You asked for it, so we created it! This is one super tasty vegan-friendly lasagna that you'll be making again and again! Rich in nutrients, it's a much lighter take on the traditional dish.


  • 3 cups of cauliflower florets (approx. 1/2 head) 
  • 2-3 crushed garlic cloves 
  • 1 tsp salt 
  • 1 tsp pepper 
  • 3/4 cup nut milk 
  • 2 tsp dried herbs (we used parsley, basil, thyme) 
  • 3 tbsp nutritional yeast 
  • juice of half a lemon 


  1. Lightly steam cauliflower for 5-10 minutes. 
  2. Combine steamed cauliflower, garlic, salt, pepper, nut milk, herbs, nutritional yeast and lemon juice in the food processor and process until smooth and creamy. 


  • 1 batch of cauliflower "white" sauce
  • 1 bottle pasta sauce (we used a 600mL organic tomato, garlic and basil one) 
  • Gluten-free pasta sheets (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 small zucchini's sliced thinly 
  • pepper 
  • extra nutritional yeast 
  • extra dried herbs


  1. Preheat oven to 350°F (180°C)
  2. Begin layering your lasagna in an oven proof dish by spreading a layer of pasta sauce, pasta sheets, white sauce, baby spinach, another layer of pasta sauce, pasta sheets, white sauce, sliced zucchini, pasta sauce, lasagna sheets and aiming to finish with a layer of white sauce on top. 
  3. Top with a sprinkle of extra dried herbs, nutritional yeast and a little pepper. 
  4. Place in the oven to bake for 45-50 minutes. If you notice the dish getting a little dry throughout this time period, poor a little more sauce (if you have some left) or water down the sides to help the pasta continue cooking. 
Note: If you would rather use no pasta sheets, this recipe would still work well by layering with vegetables like sliced zucchini and eggplant. 

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