Looking for a fresh and healthy take on the classic lasagna? Look no further than this Cauliflower Spinach Lasagna that’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:


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.

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