Cauliflower Alfredo Spinach and Mushroom Lasagna

I don't know about you, but I am a sucker for a good lasagna. There is something so comforting and scrumptious about digging into a big pan of lasagna. One of my goals on this plant-based journey is to change and modify family favorites to be heart healthy and guilt-free new favorites.  This lasagna totally hits the mark!!

I mean, come on! Look at that thing! Such a beaut. This is a really easy recipe that I modified from Vegan Richa's Vegan Lasagna. I used her FABULOUS Cauliflower Alfredo Sauce to replace that classic creamy ricotta component that is totally necessary in a lasagna. Something that has REALLY helped me as I navigate this new way of eating is to change my expectations. Obviously, this lasagna is NOT going to taste like a lasagna that is loaded with ground beef, ricotta, and mozzarella. But that's ok! Learning not to compare it to how it stacks up to the original helps you keep an open mind, and helps you to enjoy the beautiful, simple flavors found in a dish that is packed with veggies and plants. Can you tell I like this lasagna???? Its so good, guys.

Look how creamy and dreamy that is?? Ok, here is the recipe!

Lasagna
1 package of whole wheat or brown rice lasagna noodles (I used brown rice)
1 28 oz can crushed tomatoes (make sure to find one without added sugar)
7-8 raw mushrooms
3-4 cups raw or frozen spinach (I used raw)
2-3 leaves fresh basil
1 tbsp onion powder
1/2 tbsp garlic powder
1 tbsp dried oregano/basil mix
Salt/Pepper to taste

For the Alfredo Sauce
1 tsp olive oil
3 cloves garlic, chopped 
3 loaded cups cauliflower florets (1.5 to 2 inch pieces)
1/2 cup water
1/2 tsp salt
3/4 cup non dairy milk (I used almond milk)
1/2 tsp onion powder
1/4 tsp dry thyme
1/4 tsp dry basil or a Tbsp fresh basil leaves
3 Tbsp nutritional yeast
2 tsp lemon juice
1 Tbsp extra virgin olive oil
a very generous dash of black pepper 
1 Tbsp flour of choice (omit to make gluten-free)

Make the Alfredo sauce:
In a large pan, add oil and heat at medium heat. Add chopped garlic and cook for 2 minutes. Add the cauliflower, water and salt and cover and cook for 10 minutes or until cauliflower is tender.  Cool slightly, add everything including water to a blender and blend with non dairy milk, all the spices, oil, and flour. Blend to a smooth puree. Taste and adjust salt, herbs and tang if needed.

Make the Lasagna:
Preheat oven to 400. Boil Noodles according to package suggestions. The brown rice noodles I used only needed 4 minutes to boil. While noodles are boiling mix crushed tomatoes, onion and garlic powder, salt, pepper, and oregano and basil together to make a tasty tomato sauce. Take a casserole dish (9x13 is fine!) and spread a generous amount of tomato sauce on the bottom. Place a layer of spinach, then a layer of mushrooms, and then a layer of noodles. Spread a portion of the alfredo sauce on top of the noodles. Place another layer of spinach and mushrooms. Place another layer of noodles and smother that layer with tomato sauce. If you have more veggies left, keep layering and then place your final noodles on top. Place any remaining tomato sauce around the edges of the casserole dish. Place all of the remaining alfredo sauce on top and spread evenly. Place the lasagna in the oven for 40 minutes. Voila! After you take it out, as it cools, you can garnish with fresh basil. Hope you love this dish as much as I do!