Buffalo Cauliflower Lasagna

Be ready and get excited for this Buffalo Cauliflower Lasagna. It is entirely vegan, gluten free and packed with the most delicious buffalo flavors.

We get excited all the time when it comes to buffalo flavors. I shared my fondness a while ago for burger night with my Vegan Buffalo Burger.

Definitely a must-try when craving a big and hearty burger.

You also know that me and lasagna are a match too. I’m often craving big and fat plates filled with this Easy Vegan Taco Lasagna.

Can you already smell it, when it is just waiting in your oven?

It’s not a big surprise that I combine my soft spot for lasagna with the epic flavors of buffalo cauliflower.

The result is: hearty, extremely satisfying, perfectly spicy in and out, comforting, texture perfect, finger licking and lip smacking good.

Super easy to make, mouthwatering, healthy thanks to cauliflower and seriously a must make for everyone who loves good food.

What is lasagna

Lasagna is a classic dish in almost every household. It’s made with a Bolognese sauce from marinara and ground beef.

It comes with a white sauce that is made with milk or heavy cream, flour, and butter. Sometimes you can find Parmesan cheese added which will depend on the taste.

That’s the classic version. Some add carrots or celery, as well. You layer the lasagna, finish with white sauce and a lot of cheese.

It’s not dairy free or plant based, obviously.

How to wash cauliflower

Start with removing the leaves, which you will mostly find on the bottom of the cauliflower. Make sure to cut long stems with a sharp knife.

For making florets you have two options: do this by hand or with a knife. You can adjust them, if you wish them smaller.

Wash the cauliflower carefully under water.

If you find you have too much water in your cauliflower, just use a colander to drain the excess water.

How to make Buffalo Cauliflower Lasagna

Maybe you’re not familiar with buffalo cauliflower and hear it the first time now. No worries I’m sure you know what is buffalo chicken.

It’s chicken marinated in hot sauce. So what we do is similar. We use hot sauce for our cauliflower.

Heat a bit of oil, vegan butter or vegetable broth in a casserole. Add the garlic, and cut cauliflower and fry for around 5 minutes.

Add Marinara, season with hot sauce, and let simmer for around 5 minutes more.

Now it’s super easy to know how to make white sauce together.

In a pot heat, the oil or feel free to use vegetable broth. Add flour and almond milk (or any other plant based milk will work) cook and stir until it thickens. Finally add nutritional yeast and season with salt, pepper, and nutmeg if you like.

Last is assembling the lasagna. You will need a 10×10 inch casserole dish for this.

Start with a layer white sauce, followed by lasagna noodles and finally the buffalo cauliflower sauce.

If you want to incorporate the optional onions and bell peppers do it now by using half of the bell pepper and onions, both chopped, and give them on the buffalo sauce.

Repeat the sequence one more time. Finally, the last layer should be white sauce, then sprinkle some optional vegan Parmesan on top.

Bake for 10 minutes at 410°F with aluminum foil on top. After that time remove the foil and bake for 15 minutes longer. Serve on plates and enjoy.

This Buffalo Cauliflower Lasagna makes a delicious lunch, dinner, or even an amazing potluck food to bring on.

One word to the lasagna noodles. I used no boil gluten free lasagna noodles, so there is no need to cook them before.

If you can’t find no boil, or don’t have access to them, you will need to pre-cook your lasagna noodles.

Please check the manufacturer’s directions properly, but it should not take more than 10 minutes.

If you give this Buffalo Cauliflower Lasagna a try tag me on Instagram and Facebook.

Take a picture and share your feedback.

See you soon and enjoy, Florian.

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Buffalo Cauliflower Lasagna

Yield: 6

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Be ready and get excited for this Buffalo Cauliflower Lasagna. It is entirely vegan, gluten free and packed with the most delicious buffalo flavors.

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Ingredients

• 6 no -boil lasagna noodles, gf
• 28 oz marinara
• 4 cloves garlic, minced
• 2 cups cauliflower florets, roughly chopped
• White Sauce from the Best Vegan Moussaka

• 1/3 cup hot sauce
• salt, pepper to taste

Optional add ons:

• 1 cup onions, chopped
• 3/4 cup bell pepper
• Vegan Parmesan from my Beet and Spinach Tart

Instructions

1. Heat a bit of oil, vegan butter or vegetable broth in a casserole. Add the garlic, and cut cauliflower and fry for around 5 minutes.  Add marinara, season with hot sauce, and let simmer for around 5 minutes more.
2. In a pot heat, the oil or feel free to use vegetable broth. Add flour and almond milk (or any other plant based milk will work) cook and stir until it thickens. Finally add nutritional yeast and season with salt, pepper, and nutmeg if you like.
3. You will need a 10x10 inch casserole dish. Start with a layer white sauce, followed by lasagna noodles and finally the buffalo cauliflower sauce. If you want to incorporate the optional onions and bell peppers do it now by using half of the bell pepper and onions, both chopped, and give them on the buffalo sauce. Repeat the sequence one more time. Finally, the last layer should be white sauce, then sprinkle some optional vegan Parmesan on top.
4. Bake for 10 minutes at 410°F with aluminum foil on top. After that time remove the foil and bake for 15 minutes longer. Serve on plates and enjoy.

Nutrition Information:

Yield: 6 Serving Size: 2.5 cups
Amount Per Serving: Calories: 271Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 96mgCarbohydrates: 32gFiber: 5gSugar: 9gProtein: 7g

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