Wild Mushroom And Cauliflower Lasagna

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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


1 medium head cauliflower

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

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

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