Make the tomato sauce: Heat the olive oil in a saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 8 minutes. Add the garlic and red pepper flakes and cook 30 seconds. Add the tomatoes, breaking them up with a wooden spoon, and the basil and cook until thickened, about 10 minutes. Season with salt and pepper. Transfer to a blender and puree until smooth; return to the saucepan and add the parsley, honey, 1/4 teaspoon salt, and pepper to taste.
Make the cauliflower Mornay sauce: Preheat the oven to 350 degrees F. Cut off the cauliflower florets and put in a small roasting pan. Drizzle with the olive oil and season with salt and pepper. Add 1 1/2 cups water to the pan, cover with aluminum foil and bake until very tender, about 1 hour. Remove from the oven.
Melt the butter in a saucepan over medium heat. Whisk in the flour and cook 30 seconds. Whisk in 4 cups milk, increase the heat to medium high and bring to a boil, whisking; cook, whisking, until thick, about 5 minutes. Add the cauliflower, reduce the heat to low and cook 5 more minutes. Remove from the heat and let cool slightly, then puree until smooth. Strain into a clean saucepan and bring to a simmer over low heat. Whisk in the nutmeg, cheese, and salt and pepper to taste and cook 1 minute. Thin with some of the remaining 1 cup milk, if needed.
Make the lasagna: Soak the porcini mushrooms in 1 1/4 cups boiling water, 30 minutes. Meanwhile, bring a large pot of salted water to a boil. Add the lasagna noodles and cook 5 minutes; drain and rinse under cold water. Set aside. Preheat the oven to 375 degrees F.
Combine the ricotta, egg, 1/2 cup parsley, 1 teaspoon thyme and 1/2 cup romano cheese in a bowl and season with salt and pepper.
Heat the olive oil in a saute pan over high heat. Add the garlic and cook 1 minute. Add the assorted mushrooms and cook until soft, about 4 minutes. Add the shallots and cook until golden, about 6 minutes. Drain the porcini mushrooms, reserving the liquid, then coarsely chop and add to the pan; cook 1 minute. Deglaze with the porcini soaking liquid and cook until completely reduced, about 6 minutes. Stir in the remaining 2 teaspoons thyme and 1/4 cup parsley and season with salt and pepper. Remove from the heat.
To assemble the lasagna, ladle some of the tomato sauce into a 10-by-14-inch baking dish. Ladle on some of the cauliflower sauce; top with 4 noodles. Top with some of the ricotta mixture, then some of the mushroom mixture, fontina and some of the remaining romano cheese. Season with salt and pepper. Repeat to make 3 more layers, ending with a layer of noodles, cauliflower sauce and romano. Put the dish on a baking sheet, cover with aluminum foil and bake 30 minutes. Uncover and bake until bubbly, 30 to 40 more minutes. Remove from the oven, sprinkle with parsley and let sit 15 minutes before serving. Serve with the remaining tomato sauce.
Photograph by Johnny Miller

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1013.63 Kcal (4244 kJ)
Calories from fat	608.37 Kcal
		% Daily Value*
Total Fat	67.6g	104%
Cholesterol	220.53mg	74%
Sodium	2299.09mg	96%
Potassium	1236.16mg	26%
Total Carbs	46.02g	15%
Sugars	19.69g	79%
Dietary Fiber	6.4g	26%
Protein	57.15g	114%
Vitamin C	58mg	97%
Vitamin A	0.1mg	2%
Iron	3.2mg	18%
Calcium	1210.7mg	121%

Amount Per 100 g
Calories	156.71 Kcal (656 kJ)
Calories from fat	94.05 Kcal
		% Daily Value*
Total Fat	10.45g	104%
Cholesterol	34.09mg	74%
Sodium	355.44mg	96%
Potassium	191.11mg	26%
Total Carbs	7.11g	15%
Sugars	3.04g	79%
Dietary Fiber	0.99g	26%
Protein	8.84g	114%
Vitamin C	9mg	97%
Iron	0.5mg	18%
Calcium	187.2mg	121%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Pasta E Fagioli Al Forno

Penne rigate or 1 lb whole wheat penne and 17 more..
Lasagne Alla Bolognese

Butter, for the pan, No-boil lasagna noodles and 21 more..
Pancetta and Taleggio Lasagna with Treviso

Extra-virgin olive oil and 16 more..
Classic Italian Lasagna (Giada De Laurentiis)

Unsalted butter , plus 2 tbsp for the lasagna and 23 more..
Baked Ziti With Four Cheeses

Butter, All-purpose flour, Milk, scalded, Nutmeg, Salt and 6 more..
Braised Endive with Ham and Gruyère

Unsalted butter, Sugar, Kosher salt and 8 more..
Avocado Eggs Benedict

Butter, All-purpose flour, Milk, Shredded cheddar cheese and 12 more..
Cauliflower and Broccoli Flan with Spinach Bechamel

Cauliflower florets, Broccoli florets, Baby spinach leaves and 4 more..
Brazilian Lasagna

Butter, All-purpose flour, Milk, Nutmeg, Salt and 12 more..
Delicious Cauliflower Casserole

Head cauliflower, broken into florets, Diced green pepper and 8 more..

Recipe Tags

Weightwatchers Points

25.1

Points
27

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium,
High in Total Fat

Also Try

Wild Mushroom and Beef Stew

Water, Fat-free , less-sodium chicken broth and 14 more..
Wild Mushroom and Barley Soup

Water or 4 1/4 cups and 9 more..
Wild Mushroom and Barley Pilaf

Vegetable oil, Portabella mushrooms, coarsely chopped and 7 more..
Wild Mushroom and Rice Timbales

Dried porcini mushrooms, chopped (about 1/2 oz) and 13 more..
Wild Mushroom and Pesto Crostini

A whole wheat baguette, Wild mushrooms, cleaned and sliced and 5 more..
Wild Mushroom And Fennel Risotto

A few splashes of olive oil, A chunk of butter and 9 more..
Wild Mushroom and Buttermilk Soup

Dried wild mushrooms, Chicken broth, boiling, Madeira wine and 8 more..
Wild Mushroom and Chicken Stir-Fry

Skinless, boneless chicken breast , sliced crosswise and 13 more..
Wild Mushroom and Lentil Cottage Pie

Cubed peeled yukon gold potato, Salt, divided and 21 more..
Wild Mushroom and Butternut Squash Bread Pudding

Cubed butternut squash, cut into 3/4-in. chunks and 14 more..