Chicken Lasagna with Cauliflower Sauce | RICARDO

Ingredients

• 2 whole chicken legs, with skin
• 1 leek (green part only) or 1 onion, cut into chunks
• 1 celery stalk, cut into pieces
• 1 bay leaf
• 1 small piece Parmesan cheese rind (optional)
• 3 cups (750 ml) water
• 2 cups (200 g) cauliflower florets (about 1/2 cauliflower)
• 4 lasagna noodles
• 1 cup (95 g) leeks, chopped
• 1 small garlic clove, chopped
• 2 tbsp (30 ml) butter
• 3 cups (75 g) fresh baby spinach
• 1 cup (100 g) grated cheddar cheese