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:
- Preheat oven to 375°F.
- In a food processor, pulse together pesto ingredients until emulsified.
- In a medium saucepan over medium heat, sauté garlic and shallot in buttery coconut oil until fragrant and golden.
- Stir in macadamia milk and vegetable broth. Increase heat and bring to a low boil.
- Add cauliflower florets to the saucepan. Lower heat to medium, cover, and cook for 10 minutes or until cauliflower is soft.
- Transfer cauliflower mixture to a blender. Add nutritional yeast, lemon juice, olive oil, thyme, oregano, sea salt, and pepper. Blend on high until creamy and smooth.
- In a square baking dish, spread a layer of Alfredo sauce.
- Layer lasagna sheets over the sauce, then add more Alfredo sauce and pesto sauce. Repeat layering until all lasagna sheets are used.
- Spread pesto sauce over the final layer of lasagna sheets. Sprinkle additional nutritional yeast and pine nuts on top.
- Bake for 40 minutes, until noodles are cooked through.
