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16Ingredients
65Minutes
150Calories
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Ingredients
US|METRIC
3 SERVINGS
- 3 cups cauliflower florets (approx. 1/2 head)
- 3 garlic cloves (crushed)
- 1 tsp. salt
- 1 tsp. pepper
- 3/4 cup nut milk
- 2 tsp. dried herbs (we used parsley, basil, thyme)
- 3 Tbsp. nutritional yeast
- 1/2 lemon
- 1 batch cauliflower (“white” sauce)
- 1 btl. pasta sauce (we used a 600mL organic tomato, garlic and basil one)
- pasta sheets (Gluten-free, we used some that are a combo of rice flour & maize, take a look in your local health food store for some great varieties)
- 1 cup baby spinach
- 2 zucchini (small, ’s sliced thinly)
- pepper
- nutritional yeast (extra)
- dried herbs (extra)
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NutritionView More
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150Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories150Calories from Fat20 |
| % DAILY VALUE |
| Total Fat2g3% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol5mg2% |
| Sodium860mg36% |
| Potassium980mg28% |
| Protein11g |
| Calories from Fat20 |
| % DAILY VALUE |
| Total Carbohydrate26g9% |
| Dietary Fiber9g36% |
| Sugars7g |
| Vitamin A25% |
| Vitamin C160% |
| Calcium15% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Woesthoff 3 years ago
Soooo good! I added vegan mozzarella cheese to the cauliflower sauce in the blender and used Daiya Deluxe Cheese Sauce in between one of the layers and it rocked! Best lasagna I have ever had.