> 1/4 cup butter
> 1/4 cup flour
> 2 cups milk
> 1 tsp ground nutmeg
> 1/4 cup olive oil
> 3 (8 oz) packages sliced mushrooms
> 1 clove garlic
> 2 tbsp dried tarragon
> 12 oz fresh cauliflower, trimmed (approx. 1 1/4 lb head untrimmed)
> 6 oz crumbled gorgonzola cheese
> 1 (9 oz) box oven-ready lasagna noodle
Preheat the oven to 350°F. To make the béchamel sauce, melt the butter in a saucepan, add the flour and cook, stirring, over low heat until the flour begins to brown slightly, about 5 min. Whisk in milk, bring to a boil and simmer on low heat for 5 min. Remove the pan from the heat and season with salt (in moderation), pepper and nutmeg.
Meanwhile, heat half the oil in a large skillet and add half the mushrooms. Season with salt (in moderation) and pepper and sauté over medium high heat until golden brown, about 5 min., stirring frequently. Remove to a plate and repeat with remaining mushrooms.
Chop the garlic finely and add to the mushrooms along with the dried tarragon. Remove the core from the cauliflower, divide into florets and chop finely.
Grease a 13x9-inch baking dish and cover the bottom with a little of the béchamel sauce. Cover with lasagna nooldes, then ⅓ of the cauliflower, ⅓ of the rest of the béchamel sauce, ⅓ of the mushrooms and ⅓ of the gorgonzola. Repeat twice and start with the lasagna noodles.
Bake the lasagna for about 35 min. or until golden brown and bubbling.