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This recipe is designed for those children who do not like too much the cauliflower. They have to try it like this, inside some sheets of lasagna and with this original béchamel.
We know that peppers with the cauliflower It looks great, that's why we are going to include it but in the béchamel.
Don't forget to cover the lasagna with Parmesan or with the one you have at home. It will provide a delicious crust and a wonderful golden color.
Cauliflower lasagna with paprika bechamel
A very complete vegetable dish that children also like: cauliflower, pasta, béchamel sauce and cheese. Delicious.
- ascen jimenez
- Kitchen: Modern
- Recipe type: vegetables
- Rations: 4-6
- Cooking time:
- Total time:
Ingredients
- 1/2 cauliflower
- 8 sheets of lasagna, overcooked
- Parmesan cheese for grating
For the bechamel:
- 40 g olive oil
- 40 g flour
- 1 liter of milk
- Peppers
- Sal Island
Preparation
Cook the cauliflower in the pressure cooker. I took the opportunity to cook a whole cauliflower, some carrots and some potatoes. For this recipe I will only use half cauliflower, the rest will serve me for other preparations.
To prepare the bechamel we put the 40 g of oil in a saucepan.
When it is hot we add the 40 grams of flour.
We sauté it.
After a couple of minutes we can add the milk, stirring at all times.
We also incorporate the paprika and the salt that we consider necessary. We integrate everything well.
Now we only have to assemble the lasagna. We put a little béchamel sauce in a suitable baking dish.
We cover the base of that source with some sheets of lasagna.
On these plates we put the half cooked cauliflower, chopped and with a little salt.
We pour a little more bechamel over it.
We cover the cauliflower with the other lasagna sheets and, again, we put bechamel on top, so that we can cover all the pasta.
We grate Parmesan cheese on the surface.
Bake at 180 or 190º for approximately 30 minutes, until we see that the surface is golden.
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