-
1
Preheat the oven to 450 degrees.
-
2
Line a baking sheet with parchment paper.
-
3
Cut away the bottom of the cauliflower stem and trim off the leaves.
-
4
Cut the cauliflower into slices 1/3 inch thick, letting the florets on the edges fall off.
-
5
Toss all of it, including the bits that have fallen away, with the olive oil, salt and pepper.
-
6
Place on the baking sheet in an even layer.
-
7
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.
-
8
Remove from the oven, toss with the red pepper flakes and set aside.
-
9
Turn the oven down to 350 degrees.
-
10
Blend the ricotta cheese, water or stock, cinnamon, salt and pepper.
-
11
Set aside.
-
12
Oil a rectangular baking dish and spread a spoonful of tomato sauce over the bottom.
-
13
Top with a layer of lasagna noodles.
-
14
Spoon a thin layer of the ricotta mixture over the noodles.
-
15
Top with a layer of cauliflower, then a layer of tomato sauce and a layer of Parmesan.
-
16
Repeat the layers, ending with a layer of lasagna noodles topped with tomato sauce and Parmesan.
-
17
Cover the baking dish tightly with foil and place in the oven.
-
18
Bake 40 minutes, until the noodles are tender and the mixture is bubbling.
-
19
Uncover and, if you wish, bake another 10 minutes, until the top begins to brown.
-
20
Remove from the heat and allow to sit for 5 minutes before serving.
