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1
For the tomato sauce: Heat the oil in a medium saucepan over medium-high heat.
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2
Add the onions and cook until soft.
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3
Add the garlic and red pepper flakes and cook for 30 seconds.
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4
Add the tomatoes, breaking them up with a wooden spoon, and the basil and cook until thickened and the tomatoes soften and break down.
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5
season with salt and pepper.
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6
Transfer to a blender and blend until smooth.
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7
Return the mixture to the saucepan, add the basil and chopped parsley, season with salt, pepper, and honey, if needed.
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8
For the cauliflower sauce: Preheat the oven to 350 degrees F. Remove the florets from the head of cauliflower and put in a small roasting pan.
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9
Drizzle with olive oil and season with salt and pepper.
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10
Add 1 1/2 cups water to the bottom of the pan, cover with foil, and cook until very tender, about 1 hour.
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11
Remove and increase the oven temperature to 375 degrees F.
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12
Melt the butter in a medium saucepan over medium heat.
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13
Whisk in the flour and cook for 30 seconds.
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14
Slowly whisk in 4 cups of the milk, increase the heat and bring to a boil, whisking constantly.
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15
Cook until thickened, about 5 minutes.
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16
Add the cauliflower, reduce the heat to low, and cook for 5 minutes longer.
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17
Remove from the heat and let cool slightly.
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18
Transfer the mixture to a blender (in batches) and puree until smooth.
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19
Strain the mixture into a clean saucepan through a medium mesh strainer and bring to a simmer over low heat.
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20
Whisk in the nutmeg, cheese, and salt and pepper, to taste.
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21
Cook for 1 minute.
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22
Add some of the remaining warm milk, if needed.
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23
For the lasagna: Increase the oven to 375 degrees F. Combine the ricotta, egg, 1/2 cup parsley, 1 teaspoon thyme, and romano cheese in a bowl and season with salt and pepper.
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24
Cover and refrigerate until ready to use.
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25
Heat the olive oil in a large saute pan over high heat.
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26
Add the garlic cloves and cook for 1 minute.
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27
Add the mushrooms and cook until they begin to soften.
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28
Add the shallots and cook until golden brown and completely dry.
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29
Drain the porcini mushrooms, reserving the soaking liquid, coarsely chop, and add to the mushrooms in the pan and cook for 1 minute.
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30
Deglaze with the porcini soaking liquid and cook until completely reduced.
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31
Stir in the remaining 2 teaspoons thyme, remaining 1/4 cup parsley, and season with salt and pepper.
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32
Remove from the heat.
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33
To assemble: Ladle some of the tomato sauce into the bottom of a 10 by 14 by 2 1/2-inch baking dish.
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34
Ladle some of the cauliflower mornay sauce over the tomato sauce.
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35
Top with 4 noodles.
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36
Top the noodles with some of the ricotta mixture, then some mushrooms, fontina, and romano.
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37
Season with salt and pepper.
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38
Repeat to make 4 layers.
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39
Ladle the cauliflower mornay sauce over the top of the noodles, making sure to cover the noodles completely with the sauce, and sprinkle with more of the romano cheese.
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40
Put the lasagna pan on a baking sheet, cover with foil, and bake for 30 minutes.
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41
Remove the foil and continue baking until bubbly and the top is golden brown, 30 to 40 minutes longer.
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42
Remove from the oven, sprinkle the top with parsley, and let rest 15 minutes before serving.
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43
Cut into squares and serve additional tomato sauce on the side.
