Lasagna roll up with three cheeses.
The oven is hot to 450, very hot oven.
The rack is in the center of the oven.
We're going to roast the cauliflower
for about 12 minutes at a very high temperature.
It'll be tender, crisp, but brown on the outside
and then we'll put that off to the side
to top the rolled pasta.
I save all of the stems and leaves,
they're delicious and I just chop them up
and I've got pretty small florets here.
We're going to dress this with good olive oil.
Oh, about a quarter cup, salt and pepper
and a little dried sage or thyme, either one
and if you like you can add a little sprinkle
of granulated garlic
and then you're going to toss this together
to try and distribute the oil
and scatter it onto a baking sheet.
We're gonna top this with a little bit of parm cheese.
I'd say I have about three quarters of a cup
and then we put our cheesy cauliflower into the hot oven.
For the pasta, you're going to undercook the pasta,
it'll depend on which lasagna you choose.
If you get a curly edge or a thicker lasagna,
cook it about six minutes to soften it.
These are egg pasta, long, skinny sheets
and we're just gonna cook these about three minutes
in salted boiling water.
So, I have four tablespoons of butter
melted in this back skillet
and I sprinkle in about the same amount of flour.
Give it a whisk of course to combine.
Warm the milk ahead of time.
So, we're gonna add two and a half cups of whole milk,
whisk that together and let it thicken up a bit
and we're gonna season it with salt,
white pepper and nutmeg.
In this bowl, I took about two cups of fresh ricotta
that I drained, I took about 12 ounces
of trimmed of rind sweet gorgonzola
and about three quarters of a cup, again,
of parmigiano reggiano.
Then I'm going to take one egg, lightly beat it.
We're gonna add a little pasted or graded garlic,
just one clove,
handful of parsley and then we mix this together.
As soon as pliable, we're good, 'cause this is gonna go back
into a hot oven and bake.
So, I'm gonna carefully drain this
and you want to arrange the drained pasta
on clean kitchen towels that I have set here ready to go.
See, I've one for the bottom, another for the top,
I'll put a little parchment on it.
You just wanna them after you drain them.
So, if the pasta you buy is a square a small rectangle,
16, if it's large like this, a half sheet a fresh pasta
is what this is, well they dried it, but it's an eggy pasta,
which is why it cooks so quickly.
You're gonna end up with eight guys that look like this
and I poured about a third or so of our bechamel
in the bottom of a casserole
and look, you've used all the filling
and all I do is this, that's it,
take a spatula and just spread this.
So, then we take the rest
of our bech, our white sauce.
Get that over the top of everybody.
I'm gonna grab a little more parm.
Here's our roast cauli
and now we're going to dial the oven back
and put in our beautiful lasagna rolls with three cheese.
Then we're going to take a little parsley
and then for texture, those pistachios,
also have our beautiful roast cauliflower with parm
and again, you're gonna go right down the center
so that you can have eyes on every element of the dish
and so it's easy to portion as you remove everything.