Roasted Cauliflower Lasagna

Name: Roasted Cauliflower Lasagna
Ingredients: 8 cups cauliflower florets (from 1 head cauliflower; about 2 1/2 pounds); 2 tablespoons olive oil, plus more for coating the lasagna noodles; Kosher salt; One 28-ounce can no-salt added whole plum tomatoes; 5 cloves garlic, 4 sliced and 1 chopped; 1 large red bell pepper, diced; 2 tablespoons tomato paste; 1 cup fresh basil leaves; 8 ounces whole-wheat lasagna noodles (about 10 noodles); 1 cup part-skim ricotta; 1 large egg; 1 cup shredded part-skim mozzarella; 1/4 cup grated Parmesan; 2 tablespoons fresh flat-leaf parsley leaves, chopped