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Cauliflower Alfredo & Spinach Pasto Lasagna (Gluten-Free)
Total Time: 1 hour
Servings: 4
Ingredients:
Pesto Sauce
- 1 cup fresh basil leaves
- 1/2 cup spinach
- 2 cloves garlic peeled
- 3 Tbsp. pine nuts
- 1/3 cup nutritional yeast
- 1/3 cup olive oil
- 1/4 tsp. sea salt
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
Lasagna
- 1 pkg. (8 oz.) Explore Cuisine Green Lentil Lasagna Sheets
- Nutritional yeast
- Pine nuts
Instructions:
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Preheat oven to 375 degrees F.
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In food processor, pulse together pesto ingredients until emulsified.
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In medium saucepan over medium heat, sauté garlic and shallot in buttery coconut oil until fragrant and golden.
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Stir in milk and vegetable broth. Increase heat and bring to low boil.
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In saucepan, add cauliflower florets. Lower heat to medium, cover and cook 10 minutes or until cauliflower is soft.
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In blender, combine cauliflower mixture and remaining alfredo ingredients. Blend on high until creamy and smooth.
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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.
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Over final layer of lasagna sheets, spread pesto sauce; sprinkle additional nutritional yeast and pine nuts on top.
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Bake 40 minutes, until noodles are cooked through.
This recipe was originally published on my Vitacost blog. Check out more recipes here.
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