Cauliflower (Béchamel) sauce


  1. Preheat oven to 150°C and place a pot on the stove on low heat.
  2. Cut speck into cubes and put in pan on low heat.
  3. Dice up celery, carrot, onion and finely chop garlic cloves and sprigs of rosemary.
  4. Add mince to speck, increase heat to high and break up the mince to brown it.
  5. After a couple minutes of browning, add all your chopped ingredients and stir.
  6. After a couple of minutes, add half a bottle of red wine to the pot.
  7. After another couple of minutes, add 2 tins of tomatoes and 375ml of milk.
  8. Leave on a low heat with the lid cracked for approximately 1 hour.
  9. Chop up the cauliflower.
  10. Add approximately 75g of butter to a saucepan, then add the cauliflower in and approximately 100g of parmesan. Add a splash of water to the saucepan, place lid on, and let cook on medium heat for 15 minutes.
  11. Either with a blender or stick blender purée the cauliflower into a sauce, adding a little bit of milk, bit by bit until smooth (this recipe used approximately 250ml). Season with a crack of pepper and pinch of sauce.
  12. After 1 hour, remove bolognaise sauce from the stove. Taste and season with salt and pepper accordingly.
  13. Begin assembling the lasagna in a roasting dish. Start with a thin layer of bolognaise sauce in the bottom of the dish and top with lasagna sheets.
  14. Then add a thicker layer of bolognaise sauce, some cauliflower sauce, basil leaves, broken pieces of mozzarella, grate over some parmesan, then start again with another layer of lasagna sheets. The number of layers you will get, depends on the depth of the dish. You can always press down to create more room.
  15. Ensure to finish with a cheese layer with plenty of grated parmesean to get a crunchy top.
  16. Place the dish into the oven for 30 minutes and turn oven up to 200°C (your oven may need longer, depending on its power). Leave to rest for at least 15 minutes once done.
  17. Serve and enjoy with family and friends!