Cauliflower and Spinach Lasagna | culture: the word on cheese

Ingredients

• 2 medium heads cauliflower (cored and cut into small florets)
• 4 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 2 cups fresh basil leaves
• 2 cups fresh parsley leaves and tender stems
• 2 cloves garlic
• 1/3 cup toasted pine nuts (divided)
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon black pepper
• 2/3 cup extra-virgin olive oil
• 1/3 cup grated parmesan
• 1 pound whole milk ricotta
• 2 large eggs
• 1 pound fontina (grated, divided)
• 4 10-ounce boxes frozen chopped spinach (thawed, excess liquid squeezed out)
• 15 no-boil lasagna noodles