflower Alfredo Spinach Artichoke Lasagna. Vegan Nut-free

• Vegetarian

• Produce

  • 5 Artichokes
  • 1/4 tsp Basil, dry
  • 3 cloves Garlic
  • 3 Loaded cups cauliflower florets
  • 1/2 tsp Onion powder
  • 1 cup Spinach
  • 1/4 tsp Thyme, dry

• Refrigerated

  • 3/4 cup Non-dairy milk

• Condiments

  • 2 tsp Lemon juice
  • 1 Pasta sauce or marinara sauce

• Pasta & Grains

  • 1 No boil lasagna noodles

• Baking & Spices

  • 1 very generous dash Black pepper
  • 1 tbsp Flour
  • 3 tbsp Nutritional yeast
  • 1/2 tsp Salt
  • 1 Salt

• Oils & Vinegars

  • 1 tsp Olive oil
  • 1 tbsp Olive oil, Extra Virgin

• Dairy

  • 1 Recipe pepita parmesan

• Liquids

  • 1/2 cup Water

Found on veganricha.com

Description

Ingredients

• 1 tsp olive oil
• 3 cloves garlic, chopped
• 3 loaded cups cauliflower florets (1.5 to 2 inch pieces)
• ½ cup water
• ½ tsp salt
• ¾ cup non dairy milk (I used almond milk)
• ½ tsp onion powder
• ¼ tsp dry thyme
• ¼ 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)
• 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

Directions

• 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.
• Layer ¾ -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 ¾ 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 ⅓ 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 for 45 to 50 mins.
• Cool slightly, slice and serve hot.