Cauliflower Spinach Lasagna
Cauliflower is used in combination with spinach and bell pepper to add depth to this lasagna. With only 15 minutes of prep, the oven does most of the work so you can sit back and relax after a long day.
Skill level: Beginner
Start to Finish: Less than 1 hour, 30 minutes
Prep: 15 minutes
Cook: 1 hour, 8 minutes
1 Tbsp extra virgin olive oil
1 onion, chopped
1 red bell pepper, chopped
1 small head cauliflower, broken into small florets
2 cloves garlic, minced
2 teaspoons oregano
½ teaspoon smoked paprika
1 25-oz jar marinara sauce
6 sheets (about 8 ounces) whole grain lasagna
6 oz fresh baby spinach leaves
½ cup regular or plant-based sour cream
2/3 cup shredded regular or soy cheese
1. 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 350 F.
3. In a large 9 x 13 inch baking dish, arrange 3 sheets of lasagna noodles, 3 ounces of spinach, ½ of the vegetable-marinara mixture, ¼ cup sour cream (dollops), and 1/3 cup plant-based cheese. Repeat layers.
4. Cover with foil and bake for 45 minutes. Remove foil and bake for an additional 15 minutes, until browned and cooked through.
5. Slice into squares and serve immediately.
Nutrition Information (per serving)
Calories: 265; Total Fat: 7 grams; Saturated Fat: 2 grams; Protein: 11 grams: Carbohydrates: 40 grams; Sugars: 13 grams; Fiber: 8 grams; Sodium: 551 milligrams
Recipe provided by Sharon Palmer, RDN, author of Plant-Powered for Life.Back to top