16 pieces dry flat lasagne sheets
12 ounces mild gorgonzola, trimmed of rind
2 cups fresh ricotta
1 ½ cups grated Parmigiano-Reggiano, plus some to sprinkle
¼ cup finely chopped parsley, plus more to sprinkle on top
1 clove garlic, grated or pasted
1 medium cauliflower, cut into tiny florets and small pieces ½ inch from stem
2 teaspoons dried sage
3 tablespoons EVOO
4 tablespoons butter
4 tablespoons flour
2 ½ cups whole milk
Freshly grated nutmeg, fine sea salt and white pepper, to taste
½ cup toasted pistachios, finely chopped
Cook pasta rectangles in well-salted boiling water about 6 minutes to soften, then drain, arrange on parchment and cover with towel.
Preheat oven to 450°F, with rack at center.
Combine trimmed gorgonzola, ricotta, ¾ cup of the Parm, parsley, egg (lightly beaten) and 1 clove grated or pasted garlic.
Season the cauliflower with dried sage, salt and pepper. Coat the cauliflower in EVOO, arrange on a parchment- or foil-lined baking sheet and top with remaining ¾ cup Parm. Roast until crispy and tender, 10 to 12 minutes, then set aside. Reduce heat to 400°F.
Melt butter in saucepot over medium heat. Add flour and cook for 1 minute, then add milk and thicken. Season sauce with salt, white pepper and nutmeg to taste.
Coat the bottom of a medium casserole dish with ¾ to 1 cup sauce.
Add 3 to 4 tablespoons of filling to each sheet of pasta and roll into a spiral-filled log.
Add filled rolls to dish, top with remaining sauce and Parm cheese and bake until browned and bubbly. Top with pistachios, cauliflower florets and parsley and serve.