Tortellini and Cauliflower Casserole

Ingredients for 6 servings:

• 4 onions
• 4 garlic cloves
• 2 small cauliflowers
• 400g Gorgonzola
• 500 ml cooking cream
• nutmeg
• salt and pepper
• 2 dashes lemon juice
• 800 g tortellini with vegetarian filling
• 150 ml milk
• 250 g cheese, grated

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

Finely chop the onions and garlic. Wash the cauliflower and cut it into florets, and slice the Gorgonzola. Cook the cauliflower in a pan. It shouldn’t be completely soft, but it shouldn’t be raw either. It will become even softer when baked. Sauté the onions and garlic in a pan. Add the cream and grate in a little nutmeg. Add the Gorgonzola, then season with salt and pepper. Bring everything to a boil briefly until the sauce is smooth. Add the lemon juice and stir. Layer the tortellini in rows in the baking dish. The tortellini should be placed diagonally to ensure the tortellini are as flat as possible but spread evenly across the surface. Arrange the cauliflower on top of the tortellini. Pour the sauce over the tortellini and sprinkle with the cheese. Place in a preheated oven at 190°C (top/bottom heat) for about 20 minutes, until the cheese is golden brown.