mise en place<\/p><\/div>\n

Method<\/strong><\/p>\n

\n
1. Mix together olive oil, garlic powder, salt and pepper in a large bowl. Add cauliflower florets and toss to coat. Roast cauliflower at 400\u00b0F until tender. Remove from oven and let cool slightly.<\/li>\n
2. Puree cauliflower, hemp milk, nutritional yeast, and Dijon style mustard in a blender until smooth. Store in fridge until needed.<\/li>\n
3. In a large saucepan, bring about 2-inches of water to a boil. Place kale in a steamer basket and set in saucepan. Lower heat, cover and steam for 4 minutes. Remove steam basket and roughly chop kale when cool. Set Aside.<\/li>\n
4. In the same saucepan, repeat the steaming process with broccoli florets. Steam florets for 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.<\/li>\n
5. Saut\u00e9 diced onions for 6-8 minutes. Set aside.<\/li>\n<\/ol>\n

   The Trick to the Noodles<\/strong><\/p>\n

   Lasagna noodles need structure to hold all the yummy ingredients layered between them. To ensure they’re not mushy, cook the noodles al dente, typically two minutes before the time on the box instructs. Stir often to prevent sticking.<\/p>\n

   When noodles are ready, drain in a colander and rinse with cool water, gently separating any noodles that may be sticking together.<\/p>\n

   Spread a little olive oil on a large rimmed baking sheet, and lay the cooked noodles on the sheet, gently flipping them over so both sides get coated with a little oil to prevent them from sticking.<\/p>\n

   We have our favorite gluten free pastas. For lasagna, we like Tinkyada Brown Rice Lasagna Noodles.<\/a><\/strong>\u00a0There are gluten free oven-ready lasagna noodles that don’t need to be cooked. However, we prefer Tinkyada.<\/p>\n

   <\/p>\n

   Assembly<\/strong><\/p>\n

   \n
   • Spread 1-1\/2 cups of marinara on the bottom of a 13x9x2-inch casserole or lasagna dish.<\/a><\/strong>\u00a0When we’re in a hurry we use store-bought marinara, such as Rao’s. If you have time and like to make your own sauce, try our tomato sauce.<\/a>\u00a0<\/strong>It’s delicious! Arrange a layer of noodles lengthwise over marinara, slightly overlapping.<\/li>\n
   • 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.<\/li>\n
   • 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.<\/li>\n
   • Arrange the third layer of noodles lengthwise. Spread 1-1\/2 cups marinara sauce over the noodles and top with 1 cup mozzarella style shreds.<\/li>\n<\/ul>\n

     <\/p>\n

     \n
     • Cover lasagna with parchment paper to prevent cheese from sticking to the foil. Then wrap tightly in foil and bake 40 minutes in an oven preheated to 350\u00b0F. If you don’t have parchment paper, be sure to spray the foil with cooking spray to prevent cheese from sticking to the foil.<\/li>\n<\/ul>\n

       <\/p>\n

       Uncover and bake an additional 15 minutes, or until sides are bubbling. Cool for 15 minutes before serving.<\/p>\n

       <\/p>\n

       Enjoy with a nice big green salad and some gluten free garlic bread!<\/p>\n

        <\/p>\n

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