Vegetarian "lasagne"

To be honest, this recipe is nowhere close to a real lasagne. It doesn't contain butter, a heavy béchamel sauce, no pasta sheets, no meat sauce… none of that. So am I allowed to call it lasagne? I don't know! You could call it vegetable gratin...anyways... I would say it contains 96% vegetables and 4% cheese. Ratios can be changed as desired. The tremendously high veggie content makes this dish a nutritious bomb! Vitamins, minerals, anti-oxidants, fiber... the good stuff! 

What makes it so delicious? the layers of roasted vegetables, creamy yet light cauliflower béchamel sauce and of course CHEESE! 

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vegetarian "lasagne"

2 eggplants

2 zucchini

2 sweet potatoes

salt, pepper and olive oil for drizzling

1 bunch of kale

1 medium sized onion, chopped

4 cloves garlic

one handful of cherry tomatoes (optional) 

50g parmesan cheese

1 big head of cauliflower

1/3 cup milk

3 cloves garlic 

salt, pepper

1 tsp ground nutmeg

100g mozzarella cheese 

a couple sage leaves 

Preheat oven to 220°C/425°F 

Cut eggplant, zucchini and sweet potato lengthwise in 5mm-thick slices 

place on large oven trays lined with parchment paper

drizzle with olive oil and sprinkle with salt and pepper

cook until softened (15-10min)

In the meantime make the cauliflower bechamel sauce

cut cauliflower into florets and place in a large saucepan with boiling water

cook for about 15min

drain cauliflower and blend with milk, salt, pepper, grated parmesan cheese  and crushed garlic until smooth

in another pan sautée onions, garlic, and chopped kale until softened 

grease a baking dish with a little bit of butter

layer half of sweet potatoes, eggplants, zucchini, cherry tomatoes and basil leaves

cover with 1/2 of the béchamel sauce 

repeat procedure 

top with mozzarella cheese and cook for 20min or until golden

in a pan cook sage leaves in a little bit of olive oil until crisp, add salt

decorate lasagne with sage leaves and serve 


 

you will not believe how creamy and rich the cauliflower bechamel sauce tastes until you've tried it. The taste is almost the same thanks to the nutmeg. If you want it even creamier add a knob of butter (that's what my mom would do). 

 

any kind of cheese on top is fine, I like strong smelly cheeses like a gruyere or bergkäse, this time I used mozzarella. 

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It's a great dish to prepare and to take for lunch the next day, or for a family dinner. Serve it with a fresh green salad

xx JZ