I couldn’t tell you the last time I had a more traditional style lasagna with Béchamel instead of ricotta so when I thought of doing this, I knew I needed a quick bolognese recipe too

Cauliflower Bolognese in a crockpot is my new favorite thing! I can’t wait to add even more veg too it too for funsies!

Be sure to watch my video for more tips and fun!

Ingredients:

Crockpot Cauliflower Bolognese

• 1 head of cauliflower
• 1 red onion, chopped
• 2 tbsp minced garlic
• 2 tbsp Italian seasoning
• 1/4-1/2 tsp red pepper chili flakes
• 1 tsp black pepper
• 28oz can crushed tomatoes
• 3/4 cup vegetable broth

Béchamel Sauce

• 6 tbsp vegan butter
• 3/4 cup flour
• 2 cups vegetable broth
• 4-5 cups unsweetened nondairy milk
• 1 tsp black pepper

Lasagna

• Lasagna noodles
• Bolognese
• Béchamel
• Vegan shredded mozz

Directions:

1. In a crockpot, add cauliflower that’s been chopped into florets and the chopped onion
2. Then add the rest of the bolognese ingredients, stir and cook on high for 4-5 hours
3. Once it’s done, smash the cauliflower with a fork to make it look like a bolognese
4. In a pot on the stove, make the béchamel by heating your vegan butter until melted over low heat
5. Then add the flour and whisk for about one minute until it clumps and the flour is soaked
6. Slowly add the vegetable broth and whisk until smooth then add the rest and the nondairy milk too
7. Turn up the heat and bring to a boil while whisking and then simmer until it thickens
8. Add black pepper and then it’s ready
9. Assemble lasagna by putting some bolognese on the bottom of a 13×9, then adding your noodles, more bolognese, then the béchamel, then noodles, bolognese, béchamel until you get to the top and sprinkle a little vegan Mozz if you want and sprinkle with a little extra Italian seasoning
10. Bake in a 400°F oven for about 45 minutes, let stand and cool for about a half hour before cutting
11. Enjoy!