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1
Preheat the oven to 425 degrees F.
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2
Toss the cauliflower in a bowl with 1 tablespoon of the olive oil and 1/2 teaspoon salt.
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3
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.
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4
Cool slightly.
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5
Put the tomatoes in a medium bowl and use your hands to crush them.
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6
Rinse the can with 1 1/2 cups water and add it to the bowl of tomatoes.
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7
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.
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8
Add the bell pepper and cook, stirring, until soft, about 8 minutes.
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9
Add the tomato paste and stir to incorporate, about 30 seconds.
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10
Add the crushed tomatoes with their juice and 4 large leaves of basil.
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11
Bring to a boil, reduce the heat and simmer, stirring occasionally, until the sauce is thickened, about 40 minutes.
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12
You should have about 3 3/4 cups of sauce.
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13
Meanwhile, bring a large pot of water to a boil.
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14
Drop the lasagna noodles one at a time into the pot.
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15
Cook according to the package directions until al dente.
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16
Drain the noodles in a colander.
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17
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.
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18
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.
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19
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.
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20
Transfer the mixture to a medium bowl.
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21
Assemble the lasagna: Spread a thin layer of sauce (around 1/4 cup) on the bottom of a 9-by-13-inch baking dish.
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22
Lay 4 of the noodles on the bottom, without overlapping, cutting to fit, if necessary.
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23
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.
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24
Loosely fit 3 more noodles on top of the cheese without overlapping.
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25
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.
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26
Top with the remaining 4 lasagna noodles, cutting just to fit.
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27
Then add the remaining tomato sauce, mozzarella and Parmesan.
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28
Cover with foil and bake until bubbly and hot, about 20 minutes.
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29
Remove the foil and cook until the cheese begins to brown, about 10 minutes more.
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30
Allow to rest for 10 minutes so the lasagna will cut more easily.
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31
Garnish with the parsley.
