Romanesco Lasagna

• Ingredients for Romanesco Sauce:
• 1 cup bread crumbs
• 1/2 cup slivered almonds, toasted
• 2 cloves garlic, minced
• 1 12-ounce jar roasted red peppers, drained and seeded
• 1 28-ounce can whole tomatoes, or 4 small vine tomatoes
• 2 tablespoons red wine vinegar
• 1/4 cup extra virgin olive oil
• 1 tablespoon honey
• 1/4 teaspoon cayenne pepper
• 1 teaspoon paprika
• Kosher salt and freshly ground pepper to taste
• Ingredients for Lasagna:
• Whole wheat lasagna pasta
• 1 batch Romanesco sauce (recipe above)
• 1 bunch collard greens
• 1 large butternut squash
• 1 head cauliflower
• 1 large log goat cheese
• 1-2 cups plain, low-fat yogurt

1. 1) Cut squash in half, remove seeds, and roast cut-side-up in 400 degree oven for 50 minutes.
2. 2) Rinse and chop cauliflower into small pieces and roast in 400 degree oven for 25 minutes, stirring halfway through.
3. 3) Mix Romanesco Sauce ingredients in a blender and blend.
4. 4) Make pasta.
5. 5) Steam greens; they will wilt in just a few minutes.
6. 6) In a rectangular glass casserole dish, spread a bit of Romanesco sauce and yogurt on the bottom of the dish. Line pasta on top. Drop small mounds of Romanesco sauce and yogurt onto the pasta and spread out with the back of a spoon. Scatter with squash, cauliflower, and greens. Sprinkle with chunks of goat cheese. Repeat with more pasta, sauce, veggies, and cheese until it's all assembled. Save some sauce and goat cheese to sprinkle on the very top.
7. 7) Bake in a preheated 375 degree oven for 45 minutes. Cover loosely with foil toward the end if the top is getting too brown. (This lasagna can been assembled and frozen. To freeze, assemble lasagna and do not bake. Cover tightly with plastic wrap and aluminum foil. When ready to bake, let thaw in the refrigerator for 24 hours. You may need to bake for an extra 15 minutes, since the lasagna will be cold before going into the oven).

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Taken from www.epicurious.com/recipes/member/views/romanesco-lasagna-50086915 (may not work)