Cauliflower florets
|
8 cups
|
Olive oil
|
1 tablespoon +
1 tablespoon + |
Salt, kosher
| |
Tomatoes, whole plum, no-salt added
|
28 ounces
|
Water
|
1 ½ cups
|
Garlic, sliced
chopped |
4 +
1 |
Bell pepper, red, diced
|
1
|
Tomato paste
|
2 tablespoons
|
Basil leaves, fresh
|
1 cup
|
Lasagna noodles, whole wheat
|
8 ounces
|
Ricotta
|
1 cup
|
Egg
|
1 large
|
Mozzarella, shredded
|
1 cup
|
Parmesan
|
¼ cup
|
Parsley leaves, fresh, chopped
|
2 tablespoons
|
- Preheat oven to 425°F.
- Toss the cauliflower with 1-tablespoon oil and ½-teaspoon salt.
- Spread the florets in an even layer on a baking sheet and roast, tossing once, until tender and golden in spots, about 30 to 35 minutes; cool slightly.
- Place the tomatoes in a medium bowl, and use your hands to crush them.
- Rinse the can with the 1 ½-cups water and add it to the bowl with the tomatoes.
- Heat the remaining oil with the sliced garlic and ½-teaspoon salt in a small Dutch oven over medium heat until the garlic begins to sizzle and becomes aromatic, about 2 minutes.
- Add the bell pepper and cook, stirring, until soft, about 8 minutes.
- Add the tomato paste and stir to incorporate, about 30 seconds.
- Add the crushed tomatoes with their juices and four large basil leaves.
- Bring to a boil, reduce the heat and simmer, stirring occasionally, until the sauce is thickened, about 40 minutes.
- Meanwhile, bring a large pot of water to a boil.
- Add the lasagna noodles one at a time into the pot; cook according to the package directions until al dente.
- Drain the noodles in a colander.
- Add 1 to 2 tablespoons oil to the noodles, tossing to coat to prevent them from sticking, and drape over the side of a large bowl.
- Combine the ricotta, egg, 1 ½-cups roasted cauliflower, and one chopped garlic clove in a food processor and pulse until evenly pureed.
- Tear the remaining basil into small pieces, add to the food processor and pulse three to four more times to chop the basil finely, but not puree; transfer the mixture to a medium bowl.
- Spread ¼-cup sauce on the bottom of a 9-by-13-inch baking dish.
- Place four noodles on the bottom, without overlapping, cutting to fit, if necessary.
- Spread with half of the cauliflower-ricotta mixture, followed by half of the roasted cauliflower, one-third of the tomato sauce, one-third of the mozzarella, and one-third of the Parmesan.
- Loosely fit three more noodles on top of the cheese without overlapping.
- Spread with the remaining cauliflower-ricotta mixture, followed by the remaining roasted cauliflower, one-third more of the tomato sauce, one-third more of the mozzarella, and one-third more of the Parmesan.
- Top with the remaining four noodles, cutting just to fit.
- Then add the remaining tomato sauce, mozzarella, and Parmesan.
- Cover with foil and bake until bubbly and hot, about 20 minutes.
- Remove the foil and cook until the cheese begins to brown, about 10 minutes more.
- Allow to rest for 10 minutes so the lasagna will cut more easily.
- Garnish with the parsley.
