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Family Halambeck: "Great liked the roasted notes from the cauliflowe…" Read More
15Ingredients
105Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 1/2 lb. florets
- 1 head cauliflower
- 2 Tbsp. olive oil (plus more for coating the lasagna noodles)
- kosher salt
- 28 oz. plum tomatoes (no-salt added whole)
- 1 1/2 cups water
- 5 cloves garlic (4 sliced and 1 chopped)
- 2 Tbsp. tomato paste
- 1 cup fresh basil leaves
- 8 oz. lasagna noodles (about 10 noodles)
- 1 cup ricotta
- 1 large egg
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 Tbsp. fresh flat leaf parsley (chopped)
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Reviews(1)
Family Halambeck 6 years ago
Great liked the roasted notes from the cauliflower I added a layer of steamed broccoli on the top with sauce and Motz to top it off low carb greatness