Basil Pesto and Cauliflower Lasagna

• 12 ounces lasagna noodles
• 8 ounces mozzarella cheese, shredded
• 8 ounces parmesan cheese, shredded
• 1 head cauliflower, roasted
• 2 cups ricotta cheese, made with almonds
• 1 egg
• 2 cups pesto sauce

1. Cook noodles til al dente and rinse with cold water.
2. Slice cauliflower lengthwise in 1/2 slabs.
3. Spray or dab with olive oil and Roast at 425 for 20 minute.
4. Mix egg with ricotta.
5. layer in 9X13 inch pan:.
6. olive oil.
7. noodles.
8. cheeses.
9. pesto.
10. Top with pesto and parmesan.
11. Bake for 30 to 45 minutes at 350 F.

lasagna noodles, mozzarella cheese, parmesan cheese, cauliflower, ricotta cheese, egg, pesto sauce

Taken from www.food.com/recipe/basil-pesto-and-cauliflower-lasagna-512953 (may not work)