Monday, September 28, 2020

Vegan Lasagna

Getty Images Plus/iStock: IriGri8

One of the things I love most about working with oat milk is how incredibly versatile it is. Of course, it's creamy and delicious in coffee drinks, but this versatile plant-based milk can do so much more than that.

Some of my favorite recipes from The Oat Milk Cookbook (and really I love them all) are:

  • Vegan French Toast
  • Raspberry Muffins
  • Mixed Berry Baked Oatmeal
  • Frozen Hot Chocolate
  • Pesto Pizza
  • Spinach and Artichoke Strata
  • Roasted Garlic Tomato Soup
  • and Chocolate Pudding
The Oat Milk Cookbook

Really, though, I'm a huge fan of lasagna. This one gets its creamy lusciousness from Cauliflower Oat Cream. Use your favorite lasagna noodles (gluten-free work beautifully) and layer away to a comforting, company-ready dinner!

I had a great time talking about all things oat milk with the amazing Laura Theodore of The Jazzy Vegetarian. You can hear our conversation from her radio show here. One of the recipes we talked about was the Cauliflower Oat Cream featured in this lasagna. 

Vegan Lasagna

Makes 9 servings


1 pound lasagna noodles

3 cups pasta sauce

1 batch Cauliflower Oat Cream (see below)

1/2 cup vegan mozzarella shreds (optional)


Preheat the oven to 375.

Prepare the lasagna noodles according to the directions on the package. Drain the noodles.

Spread a layer of pasta sauce on the bottom of a 9x13 inch baking pan.

Place a layer of lasagna noodles on top of the pasta sauce.

Using a soft spatula, spread one-third of the cauliflower oat cream over the noodles.

Cover the cauliflower oat cream with pasta sauce. Place another layer of lasagna noodles over the pasta sauce and top with another layer of cauliflower oat cream.

Repeat for one more layer.

If you'd like to use them, sprinkle the vegan mozzarella shreds over the top.

Bake the lasagna, uncovered, for 45 minutes.

Let the lasagna sit for 10 minutes before serving.

Cauliflower Oat Cream

Makes approximately 2 cups


1 head cauliflower, chopped, leaves and stem removed

4 cloves garlic, peeled

1 tablespoon olive oil

1 teaspoon salt

1/2 teaspoon pepper (or to taste)

3/4 cup oat milk


Preheat the oven to 450.

In a large bowl, toss the cauliflower and garlic with the olive oil, salt, and pepper.

Transfer the mixture to a sheet pan. Bake for 20 minutes or until the cauliflower is soft.

Place the cauliflower mixture in a blender. Add the oat milk and puree until the consistency is smooth and creamy. 

Happy Cooking!



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