Roasted Cauliflower Lasagna

Name: Roasted Cauliflower Lasagna
Yield: 4
Ingredients: Ingredients; 8 cups cauliflower florets (from 1 head cauliflower; about 2 1/2 pounds); 2 tablespoons olive oil, plus more for coating the lasagna noodles; Kosher salt; One 28-ounce can no-salt added whole plum tomatoes; 5 cloves garlic, 4 sliced and 1 chopped; 1 large red bell pepper, diced; 2 tablespoons tomato paste; 1 cup fresh basil leaves; 8 ounces whole-wheat lasagna noodles (about 10 noodles); 1 cup part-skim ricotta; 1 large egg; 1 cup shredded part-skim mozzarella; 1/4 cup grated Parmesan; 2 tablespoons fresh flat-leaf parsley leaves, chopped

Roasted Cauliflower Lasagna was pinched from <a href="http://www.foodnetwork.com/recipes/food-network-kitchens/roasted-cauliflower-lasagna.html" target="_blank">www.foodnetwork.com.</a>

INGREDIENTS

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Ingredients

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8 cups cauliflower florets (from 1 head cauliflower; about 2 1/2 pounds)

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2 tablespoons olive oil, plus more for coating the lasagna noodles

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Kosher salt

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One 28-ounce can no-salt added whole plum tomatoes

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5 cloves garlic, 4 sliced and 1 chopped

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1 large red bell pepper, diced

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2 tablespoons tomato paste

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1 cup fresh basil leaves

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8 ounces whole-wheat lasagna noodles (about 10 noodles)

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1 cup part-skim ricotta

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1 large egg

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1 cup shredded part-skim mozzarella

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1/4 cup grated Parmesan

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2 tablespoons fresh flat-leaf parsley leaves, chopped

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