Steps for lasagna with cauliflower cream and bacon

• First of all, to make this delicious lasagna with cauliflower cream, cook the cauliflower in salted hot water for 10-15 minutes, then drain and blend it with an immersion blender into a puree. Prepare a homemade béchamel in advance and mix both preparations thoroughly. Now let’s make the tomato sauce. In a saucepan, pour the extra virgin olive oil and the head of half garlic and sauté for a few minutes, then add the tomato sauce, adjust the salt and cook for 15 minutes. Ready with all the ingredients, let’s proceed to make the lasagna. Butter the bottom of a baking dish, spread and cover with some tablespoons of béchamel/cauliflower cream the base and lay the first layer of fresh lasagna, distribute some tablespoons of béchamel, a bit of tomato sauce, diced bacon and mozzarella, and finally the grated cheese. Continue alternating the layers until the ingredients are used up, finishing with the last layer of lasagna with béchamel, sprinkled with grated Parmesan and small dots of butter. Bake in a hot oven for about 30-45 minutes at 355-390°F. To know if the lasagna is cooked, simply insert the fork, if it sinks you can turn off. If the surface darkens too much, you can cover it with a sheet of aluminum foil. Remove from the oven, let it rest for 15 minutes and serve. Hope you like this last recipe of mine, until next time friends.