Lasagna with Ricotta and Fried Cauliflower

547 Views
 
MASTERY Level
35 min
548 Views
 
MASTERY Level
0 People
35 min
INGREDIENTS for 0 people
  • 1 lb lasagna (long rectangles of rough and porous layers of italian pasta)
  • 1 ¼ lb cauliflower
  • ⅝ lb ricotta cheese
  • water
  • salt
Preparation

Boil the cauliflower and drain it. When it is cold, sauté in a pan in 5 spoonfuls of oil until nicely browned. Cook the pasta, drain it and pour into a tureen, then add the fried cauliflower and the Ricotta, previously mashed with the prongs of a fork, and a little of the lasagne cooking liquid. Mix and serve.

First courses
Would you like to be updated about the gourmet world news? Sign up.
become a Master of pasta
Find out more