Page 11 - SV 3 2024

Cauliflower Lasagna
Ingredients:
For Roasting Cauliflower:
1 big cauliflower, cut into florets
Smoked paprika
2 cloves of garlic, minced
Olive oil for roasting
Salt and pepper to taste
For Bechamel Sauce:
50 grams of butter
2 tablespoons of flour
1/2 pint of hot water
1 pint of whole milk
Salt, pepper, and nutmeg to taste Lemon juice (optional)
For Tomato Sauce:
1 red onion, finely chopped
2 garlic cloves, minced
Dried basil
Pepper and salt to taste
100ml white wine (optional)
3 tomatoes, peeled and diced
1 can of diced tomatoes
1 tablespoon of brown sugar
1/2 can of water (using the diced tomato can)
Assembly:
Lasagna sheets
Grated mozzarella cheese
Instructions:
1. Preheat your oven to 200°C (400°F). 2. Spread the cauliflower florets on a baking sheet. Drizzle with olive oil and sprinkle with smoked paprika,
over medium heat. Add the chopped red onion and minced garlic. Sauté until softened and fragrant. Sprinkle in dried basil, salt, and pepper. Pour in the white wine and let it simmer until slightly reduced. Add the diced tomatoes, canned diced tomatoes,
minced garlic, salt, and pepper. Toss
to coat evenly. Roast in the preheated
oven for about 20-25 minutes or until
the cauliflower is tender and lightly
browned. Remove from oven and set
aside. brown sugar, and half a can of water.
3. In a saucepan, melt the butter over
medium heat. Once melted, add the
flour and whisk constantly until it
forms a smooth paste (roux). Gradually
add the hot water and milk, whisking 5. continuously to prevent lumps from
forming. Cook the sauce until it thickens, stirring frequently. Season with salt, pepper, and a pinch of nutmeg. If desired, add a splash of lemon juice for a touch of acidity. Set the bechamel sauce aside.
4. In another saucepan, heat olive oil
Stir well and let the sauce simmer
for about 15-20 minutes, allowing
the flavors to meld and the sauce to thicken. Adjust seasoning if necessary. In a baking dish, start by spreading
a thin layer of tomato sauce on
the bottom. Add a layer of roasted cauliflower on top. Pour a portion of the bechamel sauce over the cauliflower. Repeat this layering process until you’ve used up all the ingredients, finishing with a layer of bechamel sauce on top. Sprinkle
grated mozzarella cheese generously
over the final layer.
6. Place the assembled lasagna in the
preheated oven and bake for about 25-30 minutes or until the cheese is golden brown and bubbly.
7. Once baked, remove the cauliflower lasagna from the oven and let it cool slightly before serving. Slice into portions and serve hot. Enjoy your delicious and wholesome cauliflower lasagna!
Simply Vegetables 11