First: Soak the beans overnight and then simmer on the stove for about 45-60 minutes.
Pasta
Mix two cups of flour with ½ teaspoon salt, and make a well in the center (use a large countertop or a bowl.) Add the eggs and mix well. It will be incredibly firm and crumbly, so add water, a Tablespoon at a time until it is uniform. I used 3 Tablespoons. Set aside to rest for 1 hour.
After the dough has rested, cut it in half and roll it out as thin as possible, flipping over occasionally. When you think it is thin enough, you’re probably only halfway there! It will almost double once cooked. Cut into noodles (or circles) and repeat with second dough. Boil for approximately 5 minutes to hydrate it and make it tender.
Cauliflower Sauce
Cook frozen cauliflower for about 5 minutes, or until tender. (I brought it to a boil in a pot and it was soft enough.)
Blend cauliflower with 6 cloves of garlic, and a little of the cotija cheese (about 1 ounce). Salt and pepper to taste, set aside.
Filling
Rehydrate sun-dried tomatoes in warm water for a couple of minutes.
Sauté onions over medium heat until soft and fragrant. Add frozen spinach and kale, and saute just until wilted.
Mix vegetables with sun-dried tomatoes, cooked white beans, and about half of the sauce.
Traditional Lasagna
Add a little sauce to the bottom of a greased casserole dish. Layer in the following order: noodles, filling, ricotta, noodles, filling, remaining cauliflower sauce.
Top with cotija (or mozzarella) cheese. Bake covered on 350º for 30-45 minutes.
Lasagna Cups
Cut the dough into 24 round noodles using a glass or cookie cutter. Boil them for about 4 minutes, until just a little tender. (You can also skip the boiling step, but the noodles will be very firm.)
Grease a muffin sheet and add a round noodle to each cup. Instead of layering, just mix together all of the fillings except the cotija/mozz and fill the muffin cups. Top with cheese and bake for about 18 minutes on 350º.