To prepare the pasta: Cut the pasta sheets into 3 x 4 rectangles if using the small individual pans. Otherwise, cut to needed size for your pan.
TO PREPARE THE "RICOTTA" LAYER : To Prepare the cauliflower: Preheat oven to 425 degrees. Place florets on a baking sheet and drizzle with a tablespoon of olive oil. Roast for 30 to 40 minutes, tossing every 15 minutes.
To prepare the chard: Heat a tablespoon of olive oil in a medium sized skillet. Add one clove of garlc, saute for 30 seconds. Add the chard. Cook, stirring occasionally until tender, about 5 minutes.
To prepare the béchamel sauce: Make a slurry by mixing the tapioca in two tablespoons of the vegetable broth. Set aside. Heat the remaining tablespoon of olive oil in a small pot. Add the remaining minced garlic, the crushed red pepper and the oregano, saute for 30 seconds. Add the remaining vegetable broth and heavy cream. Bring to a simmer. Add the tapioca slurry and stir constantly until thickened. Do not bring it to a boil or the thickening power of the starch will weaken and the sauce will “break” (meaning it gets thin again). Remove from heat. Season with salt and pepper to taste.
In the bowl of a food processor, add the cauliflower, basil and chard and pulse until the pieces are pretty small, resembling the curds of ricotta.
Add the béchamel sauce and pulse until just combined.
Preheat oven to 350 degrees.
To assemble the individual lasagnas you need: 70 gm fresh pasta, four 3 x 4 rectangles 105 gm marinara sauce 60 gm “ricotta” layer 120 gm Bolognese sauce 10 gm shredded FYH mozzarella Place 45 gm marinara sauce to line the bottom of the tin. Add a pasta sheet. Layer with 60 gm Bolognese sauce, another pasta sheet, 60 gm “ricotta” layer, 20 gm marinara sauce, another pasta sheet, 60 gm Bolognese, another pasta sheet, 60 gm marinara sauce and 10 gm FYH mozzarella cheese. Cover the dish in tin foil and bake for 15 minutes. Remove the foil and bake for another 20 minutes.
