Cook the Book: Lasagna with Roasted Cauliflower Ricotta and Spinach

Ingredients

• For the Roasted Cauliflower Ricotta:
• 1 medium-size head cauliflower (11/2 to 2 pounds), chopped into 1/2-inch pieces
• 2 teaspoons olive oil
• 1/2 teaspoon salt
• 1 pound extra-firm tofu
• 1/4 cup nutritional yeast flakes
• 2 tablespoons freshly squeezed lemon juice
• Several pinches of freshly ground black pepper
• For the Red Sauce:
• One (28-ounce) can crushed tomatoes with basil
• 2 tablespoons chopped fresh thyme
• 3 cloves garlic, minced
• 1/2 teaspoon salt
• To Assemble:
• 8 ounces lasagna noodles, broken in half, cooked in salted water
• 1 1/2 cups chopped fresh spinach
• 1/4 cup chopped black olives

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