Ingredients:
15 lasagna sheets
cauliflower béchamel sauce:
small cauliflower
large onion
6 tablespoons olive oil, no extra virgin
2 cloves garlic
glass of almond milk or other type of plant milk
1/2 cup dry white wine
4 bay leaves
5 grains of allspice
20-30 elderberry blossoms
Fry the flowers of lilac separated from the green stalks with the half of oil – no more than for 30 seconds. Lightly season with salt and leave aside.
With the rest of the olive oil fry chopped onion along with allspice and bay leaves. Add finely chopped cauliflower and fry over medium heat until almost tender. Pour wine and wait until it evaporates. Add plant milk and boil everything again. Remove the allspice and bay leaves. Blend everything until smooth. Season with salt and pepper to taste. You should get the consistency of a white sauce (béchamel). You can add a little bit of plant milk if the sauce is too thick. Mix it with the previously fried lilac.
strawberry ” Ragù “:
800 g red onion
5 tablespoons olive oil, no extra virgin
800 g strawberries
3/4 cup wine cabernet sauvignon
4-5 sprigs of fresh rosemary
3-4 Star Anise
salt and pepper to taste
Cut onions into feathers. Fry them over medium heat in olive oil with anise and rosemary for 30-45 minutes. Add washed and hulled strawberries. Fry another 5 minutes, then add wine and fry on high heat for another 5 minutes. Remove the star anise and sprigs of rosemary – season with salt and pepper.
Boil lasagna sheets al-dente in a large amount of salted boiling water with olive oil according to the package instructions. Then put them to a cold water. To a well-oiled baking dish put lasagna sheet, 1-2 tablespoons cauliflower béchamel and strawberry Ragù. Repeat this until you have 4-5 layers. Sprinkle everything with olive oil, season with salt and bake in a preheated to 200 degrees Celsius oven for 10 minutes.
Recipe: Mickey Rotten, photo: USTA Magazine
Lasagna with strawberries and wild lilac
