Quick Cauliflower, Almond, and Sage Lasagna

6 servings | 60 min | Medium | Kosher | Vegetarian

Ingredients:

• 1 package lasagna sheets
• 1 medium cauliflower, sliced ½ cm thick
• 200 g Kfar Tabor shredded mozzarella
• 1 container Kfar Tabor heavy cream
• Leaves from 4 sage sprigs
• 50 g roasted almonds
• 4 tbsp olive oil
• 1 whole garlic clove

For the quick béchamel sauce:

• 500 g Kfar Tabor mascarpone cheese
• 360 g Kfar Tabor ricotta cheese
• 100 g Kfar Tabor grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. In a bowl, mix the béchamel ingredients until smooth.
2. Heat 4 tbsp olive oil with the garlic clove in a small pan, and fry the sage leaves over low heat until crispy. Remove from the pan and place the leaves on paper towel to drain. Transfer the olive oil to a bowl and discard the garlic clove.
3. Add the sliced cauliflower to the bowl with the olive oil, mix, and season with salt and pepper.
4. Grease a heat-resistant baking dish, about 25×35 cm, with a little olive oil.
5. Place a layer of pasta sheets in the dish, followed by a layer of béchamel. Repeat the layering 3 or 4 more times, finishing with a layer of lasagna sheets.
6. Sprinkle the shredded mozzarella, heavy cream, and seasoned cauliflower slices over the dough.
7. Bake for about 25 minutes, until deep golden, in an oven preheated to 200°C.
8. Before serving, sprinkle with roasted almonds and fried sage leaves.