Sure friend, let me tell you about this cauliflower lasagna recipe that has become my autumn comfort food 🌲. It’s a simple, light, vegetarian recipe perfect for anyone looking for a healthy alternative to classic lasagna. If you’re looking for pasta-free lasagna, low-carb lasagna or vegetable lasagna, this is just right for you!
I started by boiling the cauliflower florets, which are the base of this goodness. Then I sautéed them in a pan with a soffritto of diced carrots, onions, and celery: amazing aroma! After letting the flavors blend well, I mashed them with a fork to get a creamy yet rustic texture. Meanwhile, I prepared a velvety béchamel sauce that pairs perfectly with the cauliflower.
Once the cauliflower and béchamel were combined, I layered them as you would with traditional lasagna. Finally, a generous sprinkle of breadcrumbs on the surface to create that golden crust that everyone loves 😍.
These pasta-free cauliflower lasagna are ideal for those following a vegetarian diet or looking for a light yet flavorful dish. They’re also perfect as a recipe for kids, because the cauliflower blends into the creaminess and wins over even the little ones. If you’re looking for an idea for a healthy main dish, recipe with cauliflower, or alternative lasagna, this is a must-try!
Let me know if you make them, I’m curious to hear if you like them as much as I do 💛.

If you’re looking for more cauliflower recipes, also try:

Difficulty: Easy
Cost: Cheap
Rest time: 5 Minutes
Preparation time: 30 Minutes
Cooking methods: Oven, Stovetop
Cuisine: Italian
Seasonality: All Seasons

Ingredients

2 cups milk
1/3 cup flour
3 tbsp butter
1 pinch nutmeg
salt
7 oz egg pasta for lasagna
1 carrot
1/2 stalk celery
1 shallot
oil
1.1 lbs cauliflower
breadcrumbs
salt

Tools

1 Baking Dish baking dish
1 Pan pans
1 Knife knife set

Steps

Prepare the cauliflower: wash and divide the cauliflower into florets. Boil them in salted water for about 10 minutes, until they are tender but still firm. Drain and set aside.
In a large pan, heat a drizzle of oil and add diced carrot, onion, and celery. Sauté for a few minutes, then add the cauliflower florets.
Let it cook for 5-6 minutes, then mash everything with a fork until you get a coarse but creamy mixture and season with salt.
Meanwhile, prepare the béchamel: in a saucepan melt the butter.
Add the flour to the butter. Gradually pour in the milk, stirring constantly to avoid lumps. Cook over medium heat until the béchamel thickens. Add salt and a pinch of nutmeg.
Combine the cauliflower mixture with the béchamel and mix well. In a lightly greased baking dish, pour a layer of the mixture, level it out, and continue to create layers until you’ve used up all the ingredients.
Finish with a generous sprinkle of breadcrumbs.
Bake at 350°F for about 25-30 minutes, until the surface is golden and crispy.
Let it cool for a few minutes before serving.
The light and creamy cauliflower lasagna are ready!