Lasagna with béchamel and cauliflower is a dish that combines the irresistible flavor of Italian tradition with the delicacy of vegetables. This recipe is an ideal choice for those who want to serve a creative variation of classic lasagna, perfect for Sunday family lunches or convivial dinners with friends. Thanks to the combination of genuine ingredients and traditional preparations, this dish conquers everyone’s taste from the first bite.
The creamy and enveloping béchamel pairs perfectly with the delicate taste of cauliflower, creating a unique balance of flavors. Cauliflower, rich in vitamins and minerals, adds a healthy and light touch to the dish without sacrificing taste. Layers of lasagna sheets, velvety béchamel, and cauliflower alternate with melting cheese and, if desired, other ingredients like seasonal vegetables or ham, for a recipe that satisfies every palate.
Preparing these lasagna with béchamel and cauliflower is simple and accessible to everyone. The recipe is easily customizable to suit everyone’s tastes and dietary needs while always maintaining its rustic and flavorful essence. Perfect for impressing your guests with an original and refined dish, this lasagna is proof that Italian cuisine can always reinvent itself without betraying its roots.
Find out step by step how to make this delicious recipe for lasagna with cauliflower and béchamel, a dish that celebrates authentic flavors and love for good food. Try this rich and creamy version to bring a touch of creativity and well-being to your table without giving up tradition.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.72 lbs cauliflower
- 1 shallot
- 1 qt of milk
- 3/4 cup flour
- 7 oz bacon
- 3.5 oz galbanino cheese
- fresh lasagna sheets q.b.
- salt, nutmeg
Tools
- Convection oven
- glass baking dish
- non-stick pans
Steps
Here is the procedure:
Cut the cauliflower into florets and wash it
Once washed, cut it into strips
In a pan, heat two turns of oil and sauté the shallot
Add the cauliflower and sauté for a few minutes
Add a glass of water and cook.
In the meantime, prepare the béchamel by putting the milk in a saucepan and bringing it to the heat.
Immediately add the flour to the milk and mix well to avoid lumps
Add salt and nutmeg
While it heats up, stir until reaching the desired consistency
Once ready, add the cooked cauliflower
Make layers starting with the béchamel
the bacon
and the galbanino cheese sliced
and finally the pasta.
Continue layering until the baking dish is full.
Bake in the oven at 356°F for about 30/35 minutes
Enjoy your meal!😀
