Cauliflower Spinach Lasagna (Vegan)

Sharon Palmer

If you love cauliflower as much as I do, you are sure to be thrilled with this completely plant-based (vegan) Cauliflower Spinach Lasagna. While you might not think of cauliflower as the vegetable of choice in a classic lasagna, it does quite well, thank you very much! Not only is this humble vegetable rich in flavor, it’s packed with nutrients that have been linked to cancer protection. 

This lasagna dish looks impressive, but it’s deceptively simple. Just cook up a simple marinara sauce with cauliflower, onions and bell pepper, and layer pasta with spinach, sauce, plant-based sour cream and cheese, and a topping of pine nuts. You will be rewarded with pure comfort food nirvana thanks to this fabulous combination. It only takes about 15 minutes to get this family-sized meal in the oven and baking away for dinner. While it’s baking, toss together a hearty salad, such as this Tofu Kale Salad or French Lentil Salad, and your dinner is ready to go.

The leftovers are just fabulous the next day—tote a square of this lasagna to work or enjoy warmed up for a second meal or even snack. Rich in antioxidant compounds, flavor, and health, this lasagna is light on the pasta (and carbs) and low in saturated fats. I love to take this dish to parties, potlucks, or even holiday meals. Viva la cauliflower!

Follow along as I show you to make this delicious recipe for Cauliflower Spinach Lasagna in this video here.

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Cauliflower Spinach Lasagna (Vegan)


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  • Author: The Plant-Powered Dietitian
  • Yield: 8 servings 1x
Scale

Ingredients

Cauliflower Marinara Sauce:

Layers and Toppings:

  • 6 sheets (about 8 ounces) whole grain lasagna
  • 6 ounces fresh baby spinach leaves
  • 1/2 cup plant-based sour cream (make it from scratch here, or purchase prepared, such as Follow Your Heart or Tofuti)
  • 1 cup shredded plant-based cheese, Mozzarella (i.e., Daiya, Follow Your Heart)
  • 1/4 cup pine-nuts

Instructions

  1. Prepare Cauliflower Marinara Sauce: Heat olive oil in a large sauté pan or skillet. Add onion, pepper, cauliflower and garlic and sauté 8 minutes. Stir in oregano, smoked paprika and marinara sauce and heat until bubbly.
  2. Preheat oven to 375 F.
  3. To prepare lasagna, spray a 9 × 13 inch baking dish with nonstick cooking spray. Arrange 3 sheets of lasagna noodles on the bottom of the dish, then top with half of the spinach (3 ounces), half of the cauliflower marinara sauce, ¼ cup of the plant-based sour cream in dollops, and 1/2 cup plant-based cheese. Repeat layers again. Sprinkle with pine-nuts.
  4. Cover with foil and bake for 40 minutes on top rack of oven. Remove foil and bake for an additional 10-15 minutes, until browned and cooked through.
  5. Slice into 8 squares and serve immediately.

Nutrition

  • Serving Size: 1 serving
  • Calories: 230
  • Sugar: 8 g
  • Sodium: 409 mg
  • Fat: 8 g
  • Saturated Fat: 3 g
  • Carbohydrates: 34 g
  • Fiber: 6 g
  • Protein: 9 g
  • Cholesterol: 2 mg

Keywords: cauliflower, cauliflower lasagna, spinach, vegan lasagna

For more plant-based cauliflower recipes, check out some of my favorites here:

Healthy Buffalo Cauliflower with Ranch Dip
Spicy Cauliflower Cilantro Salad
Purple Cauliflower Salad with Lemon Vinaigrette

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