INGREDIENTS:

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)

DIRECTIONS:

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.

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Image Source:*goop.com

Source:goop.com