Little Lasagna with Sweet Gorgonzola

Method

1. Cook the cauliflower in boiling water until tender.
2. In a pan, melt butter and add a small clove of garlic, sage, and rosemary.
3. Add the cooked cauliflower, season with salt, and sauté briefly.
4. Scoop the sweet Gorgonzola with a spoon and melt it in a bain-marie or over very low heat.
5. Cook lasagna sheets in boiling salted water until al dente; drain.
6. Butter an aluminum mold (single-serving size).
7. Line the mold with lasagna sheets, being careful not to tear them.
8. Spread a layer of melted Gorgonzola, then a layer of cauliflower, then more Gorgonzola.
9. Cover with another lasagna sheet and repeat layers until the mold is full.
10. Place a small knob of butter on top and wrap the mold tightly with aluminum foil.
11. Refrigerate for at least half a day (or up to two days) to let the lasagna set.
12. Remove the foil and bake in a preheated oven at 180°C (350°F) until golden and crispy.
13. Meanwhile, char a spring onion on a barbecue or in a dry pan.
14. To serve: place some cauliflower on the plate, set the lasagna on top, add more cauliflower, sprinkle with paprika, and drizzle with extra virgin olive oil.