Lentil-based lasagna sheets are layered with two distinct and delicious homemade sauces for a comforting dish that’s full of Italian-inspired taste. Made with better-for-you ingredients, the pesto gives the meal a bright quality from the basil, and it contains spinach for extra health benefits, while the cauliflower-based Alfredo sauce really completes this vegan and gluten-free dinner. When cooking, make sure to use plenty of sauce so the sheets soak up the flavor.
Cauliflower Alfredo & Spinach Pesto Lasagna (Gluten-Free & Vegan)
Cauliflower Alfredo Sauce
- 1 Tbsp. Nutiva Organic Coconut Oil with Buttery Flavor
- 2 tsp. crushed garlic
- 1 shallot thinly sliced
- 1 cup Milkadamia Unsweetened Macadamia Milk
- 2 cups vegetable broth
- 3 cups cauliflower florets
- 1/4 cup nutritional yeast
- 1 Tbsp. lemon juice
- 1 Tbsp. olive oil
- 1/4 tsp. thyme
- 1/4 tsp. oregano
- 1/4 tsp. sea salt
- 1/4 tsp. pepper
- 1 pkg. (8 oz.) Explore Cuisine Green Lentil Lasagna Sheets
- Nutritional yeast
- Pine nuts
Preheat oven to 375 degrees F.
In food processor, pulse together pesto ingredients until emulsified.
In medium saucepan over medium heat, sauté garlic and shallot in buttery coconut oil until fragrant and golden.
Stir in milk and vegetable broth. Increase heat and bring to low boil.
In saucepan, add cauliflower florets. Lower heat to medium, cover and cook 10 minutes or until cauliflower is soft.
In blender, combine cauliflower mixture and remaining alfredo ingredients. Blend on high until creamy and smooth.
In square baking dish, spread layer of Alfredo sauce. Over sauce, layer lasagna sheets, Alfredo sauce and pesto sauce until lasagna sheets are all used.
Over final layer of lasagna sheets, spread pesto sauce; sprinkle additional nutritional yeast and pine nuts on top.
Bake 40 minutes, until noodles are cooked through.