INGREDIENTS
28 oz
canned tomatoes
8 cups
cauliflower florets
1 large
egg
2 tbsp
flat leaf parsley leaves
1 cup
fresh basil leaves
5 cloves
garlic
4 servings
kosher salt
2 tbsp
olive oil
1/4 cup
parmesan
1 cup
part-skim mozzarella
1 cup
part-skim ricotta
1 large
red bell pepper
2 tbsp
tomato paste
8 oz
whole-wheat lasagna noodles