After returning to America I had a request for some lasagne with a little less lactose and cheese if possible while still tasting like a traditional lasagne. Most recipes call for cheese by the pound including ricotta (which no one really seems to really like) and mozzarella which has very little flavor in the US and watery when fresh. I decided to stick with two flavorful cheeses and a veggie to replace the ricotta(which has a high lactose content in its whey). Studies show that aged cheeses like parmesan have less lactose as well as goat cheese which for some scientific reason it is naturally homogenized. Of course it always tastes better with homemade pasta.
I made three batches of dough using one egg and a cup of flour with a pinch of salt in each batch. I rested them for an hour in plastic wrap before threading through the machine.
I made a cauliflower puree with 2 cloves of the garlic I roasted the previous day. I will use this in place of the ricotta in future recipes as it was so good! Then I made the sauce using a combination of canned tomatoes and paste which I simmered for 30-45 minutes.
Soften a head of cauliflower by steaming or boiling.
Add garlic and salt and puree
Stir in cheese (I used goat and parmesan)
- 1 bay leaf
- 2-4T EVOO
- 1/2 onion diced
- 1/2 onioin whole
- can of tomato paste
- 2 cans of tomatoes (if whole break up first)
- banana peppers (remove seeds for less spice)
Brown diced onion in olive oil 5-10 minutes
Add rest of ingredients and simmer for up to an hour. The 1/2 onion left whole was a tip I learned in Itly, but it seemed a bit wasteful as it gets thrown out with the bay leaf in the end. Add water if sauce thickens too much.
Layer and bake until warmed through or until brown on top.