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
Ingredients:
- 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
Instructions:
- Preheat the oven to 400°F
- Add the clean and trimmed cauliflower florets to a medium bowl
- Pour a 2 Tbsp of avocado oil over the cauliflower and mix well to coat
- Sprinkle in minced garlic, onion powder, garlic powder, 1 tsp of flaked salt and pepper
- Toss the cauliflower thoroughly in the seasoning
- 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
- In a pan over low heat, warm 1-2 Tbsp of avocado oil until hot
- Add the chopped onion and a pinch of salt then stir well
- 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
- In a blender mix the tofu, lemon juice, ¼ tsp salt, ¼ tsp sugar and mayonnaise until smooth
- Add ½ of the caramelized onion to the blender and pulse until well combined
- Cover the bottom of a 9x13 baking pan with 1/3 of the blended tofu sauce
- Layer 4 uncooked Chickapea Lasagne noodles over the sauce with space between them
- Cover each noodle with 2 tsp tofu sauce, 1 Tbsp of caramelized onion and 2 Tbsp of roasted cauliflower
- Repeat layers of lasagne, tofu cream sauce, caramelized onion and roasted cauliflower until four uncovered noodles remain
- 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
- Sprinkle the entire lasagne with coin sized dollops of vegan cream cheese and onion confit to taste
- Cover the dish with tin foil
- Bake the lasagne for 35 minutes
- Uncover the dish and sprinkle the lasagne with vegan parmesan cheese
- Return the lasagne to the oven and bake it for 10 more minutes, uncovered
- Once baked, remove the lasagne and let it stand for 5 minutes before cutting
- 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