Cauliflower Spinach Lasagna

Cauliflower Spinach Lasagna

Looking for a fresh and healthy take on the classic lasagna? Look no further than this Cauliflower Spinach Lasagnathat’s packed with vital nutrients and is 100% plant based.  Here’s the recipe from our friend Sharon Palmer over at The Plant-Powered Blog:

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Cauliflower Spinach Lasagna

Prep Time 1 hour 30 minutes

Ingredients

• 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 plant-based sour cream
• 2/3 cup shredded plant-based cheese

Instructions

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 × 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. Layer the lasagna noodles, spinach, vegetable mixture, plant-based sour cream, and plant-based cheese.
5. Cover with foil and bake for 45 minutes. Remove foil and bake for an additional 15 minutes, until browned and cooked through.
6. Slice into squares and serve immediately.