Vegan Gluten-Free Cauliflower Cheese Lasagna
Ingredients
- 1 medium cauliflower
- 1 cup nutritional yeast
- 1 teaspoon salt
- 4 garlic cloves
- Handful of parsley
- 1 lemon (juiced)
- 3-4 cups water
- 1.5 cups mushrooms
- 2 cups Brussels sprouts
- 1 large onion
- Tamari (to taste)
- Rosemary (to taste)
- Garlic powder (to taste)
- 1 cup tomato paste
- 5-6 strawberries
- Cayenne pepper (to taste)
- Black pepper (to taste)
- Smoked paprika (to taste)
- 1 cup water
- Fresh spinach
- Gluten-free lasagna sheets
- Sliced tomatoes
- Gluten-free bread
- Salt (for topping)
- Parsley (for topping)
- Nutritional yeast (for topping)
Preparation
Preheat the oven to 400°F.
Boil one medium cauliflower until tender, strain it, and blend with 1 cup nutritional yeast, 1 teaspoon salt, 4 garlic cloves, a handful of parsley, the juice of 1 lemon, and 3-4 cups water until it reaches a cheese sauce consistency.
Sauté 1.5 cups of mushrooms, 2 cups of Brussels sprouts, and 1 large onion together with a little tamari, rosemary, and garlic powder, then set aside.
Blend 1 cup of tomato paste with 5-6 strawberries, some cayenne pepper, black pepper, smoked paprika, and 1 cup water.
Pre-soak gluten-free lasagna sheets in boiling water for 10 minutes.
In a large baking dish, add a layer of fresh spinach.
Cover with the pre-soaked gluten-free lasagna sheets.
Add the mushroom mixture on top and even it out.
Pour over half of the vegan cheese sauce and smooth it.
Layer sliced tomatoes on top.
Repeat the layers once more.
For the topping, blend gluten-free bread with salt, parsley, and some nutritional yeast to make crumbs, and sprinkle on top.
Bake the entire dish at 400°F for 30-35 minutes.
