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Creamy cauliflower and kale lasagne
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Prep Time:
35 minutes
Cook Time:
70 minutes
Total Time:
105 minutes
Elevate your lasagna with creamy white sauce, cauliflower puree, kale, and Layers of gooey mozzarella and tangy Parmesan. Recipe inspired by Curtis Stone.
Ingredients:
  • 60g unsalted butter
  • 1 brown onion, thinly sliced
  • 3 garlic cloves, finely chopped
  • 4 large sprigs of fresh thyme
  • 1/2 small head cauliflower, finely chopped (about 250g)
  • 500ml milk
  • 375ml thickened cream
  • 27.30 gm olive oil
  • 1 bunch kale, stemmed, coarsely chopped (about 170g)
  • 250g pkt Large Instant Lasagne Sheets
  • 225g mozzarella, shredded
  • 40g parmesan
Instructions:
  • Preheat oven to 175C (155C fan-forced), then melt butter in a large frying pan over medium heat. Sauté onion, garlic, and thyme for 5 mins until onion is just tender. Add cauliflower and cook for 6 mins until softened. Pour in milk and cream, simmer for 5 mins until cauliflower is tender. Remove from heat, discard thyme, and let it cool slightly. Blend until smooth, then season generously with salt and pepper.
  • Wipe clean the frying pan, then heat it over medium-high heat. Add oil and kale, cook for 2 mins, stirring until kale is wilted and tender. Season with salt and pepper, then transfer to a paper towel-lined plate to drain.
  • Spread a generous layer of the cauliflower cream over the base of a 24cm x 18cm x 5cm baking dish. Layer lasagne sheets over the sauce, breaking as needed to fit. Don't fret if there is some space around the sheets as they will expand during cooking. Top with one-third of the kale, then spoon another portion of the cauliflower cream over it and sprinkle with one-third of the mozzarella. Repeat these layers twice more. Finish with a final layer of lasagne sheets and cover with the remaining cauliflower cream.
  • Cover a baking dish with foil, set it on a baking tray, and bake for 45 minutes, or until the lasagna is thoroughly heated (when the tip of a knife inserted into the center for 10 seconds feels hot) and the lasagna sheets are softened.
  • Preheat the grill on high, then sprinkle the dish with parmesan and cook for 2-3 mins until golden brown. Allow it to cool for 15 mins before serving.

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