Roasted Cauliflower Lasagne
- Preparation Time20 mins
- Cooking Time20 mins
Preheat the oven to 220°C.
Toss the cauliflower in a bowl with 1 tablespoon of the olive oil and 1/2 teaspoon salt. Spread the florets in an even layer on a baking sheet and roast, tossing once, until tender and golden brown in spots, 30 to 35 minutes. Cool slightly.
Put the tomatoes in a medium bowl and use your hands to crush them. Rinse the can with 1 1/2 cups water and add it to the bowl of tomatoes.
Heat the remaining tablespoon of oil with 4 cloves sliced garlic and 1/2 teaspoon salt in a small Dutch oven over medium heat until the garlic begins to sizzle and becomes aromatic, about 2 minutes. Add the bell pepper and cook, stirring, until soft, about 8 minutes. Add the tomato paste and stir to incorporate, about 30 seconds. Add the crushed tomatoes with their juice and 4 large leaves of basil. Bring to a boil, reduce the heat and simmer, stirring occasionally, until the sauce is thickened, about 40 minutes. You should have about 3 3/4 cups of sauce.
Meanwhile, bring a large pot of water to a boil. Drop the lasagna noodles one at a time into the pot. Cook according to the package directions until al dente. Drain the noodles in a colander. Add 1 to 2 teaspoons oil to the noodles, tossing to coat to prevent them from sticking, and drape over the side of a large bowl.
Combine the ricotta, egg, 1 1/2 cups of the roasted cauliflower and 1 chopped clove garlic in a food processor and pulse until evenly pureed. Tear the remaining basil into small pieces, add to the food processor and pulse 3 to 4 more times to chop the basil finely, but not puree. Transfer the mixture to a medium bowl.
Assemble the lasagna: Spread a thin layer of sauce (around 1/4 cup) on the bottom of a 9-by-13-inch baking dish. Lay 4 of the noodles on the bottom, without overlapping, cutting to fit, if necessary. Spread with half of the cauliflower-ricotta mixture, followed by half of the roasted cauliflower, one-third of the tomato sauce, one-third of the mozzarella and one-third of the Parmesan. Loosely fit 3 more noodles on top of the cheese without overlapping. Spread with the remaining cauliflower-ricotta mixture, followed by the remaining roasted cauliflower, one-third more of the tomato sauce, one-third more of the mozzarella and one-third more of the Parmesan. Top with the remaining 4 lasagna noodles, cutting just to fit. Then add the remaining tomato sauce, mozzarella and Parmesan. Cover with foil and bake until bubbly and hot, about 20 minutes. Remove the foil and cook until the cheese begins to brown, about 10 minutes more. Allow to rest for 10 minutes so the lasagna will cut more easily. Garnish with the parsley.
Copyright 2014 Television Food Network, G.P. All rights reserved.
Other recipes with tomato
BBQ Prawns with Roast Chilli Salsa
BBQ Tandoori Chicken with Onion Bhajis
Sweet and Spicy BBQ Chicken with Corn Salad
Juicy Grilled Cheeseburgers
Chicken and Chickpea Tagine with Apricots and Harissa Sauce
Greek Meatball Salad
The Ultimate Paella
Healthy Aubergine and Kale Parmesan
Lightened-Up Stuffed Peppers
Indian Spiced Leg of Lamb with Flat Breads, Dips and Salad
Spicy Cajun Seafood Stew
Ancho red pepper sauce
Grilled Red Pepper-Tomato Sauce
Griddled red pepper-tomato sauce
Ancho-red pepper sauce
Spicy sausage sauce
Baked Prawns with Tomatoes and Feta
Other recipes with cauliflower
Poached wild striped bass, cauliflower puree Caldin, curry
Diver scallop and spiny lobster
Silky cauliflower soup with Parmesan crisps
Bovolo rasher bacon mnc
Bovolo Bacon MnC
Three cheese vegetable lasagne
Spice Islands salad with sambal dressing
Paccheri pasta with cauliflower and spinach
Steamed vegetables with mojo sauce
Buffalo medallion with caramelized cauliflower
Roasted wild salmon with tomatoes, basil and capers, Parmesan-crusted cauliflower and rice
Tandoori Chicken and Cauliflower Rice Bowl
Monkfish with Confit Quail Legs
Cauliflower Risotto with Dark Chocolate Jelly
Cauliflower Crust Pizza
Cauliflower Pizza Crust
Baked Cauliflower Tots
John Torode's Australia
Chef John Torode heads back to Australia to rediscover the cuisine he grew up with. He creates spectacular dishes and catches up with the old friends and family who inspired his passion for food.
The Hairy Bikers' Best Of British
Passionate foodies and enthusiastic bikers, Dave Myers and Si King, embark on a journey through time to explore and celebrate British food.
The Pioneer Woman
Award winning blogger and former city girl Ree Drummond shares her special brand of home cooking, from throw-together meals to elegant creations.
Paul Hollywood's Bread
Chef Paul Hollywood believes that the delicious smell of freshly baked bread can improve any home. He is on a mission to showcase the simplicity of bread making and shares his favourite recipes for every occasion.
Rachel Allen's Cake Diaries
Chef Rachel Allen believes that cake isn’t only reserved for traditional celebrations or special occasions. She shares her favourite sweet treat recipes that are perfect for every mood.
Madhur Jaffrey's Curry Nation
Chef Madhur Jaffrey wants to explore how Indian food is a part of every level of British cooking. She samples local dishes and demonstrates how to make her favourite curry recipes.
Some of the world’s most renown chefs discuss the lasting impact of the Roux family. Plus, Michel demonstrates his legendary pastry skills in his local bakery.
The Roux family have built a cooking empire, but how do they spend their day-to-day lives now? Plus, Michel cooks a luxurious salmon tartare with his daughter.
The Roux Scholarship
The Roux Scholarship is an acclaimed competition for emerging chefs in the UK. Alain and Michel get in the kitchen to demonstrate what it takes to be win.
Influential names in the culinary world discuss how the Roux family established their reputation. Plus, Michel and Alain cook a family favourite meal.
Lunch Break And Pasta Night
Amy Schumer's husband, chef Chris Fischer, shows her how to make Panzanella salad, two kinds of pasta, and a dreamy prosciutto and brie sandwich.
Johnny Vegas, Steak & Cannelloni
The boys guide actor and comedian Johnny Vegas through the process of making a restaurant-ready meal. Plus, Jimmy sets off in search of the perfect pint.
London And South East Judging
The two remaining chefs from London and the South East serve their full menus to the judges. Who will hold their nerve and win a place in the finals?
London And South East Dessert
The chefs from London and the South East are under pressure to deliver in the dessert round. Who will be the first competitor to go home?
Donal Skehan shares his four recipes for quick, simple and delicious meals using easy-to-find ingredients. On the menu is brown butter flattened chicken and more.
Donal Skehan shares his recipes for quick, simple and delicious meals for hosting a dinner party. He makes char siu chicken with sesame and coriander salad.
Nancy Fuller throws a farmer's fiesta with a Cuban-inspired menu. She serves arroz con pollo, sweet and spicy baked plantains chips, cheese flan and spicy mojitos.
If Leftovers Are Wrong
Nancy Fuller creates a yummy meal from leftovers in her fridge. Dishes include Kitchen Sink Frittata, Leftover Meatloaf Soup and Overnight Cantaloupe Oats.
James explores east Scotland’s landscape to learn about its world-renowned Scotch whisky and raspberries. And, he prepares whisky-cured salmon with beetroot dressing.
Gloucestershire and The Cotswolds
James is in Gloucestershire and the Cotswolds. He celebrates wild River Severn salmon and makes dishes including Cotswold ham croquettes with garlic rapeseed mayo.
London And South East Main
Three chefs from London and the South East serve up their main courses. Their dishes include slow-cooked belly of pork and slow-cooked duck.
London And South East Fish
The chefs from London and the South East prepare their fish dishes. On the menu are wild brown trout with onion tart and crayfish Scotch egg.
Donal Skehan shares his perfect midweek meals that will get food from the fridge to the table in minutes. He makes his delicious and simple pasta puttanesca.
Donal Skehan serves up his favourite quick meals that are full of flavour. On the menu are delicious turkey chilli and a spicy harissa lamb stew.
Here's To Another 250 Years!
Nancy Fuller throws a party to mark her farmhouse’s 250th birthday. On the menu are bacon-wrapped pork roast and orange ombre birthday cake.
Teaching Little Men To Cook
Nancy Fuller teaches her grandson and his friends to cook. The menu includes chicken parmesan and chocolate, peanut butter and raspberry milkshakes.
Winging It And Beyond
Valerie is joined by actress Angela Kinsey as she hosts a football halftime feast. The menu includes fried sticky hoisin wings and a bourbon peach punch.
Welcome Home Newlyweds!
Valerie prepares a welcome home meal for her best friend’s son and his newlywed wife. The menu features an Italian wedding soup and a passionfruit mousse.
London And South East Starter
Three chefs from London and the South East look to have a strong opening to the competition. Their starters include braised oxtail and breast of lamb.
Northern Ireland Judges
The two remaining chefs from Northern Ireland prepare their full menus for the judges. Who will handle the pressure and make it through to the finals?
Donal shows how to make amazing meals after a quick shop for essentials. Dishes include soy & ginger fish with rice and beef stroganoff with tagliatelle.
Donal shares his recipes for delicious oven meals with minimal prep. On the menu are carrot & cumin pilaf rice and turmeric & ginger spatchcocked chicken.
The Linen And Lace Tea Party
Nancy Fuller hosts a tea party for her granddaughters, joined by Lorraine Pascale. The menu includes bacon cheddar straws and pistachio Bundt cakes.
Cozy Food And Fun On The Farm
Nancy prepares a hearty dinner for a cosy night on the farm with family. Her menu includes porky pot pie, butter-roasted turnips and hot chocolate.
Cook Once, Eat For A Week
Valerie Bertinelli and Antonia Lofaso make a week’s worth of dishes with one pot of marinara sauce. They prepare a lazy no-bake lasagne and a shakshuka.
Twin City Treats
Valerie Bertinelli makes a Midwest taste of home for her friend, Minnesota native Melissa Peterman. The menu includes a tasty Swedish meatball hot dish.
Northern Ireland Dessert
Three chefs from Northern Ireland pull out all the stops to stay in the competition. Their desserts include jelly doughnuts and strawberry parfait.
Northern Ireland Main
The chefs from Northern Ireland battle it out with their main courses. On the menu are loin of lamb, rack of lamb with slow-cooked shoulder, and fillet of beef.
Donal reveals how to make hassle-free dinners by using pre-prepped ingredients. On the menu are Mexican chicken & sweet corn soup and falafel quinoa salad bowl.
Donal shows how to make meals in minutes to feed the family, using just six ingredients. Dishes include spaghetti aglio and olia and kimchi fried rice.
Nancy Fuller has a party to start spring with her farmer friends. Dishes include spring greens salad with traditional ranch dressing and minty vanilla iced tea.
Turning Over A New Leaf
Valerie helps a friend rework her weeknight favourites to fit her low-carb lifestyle. She serves up herb mashed cauliflower and a no-sugar cheesecake.
Valerie Bertinelli and her husband celebrate their New Year’s wedding anniversary with lucky foods. On the menu is black-eyed pea salad with turmeric vinaigrette.
Passionate foodies and enthusiastic bikers, Dave Myers and Si King, embark on a journey through time to explore and celebrate British food.
Si and Dave are on the mission to prove that there’s much more to British fowl than roast chicken. They make a duck tikka, a one-pot partridge dish and a Yorkshire pie.
Northern Ireland Fish
Former champion Richard Corrigan judges the culinary skills of three chefs from Northern Ireland. Who will receive the highest mark for their fish dish?
Northern Ireland Starter
Three chefs from Northern Ireland look to impress former champion Richard Corrigan. Their starters include quail with asparagus and slow-cooked pork belly.
The four remaining bakers face their biggest challenge yet. The kids must create a celebration cake for the moment they win, along with matching baked party gifts.
As the kid bakers continue to work hard to create the dough and delicious fillings for their stuffed puffs, Duff and Valerie announce a savoury twist.
The kid bakers are challenged to create dessert imposters – a sweet treat masquerading as a savoury item. Will their creations be convincing enough?
The bakers must serve up two delicious signature items for a bake sale. During the competition, Duff and Valerie reveal a twist third challenge the kids must complete.
The junior chefs prepare a festive meal for the judges. They start with duck and veggie appetizers and then move on to making stockings and wreaths from common foods.
The young chefs try to impress the judges with their take on lamb, a creamy soup and pretty pasta. Later, the judges fret over the grey colour of the chia pudding.
Donut Sweat It
The kid chefs are challenged to use an ‘everything donut’ they find in their baskets with pickled pork. Next is cooking venison, which is a new experience for some.
Cup Of Glee
The junior chefs face a giant peanut butter cup in the first round. They, a too-hot griddle creates a problem for one of the young contestants.
Hot Potato, Not Potato
Four ambitious kids bring their cooking skills to the kitchen. In the first round, ground beef and chocolate present a conundrum.
The young cooks prepare their spectacular Thanksgiving meal. They start with pumpkin pie and then face the challenge of not having turkey in the entrée basket.
The young chefs make chicken nuggets and attempt to cook the bay scallops to perfection. In the dessert round there’s a fun time with Mesozoic candies.
The young chefs compete to impress the judges with ‘birds’ nests’ and a tricky chicken. The finalists will both make kiwi deserts, but whose will be the winning one?
Lemon Meringue Why?
The junior chefs make a starter with wildfire lettuce and fluke. In the dessert round both remaining competitors tackle baking and ice-cream.
The kid chefs try to make technically-excellent dishes out of ground beef and curly fries. A stuffed cookie cup provides a challenge for the dessert round.
The junior chefs face creepy-crawly kabobs in the first basket. Then, they are happy to get fish fillets and a colourful cereal in the second round.
Four new young chefs try to impress the judges with a puzzling appetizer basket crowned by a super-cheesy sandwich. The finalists will tackle a watermelon dessert.
The junior chefs are challenged with a bok choy starter and find out if it tastes better with bacon. In the dessert round the competitors must use cottage cheese.