Cauliflower and gorgonzola cheese in a captivating dance of intensity: Bruno Barbieri's lasagna is made “white,” for a winter version that provides just the right comfort during the cold months.
The dish
Have you ever thought of making a “single-serving” lasagna? The idea comes from Bruno Barbieri, who shared the recipe for a delicious single-serving baked pasta dish, completely tomato-free, on his website. The “white” version is perfect for the cold months, as it uses cauliflower with a hearty helping of gorgonzola cheese.
The famous chef and MasterChef judge recommends using special molds and letting the assembled dish rest in the refrigerator: a little secret to ensure the compactness of the “lasagna pie” before baking. Another tip: brown the vegetables well with butter, garlic, and sage, so that they acquire the right flavor without being overwhelmed by the cheese.
The recipe
Ingredients
- 180 g lasagna sheets
- 120 g gorgonzola cheese
- 100 g cauliflower
- 3 knobs of butter
- 1 spring onion
- 1 sprig of sage
- Paprika to taste
- Turmeric to taste
- 1 clove of garlic
- Extra virgin olive oil to taste
- Salt to taste
Procedure
Boil the cauliflower in a pot, then transfer it to a pan with butter, garlic, sage, and salt.
Place the gorgonzola in a pot and melt it in a double boiler.
Meanwhile, boil the pasta and then dry it on a cloth. Place the pasta in molds and fill it in layers, alternating gorgonzola and cauliflower. Finish with a knob of butter and cover with the remaining pasta.
Cover the molds with aluminum foil and leave them in the refrigerator for at least half a day.
Bake the lasagna for about 30 minutes.
Meanwhile, sauté the spring onion, cut into large pieces, in a pan with oil.
Serve the lasagna on a flat plate with the spring onion at the bottom and garnish with pieces of cauliflower, small tufts of gorgonzola, paprika, and turmeric.
