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Ingredients

Tomato Sauce:

• 2 tablespoons olive oil
• 1 small Spanish onion, finely diced
• 2 cloves garlic, finely chopped
• Pinch red pepper flakes
• 3 cups canned plum tomatoes and their juices
• 2 tablespoons chopped fresh basil
• 3 tablespoons chopped fresh flat-leaf parsley
• Salt and freshly ground black pepper
• Honey

Cauliflower Mornay Sauce:

• 1 medium head cauliflower
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 4 tablespoons unsalted butter
• 1/4 cup flour
• 5 cups whole milk, heated, divided
• 1/8 teaspoon freshly grated nutmeg
• 1/2 cup grated romano cheese

Lasagna:

• 1 pound sheep's milk ricotta cheese
• 1 large egg
• 3/4 cup finely chopped fresh flat-leaf parsley, divided, plus more for garnish
• 3 teaspoon finely chopped fresh thyme
• 1/2 cup grated romano cheese, plus more for finishing
• Kosher salt and freshly ground black pepper
• 3 tablespoons olive oil
• 3 cloves garlic, smashed
• 1 1/2 pounds assorted mushrooms (shiitake, portobello, cremini), coarsely chopped
• 2 shallots, finely diced
• 1 ounce porcini mushrooms, soaked in boiling water for 30 minutes
• 16 lasagna noodles, cooked for 5 minutes in boiling salted water, drained and rinsed with cold water
• 1 1/4 pounds fontina cheese, coarsely grated

Description

Food Network Invites You To Try This Wild Mushroom And Cauliflower Lasagna Recipe From Bobby Flay.

Food Network