Lasagna con Cavolifiore


– 1 pound of lasagna noodles
– 1 1/2 pounds of ricotta strained
– 4 egg yolks
– 1/2 cup of fresh parsley
– 1 tsp of freshly grated nutmeg
– 1/4 cup of parmesan cheese
– 1 large head of cauliflower cut into pieces
– 1 bunch of long green onions chopped
– 3 cloves of garlic chopped
– 1/2 cup of seasoned bread crumbs
– 1 Tbs extra virgin olive oil
– 2 Tbs of butter
– 1 15oz can of diced tomatoes
– 1/2 tsp of salt
– 1/2 tsp of freshly ground black pepper
– 1 package of 8oz Mozzarella cheese


In a small bowl cream the ricotta with 2 egg yolks, parsley, nutmeg, 1/2 cup of mozzarella and parmesan cheese. Refrigerate until you’re ready to use. Cook noodles in 6 quarts of boiling, salted water until almost done. About 10 minutes. Remove noodles and place on a large cloth to dry. In a skillet sauté onions, cauliflower and garlic in oil and butter for 5 minutes. Add bread crumbs and sauté for 2 minutes. Add diced tomatoes and cook another 2 minutes. Season with salt and pepper. In a large buttered baking dish place a layer of noodles, a layer of cauliflower mixture and then a thin layer of the ricotta mixture. Repeat the layering one more time and top with the remaining noodles.
Spoon the remaining egg yolks over the lasagna and top with remaining mozzarella cheese. Bake covered for around 20 minutes. Uncover and baked another 10 to 15 minutes to brown the mozzarella.

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