We like using Kite Hill Ricotta here, but you can also use homemade tofu ricotta if you’d like. And tomato sauce? Make your own from scratch or use a prepared tomato sauce. Just read the labels … lots of plain-looking tomato sauces have parmesan or other milk products hiding in the list of the ingredients. We have no idea why that’s in some brands, but it is.
The rest here is easy: just mash together your cauliflower, potatoes and ricotta for your filling. Roll it up with fresh or par-cooked lasagna (which basically means you are just going to cook it halfway until pliable, then allow the oven to cook it the rest of the way), then smother in sauce and bake. Easy peasy and wicked delicious!