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Thursday, September 26

Roasted cauliflower lasagna

Cauliflower florets
8 cups
Olive oil
1 tablespoon +
1 tablespoon +
Salt, kosher

Tomatoes, whole plum, no-salt added
28 ounces
1 ½ cups
Garlic, sliced
4 +
Bell pepper, red, diced
Tomato paste
2 tablespoons
Basil leaves, fresh
1 cup
Lasagna noodles, whole wheat
8 ounces
1 cup
1 large
Mozzarella, shredded
1 cup
¼ cup
Parsley leaves, fresh, chopped
2 tablespoons
  1. Preheat oven to 425°F. 
  2. Toss the cauliflower with 1-tablespoon oil and ½-teaspoon salt. 
  3. 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. 
  4. Place the tomatoes in a medium bowl, and use your hands to crush them. 
  5. Rinse the can with the 1 ½-cups water and add it to the bowl with the tomatoes. 
  6. 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. 
  7. Add the bell pepper and cook, stirring, until soft, about 8 minutes. 
  8. Add the tomato paste and stir to incorporate, about 30 seconds. 
  9. Add the crushed tomatoes with their juices and four large basil leaves. 
  10. Bring to a boil, reduce the heat and simmer, stirring occasionally, until the sauce is thickened, about 40 minutes. 
  11. Meanwhile, bring a large pot of water to a boil. 
  12. Add the lasagna noodles one at a time into the pot; cook according to the package directions until al dente. 
  13. Drain the noodles in a colander. 
  14. 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. 
  15. Combine the ricotta, egg, 1 ½-cups roasted cauliflower, and one chopped garlic clove in a food processor and pulse until evenly pureed. 
  16. 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. 
  17. Spread ¼-cup sauce on the bottom of a 9-by-13-inch baking dish. 
  18. Place four noodles on the bottom, without overlapping, cutting to fit, if necessary. 
  19. 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. 
  20. Loosely fit three more noodles on top of the cheese without overlapping. 
  21. 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. 
  22. Top with the remaining four noodles, cutting just to fit. 
  23. Then add the remaining tomato sauce, mozzarella, and Parmesan. 
  24. Cover with foil and bake until bubbly and hot, about 20 minutes. 
  25. Remove the foil and cook until the cheese begins to brown, about 10 minutes more. 
  26. Allow to rest for 10 minutes so the lasagna will cut more easily. 
  27. Garnish with the parsley. 
Recipe from Food Network