John Myers
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Cauliflower Mince Lasagna
The perfect cauliflower mince lasagna recipe with a picture and simple step-by-step instructions.
For the bechamel sauce:
- 400 g Mixed minced meat
- 50 g Breadcrumbs
- 3 tbsp Sour cream
- 1 medium sized Onion, peeled, cut into cubes
- 1 bunch Chives, washed, patted dry
- 2 Eggs
- Salt pepper
- 1 tsp Sweet paprika
- 150 g Diced Bacon
- 150 g Lasagne plates – amount depends on the size of the baking dish
- 40 g Butter
- 40 g Flour
- 400 ml Milk
- 1 Egg yolk
- 150 ml Cream
- Freshly grated pepper, salt and nutmeg
Graduation:
- 150 g Grated Emmental
- Wash and clean cauliflower and cook in salted boiling water for about 10 minutes. Take the cabbage out of the water, drain and allow to cool. Then cut into approx. 5 – 8 mm thick slices.
- Preheat the oven to 180 °.
- Roughly mix the minced meat with breadcrumbs and sour cream. Add onion cubes and eggs and cut the chives into small rolls with kitchen scissors. Season everything with pepper, salt and paprika and knead with your hands.
- Fry the bacon, add to the meat mixture and knead in. Provide.
- Coarsely grate the cheese and set aside.
Bechamel sauce:
- Heat the butter in a saucepan, sprinkle in the flour and gently burn while stirring. Pour in the milk immediately, but in stages while stirring, stir and simmer until a creamy sauce is formed. Turn the temperature down. Whisk the egg yolk and cream together and add to the sauce while stirring. Season to taste with the spices and bring to the boil 1 x briefly. Take off the stove, get ready.
Completion:
- Brush the bottom of a medium-sized casserole dish with some bechamel sauce and spread a layer of half the cauliflower on top. Spread on half of the minced mixture and press down a little with the back of the spoon and smooth it out. Cover everything with bechamel sauce and place the 1st layer of lasagna on top. Spread the bechamel sauce on it again, put the 2nd layer of cauliflower, spread the remaining mince mixture on the 2nd layer and cover everything again with the bechamel sauce. Place the second layer of lasagne sheets on top and brush them with the rest of the bechamel sauce.
- Bake in the oven for about 20 minutes. Then take it out briefly, sprinkle the grated cheese over it and bake for another 20-25 minutes. The surface should be lightly tanned.
- If you don’t like lasagna platters, you can of course replace them with wafer-thin slices of potatoes. Good Appetite.
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