Roasted Cauliflower Lasagne Recipe | Food Network UK

Ingredients

• 8 cups cauliflower florets (from 1 head cauliflower; about 2 1/2 pounds)
• 2 tablespoons olive oil, plus more for coating the lasagna noodles
• Salt
• One 28-ounce can no-salt added whole plum tomatoes
• 5 cloves garlic, 4 sliced and 1 chopped
• 1 large red bell pepper, diced
• 2 tablespoons tomato paste
• 1 cup fresh basil leaves
• 8 ounces whole-wheat lasagne sheets (about 10 sheets)
• 1 cup light ricotta
• 1 large egg
• 1 cup shredded light mozzarella
• 1/4 cup grated Parmesan, or vegetarian alternative
• 2 tablespoons fresh flat-leaf parsley leaves, chopped