White Lasagna I

Clean the cauliflower, remove the stalk. Divide cabbage into roses and place in a large enough bowl of cold water. Add salt and vinegar, stand for a short time.

Rinse broccoli, clean, carve into individual roses. Cut coarse stems a tiny bit smaller. Peel onion, cut into cubes. Heat oil in a frying pan, sauté onion cubes in it. Add broccoli florets and stems and sauté briefly while stirring. Season with salt and pepper, put aside with closed lid.

Drain cauliflower through a sieve and rinse thoroughly under running water. Place in a saucepan with a tight-fitting lid, pour in hot clear soup and white wine, add saffron or turmeric. Close the lid and cook over medium heat for 15 minutes until soft and light.

In the meantime, grate the cheese and set aside for later. Thoroughly blend 200 g sour cream with 1 1/2 cups crème fraîche and 2 eggs. Season with salt, pepper and a tiny bit of finely grated lemon zest.

Remove about a third of the softly cooked cauliflower from the saucepan, blend the rest with a blender. Fold in 3/4 of the grated cheese and the two remaining eggs. Season the vegetable puree with pepper, juice of one lemon, salt, Worcester sauce and a pinch of nutmeg.

Loosely fold in the remaining cauliflower florets.

Divide lasagna sheets for four layers. Grease a rectangular ovenproof dish well. One layer of lasagna

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