Cauliflower Spinach Lasagna (Vegan)

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


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


  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.


  • 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