Lasagna with Romanesco cauliflower and bacon

I can suggest a delicious variation of the classic lasagna with the addition of Romanesco cauliflower and bacon, a combination that unites the sweetness of the cauliflower with the savoriness of the bacon, creating a dish full of contrasts and flavors.

Ingredients

• 250 g of lasagna (preferably fresh)
• 1 medium Romanesco cauliflower
• 150 g of smoked bacon, cut into cubes
• 250 g of béchamel sauce
• 150 g of grated Parmesan cheese
• Salt and pepper to taste
• Nutmeg to taste (optional)
• Extra virgin olive oil

Preparation

1. Prepare the cauliflower: clean the Romanesco cauliflower by removing the outer leaves and separating the florets. Steam them or boil in salted water for about 5-7 minutes until they are tender but still crisp. Drain and set aside.
2. In a frying pan, heat a drizzle of extra virgin olive oil and fry the bacon until it becomes crispy. If you wish, you can add a pinch of pepper to further season.
3. Make a rather thick béchamel sauce. Warm the milk in a saucepan and in another melt a knob of butter, add flour while stirring with a whisk to avoid lumps, add the hot milk a little at a time, still stirring. Continue cooking until the béchamel reaches the desired thickness. Season with salt, pepper, and nutmeg to taste.
4. Now compile the lasagna: grease a baking dish with a drizzle of oil and start with a layer of lasagna sheets, then add a layer of cauliflower, a few spoonfuls of béchamel, grated Parmesan, and bacon. Repeat the layers, finishing with béchamel and a generous sprinkle of Parmesan.
5. Bake in a preheated oven at 180 °C for about 30 minutes or until the top is golden and crispy.
6. Let the lasagna rest for a few minutes before serving.

Lasagna with Romanesco cauliflower and bacon is an excellent autumnal or winter variant that brings with it the comfort of traditional lasagna with a touch of originality. If you want to keep the dish lighter, you can opt for less fatty bacon or increase the amount of Romanesco cauliflower.

Curiosity

Romanesco cauliflower is not only beautiful to look at with its spiral structure reminiscent of a fractal, but it’s also rich in nutrients like vitamin C, vitamin K, fiber, and antioxidants. Besides that, it lends itself well to many preparations, from simple steaming to more elaborate baking or pan-frying.