Ingredients
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1/4 cup butter
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1/4 cup flour
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2 cups milk
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1 tsp ground nutmeg
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1/4 cup olive oil
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3 (8 oz) packages sliced mushrooms
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1 clove garlic
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2 tbsp dried tarragon
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12 oz fresh cauliflower, trimmed (approx. 1 1/4 lb head untrimmed)
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6 oz crumbled gorgonzola cheese
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1 (9 oz) box oven-ready lasagna noodle
Steps
1
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.
2
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.
3
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.
4
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.
5
Bake the lasagna for about 35 min. or until golden brown and bubbling.
