Cauliflower and ham lasagna

Here is the recipe for cauliflower and ham lasagna, a good light dish full of flavor, easy to make, based on tender cauliflower, ham and light béchamel.

Ingredients for 6 people: 

• 1 kg of cauliflower
• 12 pre-cooked lasagna sheets (200 g)
• 1 onion
• 1 clove of garlic
• 4 tablespoons of 4% fresh cream
• 2 teaspoons olive oil
• 200 g defatted ham, skinned in slices
• 60 g light grated Gruyère cheese

For the bechamel:

• 500ml skimmed milk
• 3 tablespoons cornstarch
• 30 g grated parmesan
• salt, pepper, nutmeg

Preparation :

Wash and cut the cauliflower into florets and steam them for 12 minutes. In a saucepan, heat the olive oil then brown the chopped onion and garlic for 5 minutes.

Then add the cauliflower florets, and 2 tablespoons of water and cook for 6 minutes.
Coarsely mash the cauliflower with a fork or wooden spoon then add the crème fraîche, salt and pepper, stir and cook for 2 minutes.

Prepare the béchamel, in a saucepan heat a little milk then dilute the cornstarch.
Then add the rest of the milk gradually, whisking constantly.
When the bechamel begins to thicken, remove from the heat and add the salt, pepper, nutmeg and Parmesan then mix well.

In a dish place a layer of béchamel then a layer of lasagna, and a layer of cauliflower then place slices of ham and cover with béchamel.
Repeat the operation until all the ingredients are used up, ending with a layer of béchamel and sprinkle with grated cheese.
Then bake for 20 minutes at 220°C.

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