Roasted Cauliflower Lasagna
2016-05-22 13:58:10
Serves 6
Prep Time
15 min
Cook Time
1 hr 30 min
Total Time
1 hr 45 min
Ingredients
- 1 large head of cauliflower
- 3 tablespoons olive oil
- 1/2 teaspoon red pepper flakes
- 2 28 oz. cans chopped tomatoes
- 1 bunch basil, fresh
- 8 oz. no-boil lasagna sheets
- 8 oz. ricotta cheese
- 2 tablespoons water
- pinch of cinnamon
- 8 oz. Parmesan cheese, shredded
Instructions
- Preheat the oven to 450 degrees, spray a 9X13 baking ban with pam and line a baking sheet with foil. In a large pot, bring both cans of chopped tomatoes to a boil. Add 1/3 cup chopped basil and reduce to a simmer, cooking until thickened, 20 minutes. Next, cut away at the bottom of the cauliflower stem and trim off leaves. Cut the cauliflower into florets. Toss in a large bowl with the olive oil, salt and pepper. Roast for 15-20 minutes, flipping halfway through, until the florets are lightly golden. Remove from the oven and sprinkle with the red pepper flakes and more salt and pepper if needed. In a large bowl, whisk together the ricotta cheese, water, cinnamon, salt and pepper. Set aside.
- Begin assembling the lasagna. Spoon a layer of tomato sauce over the bottom. Top with a layer of lasagna noodles. Spoon a thin layer of ricotta over the noodles and top with a layer of cauliflower. Top with 1/3 of the parmesan. Repeat all the layers. End with an additional layer of lasagna topped with sauce and the remaining 1/3 cup parmesan. Cover the dish with foil and bake for 40 minutes or until tender. Uncover and broil for 5 minutes, or until the cheese on the top begins to brown. Remove from the heat and allow to cool before serving, 5 minutes.
Adapted from New York Times
Adapted from New York Times
SALT & PREPPY https://www.saltandpreppy.com/
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