free of gluten and top 9 allergens
Tender sheets of pasta, cauliflower cream, and veggies with a tomato sauce make the perfect lasagna. No ricotta cheese needed!
We took a shortcut for this recipe by using store-bought marinara. However, if you prefer to make sauce from scratch, we have just the recipe for you.
Lasagna takes a little work, but it’s definitely worth it and the leftovers will keep you happy for days.
mise en place
Method
- Mix together olive oil, garlic powder, salt and pepper in a large bowl. Add cauliflower florets and toss to coat. Roast cauliflower at 400°F until tender. Remove from oven and let cool slightly.
- Puree cauliflower, hemp milk, nutritional yeast, and Dijon style mustard in a blender until smooth. Store in fridge until needed.
- In a large saucepan, bring about 2-inches of water to a boil. Place kale in a steamer basket and set in saucepan. Lower heat, cover and steam for 4 minutes. Remove steam basket and roughly chop kale when cool. Set Aside.
- In the same saucepan, repeat the steaming process with broccoli florets. Steam florets for 4 minutes, or until broccoli is crisp tender. Transfer broccoli to an ice bath (bowl of water and ice) to stop the cooking process. When broccoli is chilled, drain well. We like to drain by spinning the florets in a salad spinner. Set aside.
- Sauté diced onions for 6-8 minutes. Set aside.
The Trick to the Noodles
Lasagna noodles need structure to hold all the yummy ingredients layered between them. To ensure they’re not mushy, cook the noodles al dente, typically two minutes before the time on the box instructs. Stir often to prevent sticking.
When noodles are ready, drain in a colander and rinse with cool water, gently separating any noodles that may be sticking together.
Spread a little olive oil on a large rimmed baking sheet, and lay the cooked noodles on the sheet, gently flipping them over so both sides get coated with a little oil to prevent them from sticking.
We have our favorite gluten free pastas. For lasagna, we like Tinkyada Brown Rice Lasagna Noodles. There are gluten free oven-ready lasagna noodles that don’t need to be cooked. However, we prefer Tinkyada.
Assembly
- Spread 1-1/2 cups of marinara on the bottom of a 13x9x2-inch casserole or lasagna dish. When we’re in a hurry we use store-bought marinara, such as Rao’s. If you have time and like to make your own sauce, try our tomato sauce. It’s delicious! Arrange a layer of noodles lengthwise over marinara, slightly overlapping.
- Spread half of the cauliflower cream over the noodles. Evenly top with half of the onions, followed by half of the kale, and then half of the broccoli. Sprinkle with 1/2 cup mozzarella style shreds.
- Arrange a second layer of noodles in the opposite direction of first layer, trimming with shears to fit. Repeat with remaining cauliflower cream, onions, kale, broccoli, and 1/2 cup mozzarella style shreds.
- Arrange the third layer of noodles lengthwise. Spread 1-1/2 cups marinara sauce over the noodles and top with 1 cup mozzarella style shreds.
- Cover lasagna with parchment paper to prevent cheese from sticking to the foil. Then wrap tightly in foil and bake 40 minutes in an oven preheated to 350°F. If you don’t have parchment paper, be sure to spray the foil with cooking spray to prevent cheese from sticking to the foil.
Uncover and bake an additional 15 minutes, or until sides are bubbling. Cool for 15 minutes before serving.
Enjoy with a nice big green salad and some gluten free garlic bread!
Your Allergy Chefs are participants in the Amazon Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.
Garden Veggie Lasagna with Cauliflower Cream
Yield one (13x9x2-inch) pan
Free of: gluten and top 9 allergens.
Cauliflower cream, veggies, and tomato sauce make the perfect lasagna.
Ingredients
Cauliflower Cream
1 tbsp olive oil
1/4 tsp garlic powder
1/2 tsp salt, divided (1/4 tsp + 1/4 tsp)
1/4 tsp ground black pepper
4 cups cauliflower florets (14-16 ounces of florets from about one medium cauliflower head)
1 cup unsweetened hemp milk
2 tbsp nutritional yeast
2 tsp Dijon-style mustard
Lasagna
1 tbsp olive oil
1-1/2 cups chopped onion
1/2 tsp salt
4 cups firmly packed kale
5 cups broccoli florets
3 cups store-bought marinara, such as Rao's
15 sheets cooked lasagna noodles, such as Tinkyada Lasagna Brown Rice Pasta (about 14 ounces), see recipe notes
2 cups mozzarella style shreds
Instructions
- For the cauliflower cream, preheat oven to 400-degrees F.
- In a large bowl, mix together oil, garlic powder, 1/4 tsp salt, and pepper. Add cauliflower florets and toss to coat. Spread cauliflower, cut side down, on a baking sheet lined with parchment paper or foil. Bake for 20 minutes, or until cauliflower is tender. Remove from oven and let cool slightly.
- Place cauliflower in a blender with 1/4 tsp of salt, milk, nutritional yeast, and mustard. Puree until smooth, about 30-40 seconds. Transfer to a container and store in fridge until needed.
- For the lasagna, preheat oven to 350-degrees F.
- Heat olive oil in a small saucepan over medium heat. Add onions and 1/2 tsp salt and cook until onions are soft and translucent, about 6-8 minutes. Set aside.
- In a large saucepan, bring about 2-inches of water to a boil. Place kale in a steamer basket and set in saucepan over boiling water. Lower heat, cover and steam for 4 minutes. Remove steam basket and roughly chop kale when cool. Set aside.
- In the same saucepan, cover and repeat the steaming process with the broccoli for about 4 minutes, or until broccoli is crisp tender. Transfer broccoli to an ice bath (bowl of water and ice) to stop the cooking process. When broccoli is chilled, drain well. We like to drain by spinning the florets in a salad spinner. Set aside.
- To assemble, spread 1-1/2 cups of marinara on the bottom of a 13x9x2-inch casserole or lasagna dish. When we're in a hurry we use store-bought marinara. If you have time and like to make your own sauce, our tomato sauce recipe is delicious! Arrange a layer of noodles lengthwise over the marinara, slightly overlapping.
- Spread half of the cauliflower cream over the noodles. Evenly top with half of the onions, followed by half of the kale, and then half of the broccoli. Sprinkle with 1/2 cup mozzarella style shreds.
- Arrange a second layer of noodles in the opposite direction of first layer, trimming with shears to fit. Repeat with remaining cauliflower cream, onions, kale, broccoli, and 1/2 cup mozzarella style shreds.
- Arrange the third layer of noodles lengthwise. Spread 1-1/2 cups marinara over the noodles and top with 1 cup mozzarella style shreds.
- Cover lasagna with parchment paper to prevent cheese from sticking to the foil. Then wrap tightly in foil and bake for 40 minutes. If you don't have parchment paper, be sure to spray the foil with cooking spray to prevent sticking.
- Uncover and bake an additional 15 minutes, or until sides are bubbling. Cool 15 minutes before serving.
- Enjoy with a green salad and some gluten free garlic bread!
Notes
Lasagna noodles need structure to hold all the yummy ingredients layered between them. To ensure they're not mushy, cook the noodles al dente, typically two minutes before the time on the box instructs. Stir often to prevent sticking.
When noodles are ready, drain in a colander and rinse with cool water, gently separating any noodles that may be sticking together.
Spread a little olive oil on a large rimmed baking sheet, and lay the cooked noodles on the sheet, gently flipping them over so both sides get coated with a little oil to prevent them from sticking.
Courses Mains