Today we are making vegetarian lasagna with cauliflower, simple, delicious, and super creamy. They are a great alternative to the classic meat sauce lasagna, ideal especially for those who don’t enjoy eating meat or for those who want to occasionally switch things up with a light and satisfying comfort food.
The cauliflower, cooked this way, becomes a delicate and comforting dish that everyone will love, even the little ones. It is the perfect dish to warm up winter days with a touch of authenticity and lots of goodness.
Let’s start cooking… Enjoy the recipe, Giusi.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 35 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Vegetarian Lasagna
- 2.2 lbs cauliflower (Weight before cooking)
- 8 sheets lasagna sheets (I used spinach ones)
- to taste salt
- to taste Parsley
- 4.2 cups milk
- 3.5 oz rice flour (Or the one you usually use)
- 1 pinch salt
- to taste Nutmeg
- 3 tbsp grated Parmesan cheese (Not necessary)
Steps for the Vegetarian Lasagna
Clean and cook the cauliflower in plenty of salted water until it is soft. Once cooked, place it in a bowl and set it aside.
In a pot, pour the milk and bring it almost to a boil, add the salt, nutmeg, and rice flour by sprinkling it in, and mix with a hand whisk. When the mixture is almost thick, add the grated cheese, mix well, and remove from heat.
Take the cauliflower, season with some parsley, and pour everything into the pot with the béchamel, mixing well.
Take a baking dish and start creating the layers. In total, there will be four.
On the bottom of the dish, put the béchamel with cauliflower then lay the sheets and so on until all the ingredients are used up.
Sprinkle the surface with some grated cheese.
Bake at 392°F for 30 minutes, and in the last few minutes, turn on the grill to brown the surface.
The vegetarian lasagna is ready to be enjoyed. See you in the next recipe.
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