Cauliflower Alfredo Spinach Artichoke Lasagna

19 100 700
Ingredients Minutes Calories
Prep Cook Servings
20 min 1 h 20 min 4
Cauliflower Alfredo Spinach Artichoke Lasagna
Health Highlights

Ingredients


1 tsp Olive Oil, Extra Virgin
3 clove(s) Garlic (chopped)
3 small head Cauliflower (florets)
1/2 cup Water, filtered
1 tsp Salt
3/4 cup Almond milk, unsweetened (or any non dairy milk)
1/2 tsp Onion powder
1 dash Thyme, dried
3/4 tsp Basil, fresh
3 tbsp Nutritional yeast
2 tsp Lemon juice
1 tbsp Olive Oil, Extra Virgin
1 dash Black pepper
2 cup Marinara pasta sauce
1 cup Spinach
6 heart Artichoke hearts, canned (drain and rinse)
2 cup Parmesan cheese, grated
15 noodle(s) lasagna noodle, whole-wheat, dry (no boil type)
1 tbsp Italian herb seasoning, McCormick

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.

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.


Nutrition Facts

Per Portion

Calories 700
Calories from fat 209
Calories from saturated fat 92
Total Fat 23.2 g
Saturated Fat 10.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.3 g
Monounsaturated Fat 8.7 g
Cholesterol 46 mg
Sodium 2303 mg
Potassium 1647 mg
Total Carbohydrate 88 g
Dietary Fiber 16.1 g
Sugars 14.0 g
Protein 42 g

Dietary servings

Per Portion


Grain 2.9
Milk Alternative 1.2
Vegetables 4.4

Energy sources


Pygal46%467.03938269558773183.8551195622820830%324.64656325937534263.088615355297624%319.49306421844597131.447083290167646%30%24%CarbohydratesFatProtein
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