Gorgonzola lasagna

1 Blanch the cauliflower pieces in salted water for 2-3 minutes. Meanwhile, in a pan, 2 heat half the butter with the sage leaves and garlic clove. When they're ready, add the cauliflower and sauté until golden brown. While the cauliflower is cooking, remove a little of the cooking water and pour it into a separate saucepan. 3 Place the gorgonzola in a small saucepan and melt it in a double boiler.

In the same cauliflower cooking water, soften the pasta sheets for a few seconds and lay them out on a dry tea towel. 5 butter the inside of two 8cm aluminum muffin cups 6 arrange a sheet of pasta on 4 one.

7 Make a layer of melted gorgonzola and one of cauliflower, then add a layer of pasta, another of cauliflower, and finally another of gorgonzola. 8 Close the tart tightly, bringing the excess pastry edges toward the center, add a knob of butter on top, and 9 seal everything with a piece of foil, closing the edges. Refrigerate for at least half a day.

After the resting time, remove the foil and bake in a conventional oven at 220°C (425°F) for about 25 minutes. 10 When the surface is golden brown and crispy, remove the lasagna from the oven and, when you can touch it without burning yourself, 11 remove it from the pan and place it in the center of the plate. 12 Garnish with chopped blanched cauliflower, basil leaves, a drizzle of olive oil, and a sprinkle of paprika; or, as you prefer, follow your imagination. Serve immediately, piping hot.