Cauliflower Alfredo Spinach Artichoke Lasagna

1 serving Roasted Garlic in Olive Oil (4 Cloves) (by LMSAWYER)
3 cup Cauliflower, raw
.50 cup (8 fl oz) Water, tap
.75 cup nondairy, almond milk, Blue Diamond Original Unsweetened (by EXOTEC)
.50 tsp Onion powder
0.25 tsp Thyme, dried (by JANYTOO)
0.25 tbsp Basil
3 serving Bragg - Premium Nutritional Yeast Seasoning (1Tbsp/5g)
1 1tsp Olive Oil
1 tbsp Extra Virgin Olive Oil
1 serving Pepper, Black-Dash (JoJo) (by JOJOBO36)
1 cup Pasta Sauce - Ragu, Marinara (by OCKEY53)
1 cup Spinach, fresh
1 serving ARTICHOKE HEARTS RIENZI CANNED 14 OZ. (by CMWILKE)
3 serving Ronzoni Ready Bake Lasagna Noodles (4 per container) (by BERBECKIO)
1 serving sazon seasoning(1/4 tsp) (by SYLVBLIZ)
16 oz Mozzarella Cheese, part skim milk
1 cup pieces Mushrooms, fresh
4 oz Cheese Feta Crumbled President 1 oz (28g) = 70 cals 1 inch cube

You can add additional vegetables of your choice bell peppers, cooked lentils, Boca vegan crumbles, zucchini, etc. I used mushrooms.

Preheat oven 350. Place garlic clove in foil wrap, drizzle with 1 tsp. olive oil bake until garlic is tender. Meanwhile, boil cauliflower florets in salt water for 15 min or until cauliflower is tender.

Alfredo Sauce: Drain cauliflower and let cool. Add cauliflower, water, milk, spices, roasted garlic, feta cheese, 1tbsp flour, and oil to blender, blend until smooth and creamy. Taste and adjust seasoning as needed.

Filling: Chop spinach, mushroom and artichokes pour into a bowl and mix with mozzarella cheese and black pepper.

Lasagna: Add 3/4 cups sauce on bottom of pan, than layer noodles, add 1/2 of the filling, cover with more sauce, than layer noodles add 1/2 remaining filling, add remaining sauce, than layer noodles. Top with 1 cup a marinara sauce. Add 1/4 cup of water along sides of lasagna, cover and bake 350 degrees 1-1/2 hours.

Serving Size: Makes 9 servings - Bake in 1/2 size lasagna pan