FOR THE CAULIFLOWER BÉCHAMEL:
1 cauliflower crown
1 quart vegetable stock
1 piece Parmesan rind (about 2 to 3 inches long)
4 cloves garlic
salt to taste
FOR THE LASAGNA:
3 tablespoons olive oil
4 cloves garlic, smashed
¼ teaspoon chili flakes
2 pounds frozen spinach, thawed and squeezed of its excess moisture
salt to taste
2 cups marinara sauce (we like Rao’s or this pressure cooker red sauce if we’re making one from scratch)
1 package gluten-free no-boil lasagna sheets (we like the fresh ones from Cappello’s)
1. First make the cauliflower béchamel. Break the cauliflower into small florets, discarding most of the stems. Add the florets to a saucepan along with the stock, Parmesan rind, and garlic. Bring to a boil, then reduce to a simmer until the cauliflower is extremely soft. Discard the Parmesan rind and, using a slotted spoon, carefully transfer the cooked cauliflower and garlic to a powerful blender. Add the cooking liquid a tablespoon at a time as needed to get your desired consistency. Taste for seasoning and add salt as needed. Set aside.
2. Heat the olive oil in a skillet over medium-high heat. Add the smashed garlic and chili flakes. Once fragrant, cook for a couple of minutes, then add the spinach and cook for about 4 minutes, just until all the flavors have come together. Season with a pinch of salt and set aside to cool.
3. To assemble the lasagna, get 2 standard loaf pans (1 to have for dinner now and 1 to freeze for later). In the base of each, spread a generous spoonful of marinara. Then add a noodle, then the cauliflower bechamel, then the spinach, then more marinara, then another layer of noodle. Repeat this until you get to the top, finishing with a layer of cauliflower bechamel.
4. Bake covered with foil at 375°F for about 30 minutes, then remove the foil, raise the temperature to 425°F, and bake for another 15 to 20 minutes. Let stand for 5 to 10 minutes before cutting into it.