This cauliflower bolognese is the perfect transition to cooler weather – it’s still packed with all the veggies that I am craving as summer winds down and also satisfies that warm, cozy feeling that is so needed right now. I was inspired by a classic bolognese, which makes for an easy one pot recipe along with this cauliflower bolognese. I married the two here, and I always think lasagna is so fun but you could also choose to add in a box of your favorite shape pasta. 

 

For the cauliflower bolognese, the cauliflower is essential but you can mix in and out many veggies you have on hand. Eggplant would be a great sub for the mushrooms, and you can always stir in some greens at the end. You can always add in ground beef as well, but I find this lighter for weeknights and just as satisfying. I’ve found it to be equally a “clean out the fridge” recipe and a Sunday night recipe to have on hand for dinner and a few lunches. 

 

I made this one-pot recipe in my large new GreenPan, which browns the mushrooms and veggies nicely at the beginning but also makes for extremely easy cleanup (I can also throw it in the dishwasher). The dish is rather large, a perfect family sized meal – you can always scale it down or freeze half. 

 

I hope you enjoy this transition to fall recipe, that is quickly becoming an easy staple in my weekly routine!

 

one-pot cauliflower bolognese lasagna
Ingredients
Serves 4 - 6
  • 2 tablespoons olive oil 
  • 2 tablespoons of butter or ghee
  • 4 ounce shiitake mushrooms, finely chopped 
  • ½ small white onion, finely chopped
  • 2 medium carrots, peeled and finely chopped
  • 2 celery stalks, finely chopped 
  • 2 cloves garlic, finely minced 
  • 1 medium head of cauliflower, finely chopped / ‘riced’
  • ¼ cup vegan cream cheese 
  • 1 28 ounce jar crushed tomatoes 
  • 1 package of gf lasagna noodles, broken into pieces (I used these) 
  • Basil, parsley to garnish 
  • Pink salt or sea salt 
  • Freshly ground black pepper 
  • Zest of 1 lemon
  • Vegan parm or Pecorino (optional) 
Method

Heat oil and butter over medium and add mushrooms, saute 5 – 7 minutes. Add onion, carrot, celery, a generous pinch of salt and stir and cook for a few more minutes until onion is translucent. Add the garlic and saute for 2 mins. 

 

Add the cauliflower, a pinch of salt, and some black pepper. Cook until cauliflower is cooked through, about 5 – 7 minutes. 

 

Add the vegan cream cheese, tomatoes and a cup of water. Simmer partially covered for 30 mins. Season to taste. 

 

Add the broken lasagna noodles and a bit of water if needed to loosen the sauce as needed. Stir and make sure the noodles are covered, lying flat in the sauce. Cook covered for 15 – 20 minutes, or until the noodles are completely cooked through (this will depend on the noodle you are using, so check often the first time). 

 

Garnish with fresh herbs, lemon zest and plenty of vegan parm or grated pecorino, if desired. Enjoy!

 

This recipe is in partnership with Greenpan, thank you for supporting me as I support the brand I know and love!