Vegetarian Green Lasagna: The Secret of Cauliflower Bechamel
I promised it and here it is: the perfect recipe to transform my ““fake” cauliflower bechamel“ into an applause-worthy main dish! Today I show you how to make Green Lasagna that will amaze you with creaminess and lightness.
Forget the heaviness of classic bechamel: here the texture is enveloping, the flavor is delicate and the dish is enriched with valuable fiber. The result? A velvety tasting experience where even your most demanding guests will find it hard to believe the star is a vegetable like cauliflower!
Why is this lasagna special?
Green Base: Spinach sheets for a touch of color and nutrition.
Light Creaminess: Cauliflower bechamel replaces butter and flour, keeping an incredible delicacy.
Decisive Flavor: A boost of tomato sauce for the right savory note, black olives and plenty of mild provola cut into cubes for a gooey center.
It’s a complete vegetarian dish, healthy and surprisingly tasty that you can personalize with ham or other vegetables, but I assure you that in this basic version it’s already finger-licking good!
Other ideas for baked vegetarian first courses you might like:
- Difficulty: Easy
- Cost: Medium
- Rest time: 5 Minutes
- Preparation time: 35 Minutes
- Portions: 6 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients
⚠ IN THIS RECIPE THERE IS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same I use in my recipes; purchasing them through my blog helps support me and my work, and it will not cost you anything extra!
- 7 oz spinach egg lasagna sheets
- 3 oz grated Parmigiano-Reggiano
- 3 oz provola cheese (mild or spicy to taste)
- Some black olives
- 1 head of white cauliflower
- 2 1/8 cups vegetable broth (hot, using the cauliflower stalks)
- 1 1/4 cups milk (or plant-based milk)
- 2 leaves bay leaves
- 2 sprigs thyme
- 1 bunch parsley (finely chopped)
- 1 tsp ground nutmeg (level)
- 1 1/3 tbsp extra virgin olive oil
- 1 pinch salt
- to taste pepper
- 1 fresh spring onion (scallion)
- 2 1/4 cups tomato purée (I use cherry tomatoes)
- 2 tbsp extra virgin olive oil
- A few leaves basil (fresh)
- 1 pinch sugar
- to taste salt
Tools
- 1 Saucepan
- 1 Knife
- 1 Pan
- 1 Baking dish
- 1 Ladle
- 1 Grater
Steps
First prepare the fake cauliflower bechamel following the steps HERE.
Meanwhile, in a pan, sauté the sliced spring onion for about 1 minute with a drizzle of oil, then add the tomato purée and lower the heat to the minimum. Cook covered for 5-8 minutes, then add roughly torn basil, sweeten only if necessary with a pinch of sugar and adjust the salt.
Once the sauces are ready, spread a ladle of sauce and two generous ladles of cauliflower bechamel on the base of a baking dish. Start assembling a first layer of lasagna, covering with 3 sheets without pre-boiling them; it won’t be necessary even if they are dry*.
Cover with another ladle of sauce and two ladles of cauliflower bechamel and spread evenly.
Top with a few tablespoons of grated provola or very small cubes, if you prefer, and the same amount of grated Parmigiano. Season with a handful of pitted olives and continue to build a total of 4 layers or until all ingredients are used.
On the last layer, be generous with the Parmigiano until the surface is covered and place in a preheated oven at 374°F for 25′ or until the cheeses are well melted.
Remove from the oven and let it cool for a few minutes before slicing into portions and serving.
And voilà… the green lasagna with cauliflower bechamel is ready to be enjoyed!
Enjoy from La Cucina di FeFè!
Storage
You can store the lasagna in the fridge for 2-3 days or freeze it in airtight containers, preferably glass, for up to 1 month.
Suggestions from sommelier Francesco Spada
🟣 Using this fake bechamel to dress a more structured dish like the green lasagna suggested by blogger Federica Ferrata means pairing wines with greater body and good alcohol content. In these cases you could choose a Chardonnay, an Etna white or a younger Merlot.
Tips, notes, variations and suggestions
🟣*If you use dry lasagna sheets, always make sure your cauliflower bechamel and tomato sauce are a bit more fluid so the pasta has enough liquid to cook perfectly in the oven.
FAQ (Questions & Answers)
1. Can you strongly taste the cauliflower in the lasagna?
Surprisingly, no! Once blended with a pinch of nutmeg and salt, the cauliflower takes on a very neutral and delicate taste. Inside the lasagna, between the savoriness of the provola and the tomato sauce, it blends perfectly with a traditional bechamel while providing much more lightness.
2. Can I prepare the lasagna in advance?
Absolutely yes! In fact, like all lasagnas, if it rests for a few hours (or overnight) the flavors meld better. You can store it in the fridge and bake it when needed, or cook it and reheat it: the cauliflower bechamel retains moisture well and doesn’t dry out the pasta.
3. Can I use fresh lasagna sheets?
Both are fine. Always make sure your cauliflower bechamel and tomato sauce are a bit more fluid so the pasta has enough liquid to cook perfectly in the oven.
4. Is this recipe suitable for those on a diet?
Yes! Replacing classic bechamel (made with butter and flour) with cauliflower bechamel drastically reduces fats and calories while increasing fiber intake. It’s the perfect dish for special occasions but also for those who want to stay light without giving up taste.
5. Can I make it vegan?
Certainly. Simply use a vegan provola (or skip the cheese and add nutritional yeast flakes for savoriness) and make sure the green lasagna sheets do not contain eggs.
