FRIJE

Instructions

• 1.   Cut the cauliflower into small florets and cook them in salted boiling water until very tender (a knife should easily penetrate them).
• 2.   Drain them and set aside half of the cauliflower (save the rest for another use, such as a gratin).
• 3.   Mash the cauliflower florets with a fork to obtain a coarse puree. Stir in the cream and two whole eggs, season with salt, pepper, and grated nutmeg.
• 4.   Finally, add two tablespoons of grated Parmesan cheese and mix well.
• 5.   Bring a large pot of water to a boil, add salt, and cook the lasagna sheets for 2 or 3 minutes (just enough to soften them).
• 6.   Then remove them with a slotted spoon and let them drain flat on a towel, avoiding overlapping.
• 7.   Preheat the oven to 180°C (350°F).
• 8.   Cut the Gex blue cheese into cubes.
• 9.   Arrange a first layer of lasagna sheets at the bottom of a gratin dish and cover it with one-third of the cauliflower puree.
• 10.   Scatter half of the blue cheese cubes, then repeat: a layer of lasagna sheets, the second third of the puree, the remaining blue cheese cubes. Finish with lasagna sheets topped with the remaining cauliflower puree.
• 11.   Generously sprinkle the lasagna with grated Parmesan cheese, sprinkle with walnut kernels, and bake. Cook for 25 to 30 minutes and serve hot. Enjoy!

Notes & Suggestions

• https://www.marmiton.org/recettes/recette_lasagnes-au-bleu-chou-fleur-et-noix_52462.aspx

Nutritional information *

Reference

• www.marmiton.org/recettes/recette_lasagnes-au-bleu-chou-fleur-et-noix_52462.aspx