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Cauliflower and caramelised onion lasagne
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Prep Time:
20 minutes
Cook Time:
145 minutes
Total Time:
165 minutes
Whip up a delicious veggie lasagna with roasted cauliflower, creamy ricotta, and cauliflower puree for a convenient weeknight meal prep.
Ingredients:
  • 70ml extra virgin olive oil
  • 1kg brown onions, halved, thinly sliced
  • 8.00 gm brown sugar
  • 2 tsp balsamic vinegar
  • 2 cauliflower
  • 2 large whole garlic cloves
  • 3 x 310g packets baby truss tomatoes
  • 20.00 ml fresh oregano leaves, plus
  • 20.00 ml oregano sprigs
  • 800g fresh ricotta
  • 41.20 gm milk
  • 70g (1 cup) finely grated pecorino
  • 105g (1 1/4 cups) coarsely grated cheddar
  • 250g packet dried lasagne sheets
Instructions:
  • Preheat your oven to 180C/160C fan forced. Line 3 baking trays with baking paper and grease a 14-cup baking dish with olive oil.
  • In a large heavy-based frying pan, warm 2 tablespoons of oil over medium-low heat. Add the onion, season with salt and pepper, and cook for 30 minutes until softened. Stir in the sugar and vinegar and cook for an additional 10-15 minutes until caramelized. Transfer to a bowl.
  • Carefully slice each cauliflower through the core, creating eight 1.5cm-thick steaks (they may break). Cut the rest of the cauliflower into small florets, setting aside 1 1⁄4 cups. Spread cauliflower steaks, florets, and garlic on 2 trays. Brush with 1 tablespoon of oil, season, then roast for 30-35 minutes until tender. Peel the garlic before serving.
  • Cut the two packets of tomatoes in half. Place them on the tray, cut-side up. Drizzle with the remaining oil, sprinkle with 1 tablespoon of oregano, and season. Roast for 10-12 minutes until just tender.
  • Blend the roasted cauliflower florets and garlic in a food processor until creamy. Mix in the ricotta and milk until well combined. Blend in the egg and half of the cheeses until smooth. Season to taste.
  • Spread a layer of 1/3 cup ricotta mixture at the bottom of the dish. Add one-third of the pasta, breaking it to fit. Spread one-third of the remaining ricotta mixture over the pasta. Layer with half the onion, half the cauliflower steaks, and half the roasted tomato. Repeat the layering process, ending with a final layer of pasta. Top with the remaining ricotta mixture. Sprinkle half of the remaining cheese over the dish. Place the reserved cauliflower florets on top and sprinkle with the rest of the cheeses and oregano. Bake for 35-40 minutes until golden and tender. Enjoy!
  • Place the whole tomatoes on top. Bake until tender, about 10-15 minutes. Let the lasagna stand for 10 minutes before serving.

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