Lasagna with cauliflower and salmon sauce

Ingredients:

50 g gluten free lasagna( ready-made)

half white onion

250 g smoked sliced salmon

500 g purple cauliflower from Catania, Sicily (it is very tasty but you can use also white one)

250 ml soy milk

200 ml oat double cream

150 g grated Parmesan cheese

1 tablespoon  marjoram

 extra virgin olive oil

salt as required

Preparation:

I cook lasagna for 4-5 minutes in salted boiling water.
 I drain it and put on a dishcloth to cool down.
I cook washed and cut in little pieces cauliflower.
I drain it and I keep the cooking water apart.
I sweat the finely chopped onion with a drizzle of extra virgin olive oil, I add stripes of salmon and marjoram and cook together.
At this stage I add some cauliflower cooking water and I let it cook for 10 minutes.
Then I add the stewed cauliflower and I let it cook for 10 minutes again.
As the sauce is ready, I add the oat double cream and some tablespoons of soy milk.
I stir and blend in for other five minutes.
And sauce is ready.
I pour some soy milk on the bottom of the baking pan and I put a layer of lasagna.
Then I pour the sauce and grated Parmesan cheese on.
I go on interchanging lasagna layers, sauce and grated Parmesan cheese.
I finish with last lasagna layer, sauce and much grated Parmesan cheese.
I pour some soy milk more in the angles of the baking pan.
I cover it with aluminum foil.
I bake for 20 minutes at 220° (high temperature).
I remove the foil last five minutes and I cook au gratin.

Very appetizing and coloured lasagna...very healthy indeed thanks to antioxidant of cauliflower and omega-3 fatty acids of salmon. I suggest it to you!