Preheat oven to 240c.
To make bechamel, place the mascarpone, ricotta, parmesan, salt and pepper in a large bowl and mix to combine.
Place 2 of the lasagne sheets in the base of a lightly greased 34cm x 23cm oven tray or baking dish.
Top the sheets with 2 cups of the bechamel and spread evenly. Repeat with the remaining lasagne sheets and bechamel ending on a sheet of lasagne.
Top with cauliflower, fior di latte, cream, salt and pepper and drizzle with the oil.
Sprinkle with the extra parmesan.
Cook for 25 mins or until golden brown.
Top with sage leaves and almonds to serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (252g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 401 (85%)|
|Amt Per Serving||% DV|
|Total Fat 44.5g||59 %|
|Saturated Fat 24.4g||122 %|
|Monounsaturated Fat 12g|
|Polyunsanturated Fat 2g|
|Cholesterol 137.5mg||42 %|
|Sodium 584.1mg||20 %|
|Potassium 551.3mg||15 %|
|Total Carbohydrate 11.7g||3 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 8.6g|
|Protein 9.9g||14 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 473
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