A few days ago, I mentioned that I would share an absolutely perfect way to make use of the famous fake cauliflower béchamel! Well, I am thrilled to do so with these magnificent green lasagna, really easy to make and surprisingly tasty! The creamy and enveloping texture with that neutral taste, will evoke the classic one, but unlike the latter, it will enrich the dish with fiber while maintaining delicacy in taste! In short, an alternative way of cooking, bringing to the table only healthy dishes, because, believe me, your guests will struggle to notice the difference! I chose to marry the taste of these spinach green lasagna with this soft and velvety white base and a tomato sauce for reinforcement and more savor, which will not disappoint. The whole thing is embellished with a handful of black olives and plenty of sweet diced provola that will add an extra tasty note! Of course, you could also add some cold cuts like ham or other vegetables, spinach first and foremost, but even so, I assure you that it will be an absolutely delicious vegetarian first course that you’ll love!
Other ideas for vegetarian-style baked first courses:
- Difficulty: Easy
- Cost: Medium
- Rest time: 5 Minutes
- Preparation time: 35 Minutes
- Portions: 6People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter and Spring
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it will not cost you anything extra!
- 7 oz green egg lasagna
- 2.8 oz grated Parmesan
- 2.8 oz provola cheese (sweet or spicy as desired)
- A few black olives
- 1 white cauliflower
- 2 cups vegetable broth (hot, with cauliflower stalks)
- 1.3 cups milk (or plant-based milk)
- 2 leaves bay leaves
- 2 sprigs thyme
- 1 bunch parsley (finely chopped)
- 1 teaspoon nutmeg (level)
- 0.7 oz extra virgin olive oil
- 1 pinch salt
- to taste pepper
- 1 fresh onion
- 18.3 oz tomato sauce (I use cherry tomatoes)
- 2 tablespoons 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 béchamel according to the steps HERE (fig. 1).
Meanwhile, in a pan, sauté the sliced onion rings for about 1 minute with a dash of oil, then add the tomato sauce and lower the heat to minimum. Cook covered for 5-8 minutes, then add the coarsely torn basil, sweeten with a pinch of sugar if necessary, and salt (fig. 2).
Once your condiments are ready, spread a ladle of sauce and two generous ladles of cauliflower béchamel at the base of a baking dish for six. Start assembling your lasagna layers, covering with 3 sheets without having to pre-boil them, it is not necessary (fig. 3).
Cover with another ladle of sauce and two of cauliflower béchamel and distribute evenly (fig. 4).
Cover with a few tablespoons of grated or very small diced provola cheese if you prefer, and equally of grated Parmesan. Season with a handful of pitted olives and continue to compose 4 total layers or until all ingredients are used up (fig. 5).
In the last layer, add more Parmesan to cover the surface and place in a preheated oven at 375°F for 25 minutes or until the cheeses are well melted (fig. 6).
Remove from the oven and let cool for a few minutes before cutting portions and serving.
And voilà…the green lasagna with cauliflower béchamel is ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Storage
It is possible to store the lasagna in the fridge for 2-3 days or freeze them in suitable airtight containers for 1 month.
Sommelier Francesco Spada’s Suggestions
🟣 Using this fake béchamel to dress a more structured dish like the green lasagna suggested by blogger Federica Ferrata means pairing wines of greater body and good alcohol content. In these cases, one could opt for a Chardonnay, an Etna white, or a younger Merlot.
