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Add a photoLasagna, in most of its incarnations, is one of my all time favorite foods. This particular one uses no tomato product, thus it’s white. White sauce pastas are commonly prepared with some variation of a Béchamel Sauce. That’s where my lasagna gets exciting. My white sauce is actually a cauliflower puree.
Ingredients
- 1 bunch cauliflower (florets)
- 64 ounces organic half-and-half
- allspice
- ground cinnamon
- ground cumin
- sea salt
- white pepper
- 1 vanilla bean (split in half)
- For the filling
- 3 leeks (white & light green parts only) small dice
- 2 red bell peppers - small dice
- 2 oz shiitake mushrooms - small dice
- 25 ounces ricotta
- 1 oz fresh tarragon - finely minced
- 1 box lasagna pasta
- 8 oz grated Asiago cheese
- 8 oz grated smoked gouda
Directions
- In a stockpot heat 1/4 inch of safflower oil over medium heat.
- Add the cauliflower and sweat.
- Cover the cauliflower with the half-and-half
- Season with the allspice, ground cinnamon, ground cumin, sea salt, white pepper and drop the vanilla bean inside the pot.
- Simmer till the cauliflower is tender
- Using a spider, remove the cauliflower and add to a blender.
- The amount of cooking liquid used will determine the thickness of the sauce.
- Puree till smooth
- In a saute pan, saute the leek, red bell pepper, and shiitake mushroom to soften. Do not overcook!
- Allow the vegetables to cool
- In a bowl combine the vegetables with the ricotta
- To layer the lasagna - bottom layer cauliflower puree, pasta, filling, sprinkle of tarragon, sprinkle of Asiago cheese.
- Repeat three more times or as many as desired
- Apply one final layer of the puree
- Cover with the smoked Gouda
- Cover the pan with aluminum foil and cook to the directions on the lasagna box
- There you have it a wonderful vegetarian lasagna that will please even the toughest critics.
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