Roasted Cauliflower Lasagna

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

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag