1 1/2 pounds cauliflower (3/4 of a medium head) (we added 5 cloves of garlic sliced thinly to the roast)
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper
1/4 to 1/2 teaspoon red pepper flakes (we used 1/2 and would have liked more)
3 cups marinara sauce, preferably homemade from fresh or canned tomatoes (we just used Muir Glenn Fire-Roasted Tomatoes, the big can)
7 to 8 ounces no-boil lasagna
8 ounces ricotta cheese
2 tablespoons water, vegetable stock or chicken stock
Pinch of cinnamon
4 ounces (1 cup) freshly grated Parmesan
1. Preheat the oven to 450 degrees. Line a baking sheet with parchment paper. Cut away the bottom of the cauliflower stem and trim off the leaves. Cut the cauliflower into slices 1/3 inch thick, letting the florets on the edges fall off. Toss all of it, including the bits that have fallen away, with the olive oil, salt and pepper. Place on the baking sheet in an even layer. Roast for about 15 minutes, stirring and flipping over the big slices after 8 minutes, until the slices are tender when pierced with a paring knife and the small florets are nicely browned. Remove from the oven, toss with the red pepper flakes and set aside. Turn the oven down to 350 degrees.
2. Blend the ricotta cheese, water or stock, cinnamon, salt and pepper. Set aside.
3. Oil a rectangular baking dish and spread a spoonful of tomato sauce over the bottom. Top with a layer of lasagna noodles. Spoon a thin layer of the ricotta mixture over the noodles. Top with a layer of cauliflower, then a layer of tomato sauce and a layer of Parmesan. Repeat the layers, ending with a layer of lasagna noodles topped with tomato sauce and Parmesan.
4. Cover the baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Uncover and, if you wish, bake another 10 minutes, until the top begins to brown. Remove from the heat and allow to sit for 5 minutes before serving.
Yield: 6 servings.
Advance preparation: You can assemble this up to a day ahead and refrigerate, or freeze for a month. The lasagna can be baked several hours ahead and reheated in a medium oven.
Nutritional information per serving: 415 calories; 19 grams fat; 7 grams saturated fat; 2 grams polyunsaturated fat; 7 grams monounsaturated fat; 32 milligrams cholesterol; 44 grams carbohydrates; 7 grams dietary fiber; 391 milligrams sodium (does not include salt to taste); 21 grams protein.
