Ingredients

• 6 cups cauliflower (1 small head or 1 12 ounce bag)
• 9 lasagne noodles, cooked
• 1 bunch kale, chopped
• 2 cups vegetable broth or water
• 2 cups ricotta
• 8 ounces mushrooms, sliced
• 1 cup mozzarella, shredded
• 1 small onion, diced
• 1/2 cup gorgonzola or other blue cheese
• 1/2 cup milk
• 1/2 cup parmigiano-reggiano (parmesan), grated
• 1/4 cup white wine or broth
• 2 tablespoons butter or oil
• 2 cloves garlic, chopped
• 1 tablespoon butter or olive oil
• 1 teaspoon thyme, chopped
• salt and pepper to taste