Lasagna with Cauliflower and Sausage. I don’t know about you, but I love the combination of cauliflower and sausage!
The lasagna with cauliflower and sausage is a main dish that’s often requested at my house: they’re tasty and different from the usual lasagna. I assure you they are perfect for Sunday lunch with the family! To make them, I used a bechamel without butter with the addition of Parmesan. This makes it lighter but absolutely does not compromise on creaminess. Come with me, let’s start cooking right away.
Happy cooking, Giusi.
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- Difficulty: Very Easy
- Portions: 6 People
- Cooking methods: Oven, Stove
- Cuisine: Italian
Ingredients for Lasagna with Cauliflower and Sausage
ingredients for preparing the lasagna
- 3 lbs cauliflower
- 1.3 lbs sausage (about 6 sausages)
- 10 Lasagna Sheets (I used fresh ones)
- 4 cups bechamel sauce
- 4 cups partially skimmed milk
- 3/4 cup flour (I used rice flour)
- 1/3 cup Parmesan
- to taste salt
- nutmeg
Steps for Lasagna with Cauliflower and Sausage
First, clean the cauliflower and cut it into small pieces, wash it and cook it in salted boiling water. To check if it’s cooked, simply pierce a piece of cauliflower with a fork: if it enters easily, it’s ready.
In a pan with a drizzle of oil, brown the sausage. Add the previously drained cauliflower and cook for a few minutes. Let it cool.
Meanwhile, let’s take care of the bechamel sauce. Pour the milk into a high-sided pot and bring it to the stove. When the milk is hot, remove from heat and start adding the flour, sprinkling it in while mixing with a hand whisk. Once the flour is incorporated, return the pot to the stove on low heat, add the nutmeg and salt. Stir until it begins to thicken; it will take about 5 minutes. After this time, remove the pot from the heat and add the Parmesan, mixing vigorously with the whisk until combined.
Now that all the ingredients are ready, let’s start assembling the lasagna. Spread and level some bechamel on the bottom. Put a layer of lasagna sheets, pour the sausage with the cauliflower and bechamel on top. Level well and continue this way until all layers are finished. The last layer should be the lasagna sheet, which will be covered with bechamel and a sprinkle of Parmesan.
(Note: I made four layers with these amounts).
Bake at 375 degrees in a preheated static oven for 25-30 minutes.
Final advice: When the lasagna is well browned on the surface, let it rest out of the oven for at least 10 minutes before cutting it, so that the layers compact perfectly.
The lasagna is ready to be enjoyed! I always prepare them the day before: I cook them, let them cool and put them in the fridge. The next day, reheated, they are even better.
