Roasted Cauliflower Lasagna is a meatless variety of this popular pasta casserole that features cauliflower that has been oven-roasted and caramelized before being baked into the dish
Roasted Cauliflower Lasagna
(Adapted from recipe courtesy of FoodNetwork.com, 2016)
8 cups cauliflower florets (from 1 head, about 2 1/2 lbs)
2 Tbsp extra-virgin olive oil, divided
Freshly ground black pepper
1 28-oz. can whole plum tomatoes
3 garlic cloves (2 sliced, 1 chopped)
1 large red bell pepper, diced
4 oz. button mushrooms, chopped
2 Tbsp tomato paste
1 cup fresh basil leaves
8 oz. no-boil, whole wheat lasagna noodles
1 cup part-skim ricotta
1 large egg
1 cup shredded part-skim mozzarella
1/4 cup freshly grated Parmesan
Preheat oven to 425F.
Toss cauliflower in a large bowl with 1 tablespoon oil and a pinch of salt. Spread the florets in an even layer on a foil-lined, rimmed baking sheet, turning the florets over once midway through, until tender and golden brown in spots, 30 to 35 minutes. Allow to cool.
Put the tomatoes in a medium bowl and, using your hands, crush them. Rinse the can with 1 cup of cold water and add it to the bowl of tomatoes.
Heat 1 tablespoon of oil in a Dutch oven over medium heat. Add the 2 sliced garlic cloves and a pinch of salt and cook until the garlic begins to sizzle, about 2 minutes. Add pepper and mushroom and cook, stirring, until soft, about 8 minutes. Add tomato paste and stir to incorporate, about 30 seconds. Add the crushed tomatoes and their juice and 4 large basil leaves. Bring to a boil, reduce the heat and simmer, stirring occasionally, until the sauce is thickened, about 40 minutes. Will yield about 3 1/2 cups of sauce.
Meanwhile, in a food processor, combine the ricotta, egg, 1 1/2 cups of roasted cauliflower and the chopped garlic and pulse until evenly pureed. Tear the remaining basil leaves into small pieces, add to the processor and pulse 3-4 more times. Transfer the mixture to a medium bowl.
To assemble the lasagna: Spread a thin layer of tomato sauce on the bottom of a 9-by-13-inch pyrex dish. Place a layer of noodles over the sauce. Spread half of the cauliflower-ricotta mixture, followed by half of the roasted cauliflower, one-third of the remaining tomato sauce, one-third of the mozzarella, and one-third of the Parmesan. Top with a layer of noodles. Spread 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 another layer of noodles then add the remaining tomato sauce, mozzarella, and Parmesan. Cover with foil and bake at 425F 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 10 minutes before serving.