Caramelized Onion and Roasted Cauliflower Lasagne

Double down on your protein with this absolutely scrumptious lasagne made with healthy and delicious Chickapea oven ready Lasagne noodles and a tofu-based cream sauce. The prefect balance of savoury noodles with sweet onion confit makes this a recipe to remember. This dish is gluten-free, nut-free, vegan and so delicious. 


Caramelized Onion and Roasted Cauliflower Lasagne

  • Prep Time:  15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Course: Dinner
  • Cuisine: Canadian
  • Servings:  12 slices


  • 1 package Chickapea Oven Ready Lasagne
  • 2 heads of Cauliflower, washed and trimmed into florets
  • 2 Tbsp avocado oil, for roasting cauliflower
  • 3 cloves of garlic, minced
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp flaked salt or sea salt
  • ½ tsp ground black pepper
  • 4 yellow onions, chopped
  • 1-3 Tbsp avocado oil, for cooking onion
  • Pinch of table salt
  • ½ tsp white sugar
  • 1 block of medium tofu, drained (350g)
  • 1 lemon, juice of
  • ¼ tsp salt
  • ¼ tsp sugar
  • 1/3 cup vegan mayonnaise
  • ¼- ½ cup vegan onion confit
  • 2 Tbsp vegan parmesan cheese
  • 3 Tbsp vegan cream cheese


  1. Preheat the oven to 400°F
  2. Add the clean and trimmed cauliflower florets to a medium bowl 
  3. Pour a 2 Tbsp of avocado oil over the cauliflower and mix well to coat
  4. Sprinkle in minced garlic, onion powder, garlic powder, 1 tsp of flaked salt and pepper
  5. Toss the cauliflower thoroughly in the seasoning
  6. Transfer the cauliflower to a lined baking tray and bake for 45 minutes or until the cauliflower becomes golden brown, toss the cauliflower half way through the baking time to ensure it cooks evenly
  7. In a pan over low heat, warm 1-2 Tbsp of avocado oil until hot
  8. Add the chopped onion and a pinch of salt then stir well 
  9. Add ½ tsp white sugar and stirring ever few minutes to prevent sticking, caramelize the onions by cooking them on low for 35 minutes or until a deep brown colour
  10. In a blender mix the tofu, lemon juice, ¼ tsp salt, ¼ tsp sugar and mayonnaise until smooth
  11. Add ½ of the caramelized onion to the blender and pulse until well combined
  12. Cover the bottom of a 9x13 baking pan with 1/3 of the blended tofu sauce
  13. Layer 4 uncooked Chickapea Lasagne noodles over the sauce with space between them
  14. Cover each noodle with 2 tsp tofu sauce, 1 Tbsp of caramelized onion and 2 Tbsp of roasted cauliflower
  15. Repeat layers of lasagne, tofu cream sauce, caramelized onion and roasted cauliflower until four uncovered noodles remain
  16. Layer the final four noodles on top of the others and top them with a generous amount of the tofu cream sauce. Making sure no part of the noodles in left uncovered with sauce
  17. Sprinkle the entire lasagne with coin sized dollops of vegan cream cheese and onion confit to taste
  18. Cover the dish with tin foil
  19. Bake the lasagne for 35 minutes
  20. Uncover the dish and sprinkle the lasagne with vegan parmesan cheese 
  21. Return the lasagne to the oven and bake it for 10 more minutes, uncovered
  22. Once baked, remove the lasagne and let it stand for 5 minutes before cutting
  23. Once it has set, serve and enjoy!

Recipe Notes:

  • Onion confit is not always vegan, look for a brand that does not include butter
  • Tofutti vegan cream cheese was used in this recipe
  • This recipe should be served hot but it can also be successfully reheated by adding more sauce and vegan cheese before covering it with tin foil and baking at 200°F until warmed through