Bacon, Provola Cheese and Béchamel Cauliflower Lasagna

Cauliflower Lasagna is a very tasty first course, prepared with egg pasta sheets stuffed in layers with a creamy cauliflower and béchamel sauce, thinly sliced ​​pancetta and provola cheese, all sprinkled with grated Parmesan cheese and baked in the oven until the crust becomes super delicious.

The result is a perfect dish for Sunday lunch or for a dinner with guests, which will win over even those who are not fans of this winter vegetable with its characteristic intense aroma, but rich in health benefits and very versatile in the kitchen.

Cauliflower Lasagna Variations

If you have time, you can make the lasagna sheets at home with fresh eggs, flour, and a pinch of salt. To make the dish more colorful, you can also opt for purple or orange cauliflower, or add some broccoli or Romanesco cabbage. For a version suitable for vegetarian guests, simply omit the pancetta and use cheeses made with vegetable rennet.

How to Make Cauliflower Lasagna

Step 1

Step 1

To make cauliflower lasagna, first clean the vegetable by separating the florets and removing the core and leaves. Then, pour the extra virgin olive oil into a large, high-sided pan, let it heat, then gently sauté the chopped onion.

To make cauliflower lasagna, first clean the vegetable by separating the florets and removing the core and leaves. Then, pour the extra virgin olive oil into a large, high-sided pan, let it heat, then gently sauté the chopped onion.

Step 2

Step 2

Once the onion is golden brown, add the cauliflower florets and sauté them for a couple of minutes, stirring. Then, pour in hot water until they're covered, cover with the lid and cook on low heat for 20-25 minutes.

Once the onion is golden brown, add the cauliflower florets and sauté them for a couple of minutes, stirring. Then, pour in hot water until they're covered, cover with the lid and cook on low heat for 20-25 minutes.

Step 3

Step 3

Stir occasionally and continue cooking until the cauliflower is soft. At this point, mash the florets with a fork or a vegetable masher.

Stir occasionally and continue cooking until the cauliflower is soft. At this point, mash the florets with a fork or a vegetable masher.

Step 4

Step 4

Cook further to evaporate the excess water, then remove from the heat and add the béchamel sauce. Mix everything well and season with salt and pepper.

Cook further to evaporate the excess water, then remove from the heat and add the béchamel sauce. Mix everything well and season with salt and pepper.

Step 5

Step 5

Place a sheet of lasagna noodles in a glass or ceramic baking dish, greased with a drizzle of oil. Fill with a layer of cauliflower cream and béchamel sauce.

Place a sheet of lasagna noodles in a glass or ceramic baking dish, greased with a drizzle of oil. Fill with a layer of cauliflower cream and béchamel sauce.

Step 6

Step 6

Combine the thinly sliced ​​pancetta and the provola cheese cut into strips. Continue alternating layers of egg pasta, creamed cabbage, pancetta, and provola until you run out of ingredients, making sure to make a final layer without pancetta.

Combine the thinly sliced ​​pancetta and the provola cheese cut into strips. Continue alternating layers of egg pasta, creamed cabbage, pancetta, and provola until you run out of ingredients, making sure to make a final layer without pancetta.

Step 7

Step 7

Sprinkle the surface with grated Parmesan cheese and cook in a hot static oven at 430°F/220°C for 20-25 minutes.

Sprinkle the surface with grated Parmesan cheese and cook in a hot static oven at 430°F/220°C for 20-25 minutes.

Step 8

Step 8

Remove from the oven when a golden and well-grated crust has formed. Let the lasagna rest for about ten minutes before serving.

Remove from the oven when a golden and well-grated crust has formed. Let the lasagna rest for about ten minutes before serving.

Step 9

Step 9

The cauliflower lasagna is ready to be enjoyed!

The cauliflower lasagna is ready to be enjoyed!

Can I Freeze Cauliflower Lasagna?

If you used only fresh ingredients, you can divide it into individual portions and freeze it for up to 1 month.

Storage Instructions

Cauliflower lasagna can be stored in the refrigerator, tightly closed in an airtight container, for up to 2 days.