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Cauliflower and Artichoke Lasagna Recipe


I am always having to be a little bit sneaky of a chef when cooking vegetables for my picky eater. I had a huge head of cauliflower that had just finished growing in our backyard and I wanted to make something with it. I designed this simple and healthy Cauliflower and Artichoke Lasagna Recipe that your kids are just going to love, and moms will love all the wonderful nutrition packed inside of every bite.




  • 1/2 head of cauliflower
  • 1 jar of marinated artichokes
  • 2 chicken breasts (diced)
  • 2 Tbl. of olive oil
  • 2 Tbl. of butter
  • 1/2 sweet onion
  • 3 stalks of celery
  • 5 Tbl. of flour
  • 3 1/2 cups of chicken broth
  • 1 cup of fresh breadcrumbs
  • 6 no-boil noodles
  • dash of salt and pepper


First dice the chicken breasts, onion, celery and cauliflower.



Mix the chicken breast (diced) with the olive oil. Then cook in a dutch oven until the chicken is fully cooked. Then remove the chicken from the dutch oven and set aside.



In the same dutch oven heat the butter. Once the butter is melted add the onion and celery. Cook until it is translucent and then mix in the flour.

Next add the chicken broth and bring to a boil. Cook until the chicken broth and vegetable sauce has thickened. Then add the chicken, artichokes, cauliflower, salt and pepper. Mix well.




Spread a small amount of the chicken mixture in a pyrex pan, then top with lasagna noodles. Continue to layer in the pan and top with the breadcrumbs. Cook at 350 degrees for 45-60 minutes.


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