Last week, while I was shopping at my local Whole Foods with my “live wire” 5 years old daughter, I bought by mistake a package of gluten-free lasagna sheets instead of the regular ones. After a few minutes of diappoinment I decided to turn my lasagna into something healthy and tasty. I added some shades of color pureeing purple and orange organic cauliflowers. The result has been unexpectedly delicious because the gluten-free lasagna sheets are just right for the preparation of this dish and they also taste great. As we say in Italian : Provare per credere! (Must try it to believe it!).
Photo by Ale Gambini – BreadLoveAndDreams.com
Servings : 6
Difficulty : intermediate
Prep Time : 40 min.
Cook Time : 35 min.
1 package (12 oz) gluten-free lasagna sheets
1 small organic purple cauiflower
1 small organic orange cauliflower
2 cups whole milk
4 tbsp unsalted butter
2 tbsp cornstarch
1 pinch ground nutmeg
1 pinch salt
1 pinch ground pepper
1 cup Parmigiano Reggiano, grated
breadcrumbs, to sprinkle
Preheat oven at 350 F degrees.
Clean the cauliflowers, cut into florets then wash them in a colander under running water.
Boil the two cauliflowers florets in two different pots of salted boiling water until tender.
Drain the florets with a slotted spoon, move onto two bowls (one for the purple and one for the orange) and allow to cool. Reserve the cooking water. Add a couple of tablespoons of cooking water to each florets then puree with a hand blender. Set aside.
Prepare the gluten-free béchamel sauce heating the butter until it melts, then add the cornstarch and stir until smooth. Remove the butter mixture from heat and pour in the warm milk, whisking continuously. Bring to boil, add nutmeg, salt, pepper and cook until just thick. Set aside.
Boil the gluten-free lasagna sheets on a large skillet of salted boiling water for a couple of minutes, then remove and lay on a kitchen towel to dry.
To assemble the Rainbow Lasagna, grease the bottom of a rectangular baking dish with a knob of butter then spread over a couple of tablespoons of gluten-free béchamel sauce. Place the first layer of lasagna sheets than spoon over some béchamel sauce and some yellow cauliflower puree.
Use a fork to swirl through the béchamel sauce and pureed cauliflower to create the marbling effect.
Sprinkle with Parmigiano Reggiano.
Repeat (lasagna sheets, béchamel sauce, cauliflower puree, Parmigiano Reggiano) alternating now the purple cauliflower.
Continue to assemble the lasagna alternating the two pureed cauliflower until all the ingredients are gone.
Sprinkle with bread crumbs.
Cook for 35 minutes .
Serve warm and enjoy.