Name: Cauliflower Alfredo Spinach Artichoke Lasagna
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: 6 servings
Ingredients: 1 tsp olive oil; 3 cloves garlic cloves (chopped); 3 cup cauliflower florets (1.5 to 2 inch pieces, loaded); 0.5 cup water; 0.5 tsp salt; 0.75 cup non dairy milk (such as almond milk); 0.5 tsp onion powder; 0.25 tsp dried thyme; 0.25 tsp dried basil; 1 tbsp fresh basil leaves (optional, if not using dried basil); 3 tbsp nutritional yeast; 2 tsp lemon juice; 1 tbsp extra virgin olive oil; null dash black pepper (very generous); 1 tbsp all purpose flour (omit to make gluten-free); null null marinara sauce (or pasta sauce, as needed); 1 cup baby spinach (fresh or thawed frozen); 5 null artichoke hearts (5 to 6, finely chopped (canned, drained, rinsed)); 1 recipe vegan parmesan (or nutritional yeast); null null lasagna sheets (no-boil, as needed); null sprinkle salt; null sprinkle black pepper; null sprinkle italian seasoning; null dash pepper flakes (optional); null null vegan cheese shreds (optional); null null mushrooms (optional); null null bell pepper (optional); null null zucchini (optional); null null cooked lentils (optional); null null veggie burgers (crumbled, optional)

Instructions

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1

Preheat the oven to 400 degrees F / 200ºc.
2

Make the Alfredo sauce: In a large pan, add olive oil (1 tsp) and heat at medium heat. Add chopped garlic (3 cloves) and cook for 2 minutes.
3

Add the cauliflower florets (3 cups), water (0.5 cup) and salt (0.5 tsp). 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 (0.75 cup), onion powder (0.5 tsp), dried thyme (0.25 tsp), dried basil (0.25 tsp) (or fresh basil leaves (1 tbsp)), nutritional yeast (3 tbsp), lemon juice (2 tsp), extra virgin olive oil (1 tbsp), and a very generous [dash black pepper]. Blend to a smooth puree. Taste and adjust salt, herbs and tang if needed.
4

Make the Lasagna: Layer [0.75-1 cup marinara sauce] in the baking pan, then layer [lasagna sheets]. Add more [marinara sauce] to preference.
5

Then layer baby spinach (1 cup) or use frozen(thawed), then [0.75-1 cup alfredo sauce].
6

Add another layer of [lasagna sheets], then [marinara sauce], then add veggies of choice like [mushrooms], [bell pepper], [zucchini], [cooked lentils] or [veggie burgers] crumbles. Then layer [lasagna sheets], [alfredo sauce], distribute chopped hearts (5 artichoke) on the sauce. Sprinkle vegan parmesan (1 recipe) (or [nutritional yeast]) on the [artichoke hearts].
7

Add a layer of [lasagna sheets]. Add water (0.33 cup) all around the edges. Then a good [1-1.5 cups marinara sauce] on the top layer to seal all the layers. Drizzle some [alfredo sauce] on the [marinara sauce] and add [vegan parmesan] and a [spray oil]. Sprinkle a generous [sprinkle salt] and [sprinkle black pepper] and [sprinkle italian seasoning]. You can also add some [pepper flakes] if you like. Add [vegan cheese shreds] if you like.
8

Cover with foil, punch a few small holes and bake at 400 degrees F / 200ºc for 45 to 50 minutes.
9

Cool slightly, slice and serve hot.