White Lasagna

We have been traveling the past few weeks, so when we have had a few days at home, I’ve been trying to make simple but healthy meals for my family, such as beans and rice or pasta with veggies. We are finally getting to stay home for a while now so it was time to find a new recipe! We’ve had a box of pre-cooked lasagna noodles in the pantry for a few months, and it inspired me to try a new lasagna recipe. My husband tends to have reflux after acidic foods like tomato sauce, so this white sauce was a welcome change. There are so many ways to use cauliflower!

Here is the recipe:

White Lasagna


  • 24oz frozen cauliflower florets
  • 3 TBSP olive oil or other cooking oil
  • 4 cloves garlic, minced
  • 1/2 white onion, diced
  • 12oz sliced white mushrooms
  • 1 can sweet peas, rinsed and drained
  • 1 can white beans, rinsed and drained
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp Italian seasoning
  • 1 box pre-cooked lasagna noodles

Vegan mozzarella shreds (optional)


  1. Preheat oven to 350 degrees.
  2. Heat 1 TBSP olive oil in pan. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook another 2-3 minutes.
  3. While onion and garlic are cooking, steam cauliflower. I used 2 bags of frozen, steam-in-bag cauliflower. I steamed it in the microwave and used the first and half of the second bag.
  4. When cauliflower is done, place it in a blender. Add half of the onion and garlic mixture. Add water in 1/4 cup increments and blend until the cauliflower reaches the desired consistency. Add salt and pepper and blend again.
  5. Add the remaining oil and sauté the mushrooms with the leftover onion and garlic. Cook until the mushrooms soften.
  6. Add peas and white beans and stir frequently until heated through. Add the Italian seasoning and stir.
  7. Coat the bottom of a 9×9 baking dish with the cauliflower sauce. Add a layer of noodles, then mushroom mixture, and more sauce.
  8. Repeat process with a layer of noodles, more mushrooms, and more sauce.
  9. Add a layer of noodles and cover with the remaining cauliflower sauce.
  10. Cover and bake for 30 minutes. If using mozzarella, sprinkle on top and continue to bake uncovered for 5-10 minutes. (Note: We had leftover veggies and noodles, so I made a second 9×9 dish using tomato sauce. If I had used more of the cauliflower to make more sauce I could have had one large baking dish, but I ran out of space in the blender.)

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