Cauliflower Bolognese Lasagna à la Chef

Ingredients for 4 servings:

• 1 point lasagna sheet(s)
• 500 g minced meat, mixed
• 250 g cauliflower
• 1 can of tomatoes, peeled
• 2 m.-sized onion(s)
• 2 cloves garlic
• 125 ml white wine, strong
• 600 ml milk
• 200 ml cream
• 2 tsp vegetable broth (instant)
• 1 tube(s) Tomato paste with vegetable or herb seasoning
• 50 g flour
• 50 g butter
• smoked salt
• Pepper, white
• oregano
• Pepperoncini
• nutmeg
• olive oil
• 3 leaves of fresh basil
• n. B. cheese

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Perhaps the best lasagna in the world!

Preheat the oven to 200°C. Dice the onions, garlic, cauliflower, and peeled tomatoes. Then, add a little oil to a large pan and add one of the two finely chopped onions along with all the garlic and sauté until translucent. In another pan, melt a generous amount of butter, add the second onion, and sauté. Now add the minced meat to the pan and fry until crumbly. Meanwhile, slowly sprinkle the flour into the pan until a thick, yellowish-white roux forms. Then pour in the milk and cream. Add the vegetable stock powder (or cubes) and season with a dash of tomato paste, salt, pepper, and a generous pinch of nutmeg. Slowly bring to a boil over low heat. Now add the peeled tomatoes, cauliflower, and a generous dash of tomato paste to the pan. Season with salt, pepper, oregano, a good pinch of chili pepper, and the 3 fresh basil leaves, and mix well. Now place a thin layer of the ground beef and cauliflower mixture in a baking dish. Layer pasta sheets on top, then béchamel sauce, then more pasta, and so on. Use pasta as the final layer. Sprinkle with as much grated cheese as you like. Bake in the oven until the desired degree of browning is achieved.