Lasagna with cauliflower “noodles”

Directions

1. Noodle: quarter, break up and roast the cauliflower, drizzled with EVOO, at 425F until nutty and browned (about 30 minutes); remove and cool
2. Noodle: load a food processor with the eggs and process them; add the cooled cauliflower and blend; add the shredded mozzarella and continue to process until smooth
3. Noodle: Line a 13x18 sheet pan with parchment; smooth the cauliflower mixture into an even layer (about ¼ in) to cover the pan, using a dough scraper as a spreader; bake at 450F until solid and browned, about 20 minutes.
4. Sauce: Load the food processor with the San Marzano tomatoes, tomato paste, about 4 T EVOO, the caramelized onions, and a selection of spices and herbs; blend thoroughly.
5. Meats: oven-roast the sausage links at 350F; cool and slice.
6. Meats: brown the bulk sausage in EVOO; add a generous amount of fennel seeds, plus herbs and spices; added 2 cups of the sauce at the end, along with the sausage slices, and blend well.
7. Assemble: Cut four strips of the cauliflower noodles along the short direction, about 2-2.5 inches wide (x 13). Cut the remaining piece along the other direction into 6 shorter strips. Coat the bottom of a 10x14 in baking dish with sauce. Add the long layer of 4 noodles. Coat these with the meats, and add 1-2 cups of sauce. Add the short layer of 6 noodles and coat with sauce. Add the mozzarella slices and the mixture of parmigianno cheeses. Bake at 350F for 20 minutes, until bubbling.
8. Remove and let sit for 5-10 minutes. Slice and serve with additional sauce, grated cheese, and chopped parsley.