Lightened-Up Lasagna Rolls

• Preheat the oven to 375 F.
• Lightly spray a 9×13" baking dish with oil. Set aside.
• Bring 4 quarts of water to a boil in a large pot. Add 2 tablespoons of water to the water. While the water is heating prepare the sauce and the cauliflower ricotta.

The Sauce

• Mince the garlic. Heat a sauce pan over medium-high heat and add the garlic with 1 tablespoon of water. Cook for 1-2 minutes and don't brown the garlic.
• Add in the rest of the sauce ingredients and bring it to a simmer. Reduce heat to low and cook for 15 minutes while you prepare the remaining ingredients for the lasagna.

The Cauliflower Ricotta

• Cut cauliflower into florets and rough chop the garlic. Add all ingredients to a food processor or blender and puree until well combined and the mixture is a thick paste. Set aside.

The Lasagna

• Cook the lasagna noodles according to the package instructions. Most lasagna noodles only need to cook for 6 minutes to soften enough for rolling. Drain the water from the pot using a colander, rinse the noodles with cold water while separating them from each other so that they don't stick together.
• Spread 1/2 cup of the tomato sauce in the bottom of the baking dish.

  

• Lay a cooked and cooled noodle on your work surface. Spread 1/4 cup of the cauliflower ricotta down the noodle, leaving a 1" gap at one end. Roll the covered noodle starting on the end with the ricotta and rolling towards the gap end. Place the roll into your baking dish vertically or horizontally.
• Continue the rolling process until the baking dish is filled or you run out of the ricotta or noodles.
• Optional: spread the plain hummus over the tops of the lasagna rolls.
• Pour the remaining sauce evenly over the rolls and use a spatula or spoon to move sauce in between the rolls and into any empty places.
• Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 20-30 minutes. Remove from oven and let rest for 15 minutes before serving.