Wild Mushroom and Cauliflower Lasagna

• 2 tablespoons olive oilolive-oil
• 1 small Spanish onion, finely dicedonion
• 2 cloves garlic, finely choppedgarlic
• Pinch red pepper flakesred-pepper-flakes
• 3 cups canned plum tomatoes and their juices
• 2 tablespoons chopped fresh basilbasil
• 3 tablespoons chopped fresh flat-leaf parsleyparsley
• Salt and freshly ground black peppersalt-and-pepper
• Honeyhoney
• 1 medium head cauliflowercauliflower
• 2 tablespoons olive oilolive-oil
• Salt and freshly ground black peppersalt-and-pepper
• 4 tablespoons unsalted butterbutter
• 1/4 cup flourflour
• 5 cups whole milk, heated, dividedmilk
• 1/8 teaspoon freshly grated nutmegnutmeg
• 1/2 cup grated romano cheese
• 1 pound sheep's milk ricotta cheese
• 1 large eggegg
• 3/4 cup finely chopped fresh flat-leaf parsley, divided, plus more for garnishparsley
• 3 teaspoon finely chopped fresh thymethyme
• 1/2 cup grated romano cheese, plus more for finishing
• Kosher salt and freshly ground black peppersalt-and-pepper
• 3 tablespoons olive oilolive-oil
• 3 cloves garlic, smashedgarlic
• 1 1/2 pounds assorted mushrooms (shiitake, portobello, cremini), coarsely chopped
• 2 shallots, finely dicedshallot
• 1 ounce porcini mushrooms, soaked in boiling water for 30 minutesmushroom
• 16 lasagna noodles, cooked for 5 minutes in boiling salted water, drained and rinsed with cold waternoodle
• 1 1/4 pounds fontina cheese, coarsely gratedfontina

1. 01For the tomato sauce: Heat the oil in a medium saucepan over medium-high heat. Add the onions and cook until soft. Add the garlic and red pepper flakes and cook for 30 seconds. Add the tomatoes, breaking them up with a wooden spoon, and the basil and cook until thickened and the tomatoes soften and break down. season with salt and pepper.
2. 02Transfer to a blender and blend until smooth. Return the mixture to the saucepan, add the basil and chopped parsley, season with salt, pepper, and honey, if needed.
3. 03For the cauliflower sauce: Preheat the oven to 350 degrees F. Remove the florets from the head of cauliflower and put in a small roasting pan. Drizzle with olive oil and season with salt and pepper. Add 1 1/2 cups water to the bottom of the pan, cover with foil, and cook until very tender, about 1 hour. Remove and increase the oven temperature to 375 degrees F.
4. 04Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 30 seconds. Slowly whisk in 4 cups of the milk, increase the heat and bring to a boil, whisking constantly. Cook until thickened, about 5 minutes. Add the cauliflower, reduce the heat to low, and cook for 5 minutes longer. Remove from the heat and let cool slightly. Transfer the mixture to a blender (in batches) and puree until smooth. Strain the mixture into a clean saucepan through a medium mesh strainer and bring to a simmer over low heat. Whisk in the nutmeg, cheese, and salt and pepper, to taste. Cook for 1 minute. Add some of the remaining warm milk, if needed.

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