Cauliflower-Cheese Pesto Lasagna

Yields: 4 Servings Difficulty: Medium Prep Time: 20 Mins Cook Time: 40 Mins Total Time: 1 Hr


0/23 Ingredients
Adjust Servings
    The Pesto
  • Alfredo Sauce
  • For The Lasagna


0/10 Instructions
  • Preheat the oven to 375°F.
  • For the pesto: Pulse the ingredients in a food processor until well combined. Set aside.
  • For the Alfredo sauce: Sauté the coconut oil, garlic, and shallot in a medium saucepan over medium heat until fragrant and golden.
  • Stir in the milk and vegetable broth. Increase the heat and bring the mixture to a medium boil.
  • Add the cauliflower florets to the saucepan. Lower the heat to medium
  • cover, and cook for 10 minutes, or until the cauliflower is soft.
  • Combine the cauliflower mixture and the remaining Alfredo sauce ingredients in a blender and blend on high until creamy and smooth.
  • To assemble the lasagna: Spread a layer of Alfredo sauce in a square (9 x 9-inch) or rectangular (9 x 13-inch) baking dish. Layer 4 lasagna sheets over the sauce. Spread a layer of pesto sauce over the lasagna, then add another layer of 4 lasagna sheets. Alternate layering the Alfredo sauce, 4 sheets of pasta, pesto, and 4 sheets of pasta until all the sheets are used, reserving enough pesto for the top layer.
  • Sprinkle the nutritional yeast and pine nuts over the top pesto layer. Note: Depending on the size of the dish, you may be preparing 3 or 4 layers.
  • Bake the lasagna in the oven for 40 minutes, until the noodles are cooked through.

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