Instructions

1. For the cauliflower cream, preheat oven to 400-degrees F.
2. In a large bowl, mix together oil, garlic powder, 1/4 tsp salt, and pepper. Add cauliflower florets and toss to coat. Spread cauliflower, cut side down, on a baking sheet lined with parchment paper or foil. Bake for 20 minutes, or until cauliflower is tender. Remove from oven and let cool slightly.
3. Place cauliflower in a blender with 1/4 tsp of salt, milk, nutritional yeast, and mustard. Puree until smooth, about 30-40 seconds. Transfer to a container and store in fridge until needed.
4. For the lasagna, preheat oven to 350-degrees F.
5. Heat olive oil in a small saucepan over medium heat. Add onions and 1/2 tsp salt and cook until onions are soft and translucent, about 6-8 minutes. Set aside.
6. In a large saucepan, bring about 2-inches of water to a boil. Place kale in a steamer basket and set in saucepan over boiling water. Lower heat, cover and steam for 4 minutes. Remove steam basket and roughly chop kale when cool. Set aside.
7. In the same saucepan, cover and repeat the steaming process with the broccoli for about 4 minutes, or until broccoli is crisp tender. Transfer broccoli to an ice bath (bowl of water and ice) to stop the cooking process. When broccoli is chilled, drain well. We like to drain by spinning the florets in a salad spinner. Set aside.
8. To assemble, spread 1-1/2 cups of marinara on the bottom of a 13x9x2-inch casserole or lasagna dish. When we're in a hurry we use store-bought marinara. If you have time and like to make your own sauce, our tomato sauce recipe is delicious! Arrange a layer of noodles lengthwise over the marinara, slightly overlapping.
9. Spread half of the cauliflower cream over the noodles. Evenly top with half of the onions, followed by half of the kale, and then half of the broccoli. Sprinkle with 1/2 cup mozzarella style shreds. 
10. Arrange a second layer of noodles in the opposite direction of first layer, trimming with shears to fit. Repeat with remaining cauliflower cream, onions, kale, broccoli, and 1/2 cup mozzarella style shreds.
11. Arrange the third layer of noodles lengthwise. Spread 1-1/2 cups marinara over the noodles and top with 1 cup mozzarella style shreds.
12. Cover lasagna with parchment paper to prevent cheese from sticking to the foil. Then wrap tightly in foil and bake for 40 minutes. If you don't have parchment paper, be sure to spray the foil with cooking spray to prevent sticking.
13. Uncover and bake an additional 15 minutes, or until sides are bubbling. Cool 15 minutes before serving.
14. Enjoy with a green salad and some gluten free garlic bread!