White Cauliflower Lasagne | Donna Hay

Ingredients

• ½ tablespoon fennel seeds
• 1.5kg cauliflower, trimmed, cut into florets and thinly sliced
• 3 leeks, white part only, thinly sliced
• 2 tablespoons extra virgin olive oil
• 2 tablespoons rosemary leaves, finely chopped
• sea salt and cracked black pepper
• 1 bulb garlic, halved horizontally
• 100g unsalted butter, chopped
• ¾ cup (110g) plain (all-purpose) flour
• 1.5 litres milk
• 2 cups (160g) finely grated parmesan
• 275g fresh lasagne sheets
• 2 x 200g burrata+, torn