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This is a great alternative if you have to avoid dairy. It’s SUPER tasty. We made this in my kids culinary camp and they ate the whole thing!

I added some sun-dried tomato pesto to mine as well and it was amazing~ Bon Appetit!

What You Need

1 Lb Ground Turkey or Chicken
1 12 oz package frozen spinach, thawed
3 small zucchini (or 2 med)
salt and pepper to taste

FOR CAULIFLOWER ALFREDO

1 head of cauliflower
1 C chopped onion
¼ c minced garlic
4 TB coconut oil or organic shortening
1 tsp salt
½ c coconut milk

FOR GOAT CHEESE SAUCE
1 can coconut milk
2 TB honey
1 TB apple cider vinegar
½ tsp salt
½ tsp garlic powder
4 oz goat cheese (or dairy free cheese/ricotta)
1 tsp fresh oregano, minced

What You Do

Preheat Oven to lasagna noodle directions
Dice and sauté zucchini- set aside
Sauté ground turkey/chicken- mix with zucchini

FOR CAULIFLOWER ALFREDO
Remove stem from cauliflower and break into florets.
Place in a pot and cover with water.
Boil for 3 minutes until soft.
Drain and set aside.
In the same pot, melt 2 TB oil or shortening over medium heat and add onions.
Cook 2 minutes, stirring occasionally until tender and remove from heat.
Add cauliflower, onions, garlic, salt, coconut milk, and remaining oil or shortening to a food
processor & blend until smooth.

FOR GOAT CHEESE SAUCE
In a small saucepan, combine coconut milk, honey, and vinegar and bring to a boil.
Reduce to medium heat and simmer, about 3 minutes.
Stir in salt, garlic powder, oregano, and cheese.

To Assemble

Grease/spray the bottom of a 9×13 baking dish.
Layer the noodles, alfredo sauce, turkey/zucchini mix, goat cheese sauce, and spinach 2-3 times
Cover with foil and bake according to lasagna noodle directions.
Remove foil the last 15 minutes of baking.
Allow to cool 5-10 minutes before serving.

Excel Automotive
  • Sara Snelling, from All on the Table
    Sara Snelling, from All on the Table

    Nutrition Consultant & Culinary Educator

    Sara is a nutrition consultant and culinary educator with a Bachelor of Science in Dietetics. She has had a lifelong passion for culinary art, nutrition and the holistic sensory experience of food. Her expertise in the field of dietetics and nutrition includes extensive education, training and experience in culinary, agricultural, clinical and community applications. This broad and deep acumen provides the foundation for her practice. Her professional mission is to enable sustainable change in dietary lifestyle habits as a means to affect and improve physical and emotional well-being. She finds joy in exploring the wholly sensory experience of food.

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