- 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