Roasted Cauliflower Lasagne

Roasted Cauliflower Lasagne

Category : FOOD

  • 8 cups cauliflower florets (from 1 head cauliflower; about 2 1/2 pounds)
  • 2 tablespoons olive oil, plus more for coating the lasagna noodles
  • Salt
  • One 28-ounce can no-salt-added whole plum tomatoes
  • 5 cloves garlic, 4 sliced and 1 chopped
  • 1 large red pepper, diced
  • 2 tablespoons tomato paste
  • 1 cup fresh basil leaves
  • 8 ounces whole-wheat lasagne sheets (about 10 sheets)
  • 1 cup light ricotta
  • 1 large egg
  • 1 cup shredded light mozzarella
  • 1/4 cup grated Parmesan, or vegetarian alternative
  • 2 tablespoons fresh flat-leaf parsley leaves, chopped  

 

 

 

  • 8 cups cauliflower florets (from 1 head cauliflower; about 2 1/2 pounds)
  • 2 tablespoons olive oil, plus more for coating the lasagna noodles
  • Salt
  • One 28-ounce can no-salt-added whole plum tomatoes
  • 5 cloves garlic, 4 sliced and 1 chopped
  • 1 large red pepper, diced
  • 2 tablespoons tomato paste
  • 1 cup fresh basil leaves
  • 8 ounces whole-wheat lasagne sheets (about 10 sheets)
  • 1 cup light ricotta
  • 1 large egg
  • 1 cup shredded light mozzarella
  • 1/4 cup grated Parmesan, or vegetarian alternative
  • 2 tablespoons fresh flat-leaf parsley leaves, chopped
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