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.