Cauliflower Cheese Lasagna |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This is an all in one meal perfect for vegeterians ( omit ham). The good thing about this lasagna is that you will only need an ovenproof lasagna dish and a pot for boiling the vegetables. Serve with a leaf salad and crusty bread. Ingredients:
250 g cauliflower florets |
250 g broccoli florets |
200 g dried lasagna sheets (no pre cook) |
500 ml creme fraiche |
3 tablespoons finely chopped parsley |
1 tablespoon fresh oregano, chopped (or 1 tsp dried) |
1 tablespoon olive oil |
200 g smoked ham, diced |
12 cherry tomatoes, halved |
200 g cheddar cheese, grated |
Directions:
1. Pre heat oven to 180°C Cook the cauliflower and broccoli in boiling salted water for about 10 minutes.
2. Soak the lasagna sheets in hot ( not boiling ) water to soften. If using fresh lasagna sheets skip this step.
3. mix the creme fraiche with 3 tbsp of water anf the herbs. Season with salt and pepper.
4. Brush an ovenproof dish with oil and pour in 3 tbsp of creme fraiche. line a third of the lasagna sheets, followed by half of the broccoli/cauliflower, half the ham, half the tomatoes, a third of the cheese and a third of teh creme fraiche sauce.
5. Repeat the layers, finishing with a layer of pasta. Pour over remaining creme fraiche and sprinkle with the remaining cheese.
6. Bake for 40 minutes, then grill the top under a grill until it browns and bubbles. If you don't have a grill just bake an extra 10 minutes at 190°C.
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