Looking for a hearty pasta meal that is also vegan can be hard, but this recipe from Carolyn-Scott Hamilton has all the comfort your family is looking for. With a rich tomato sauce and seasoned cauliflower that tastes just as good as ricotta, this is one lasagna recipe that you won’t mind taking with you to work the next day as leftovers.
Follow along with the full video recipe, here.
- 1 box cooked lasagna noodles (gluten free, if desired)
- Pasta sauce of choice
- 1 cup sauteed mushrooms
- 1 1/2 cups sauteed spinach
- 1 head of stemmed and riced cauliflower (cut off florets and pulse in food processor until cauliflower resembles rice, careful not to puree)
- 1 to 1 1/2 cups shredded vegan mozzarella cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1 teaspoon minced garlic
- Salt and pepper, to taste
- 1 Place the “riced” cauliflower into a microwave safe bowl and microwave for 7-8 minutes (do not add water).
- 2 Add in remaining ingredients until fully incorporated.
- 3 Season to taste.
- 4 Preheat oven to 350 degrees.
- 5 Add a thin layer of pasta sauce to bottom of the lasagna baking pan to prevent rolls from sticking, about 1/4 inch thick.
- 6 Mix mushrooms and spinach into the ricotta cheese mixture until fully incorporated.
- 7 Take a lasagna noodle and spoon a heaping spoonful of the ricotta filling mixture onto it.
- 8 Spread evenly onto noodle and then roll fairly tightly into a tube.
- 9 Place the noodle into the pan and repeat until all noodles are in the pan.
- 10 Once you have made 1 layer of rolls, pour sauce on top so the next layer of noodles doesn’t stick. T
- 11 op all rolls, once done, with more pasta sauce and shredded cheese, if desired.
- 12 Bake for 20 minutes or if cheese added, until cheese is golden and bubbling.
- 13 Serve 2-4 rolls at a time with extra sauce, top with vegan Parmesan and enjoy!