sweet potato, eggplant and
cauliflower bechamel lasagne
- 1kg eggplant (aubergine), sliced into 5mm-thick rounds
- 2 sweet potatoes (kumara) (900g), peeled and sliced to 5mm-thick slices
- extra virgin olive oil, for drizzling
- sea salt and cracked black pepper
- 700g silverbeet (Swiss chard), trimmed, shredded and blanched
- 1 cup basil leaves, plus extra to serve
- ¾ cup (75g) grated mozzarella
- micro (baby) basil leaves (optional), to serve
- 1.2kg cauliflower florets, chopped
- 1 teaspoon extra virgin olive oil
- 1 brown onion, finely chopped
- 2 cloves garlic, crushed
- ⅓ cup (80ml) milk
- 1 teaspoon sea salt flakes
- ½ cup (40g) finely grated parmesan
- Preheat oven to 220°C (425°F). To make the cauliflower bechamel, place the cauliflower in a large saucepan of boiling water and cook for 10–15 minutes or until tender. Drain and set aside.
- Heat the oil in a small saucepan over medium heat. Add the onion and garlic and cook for 4 minutes or until soft.
- Place the cauliflower, onion, garlic, milk, salt and parmesan in a blender and blend until smooth. Set aside.
- While you are making the bechamel, place the eggplant and sweet potato, in 3 batches, on 2 large oven trays lined with non-stick baking paper. Drizzle with oil and sprinkle with salt and pepper. Cook for 10–12 minutes or until softened.
- Layer a lightly greased 3-litre-capacity baking dish with half the sweet potato, half the eggplant, half the silverbeet and half the basil leaves. Spread over half the bechamel. Repeat layering with the remaining ingredients.
- Top with the mozzarella. Cook for 15–20 minutes or until golden. Set aside for 10 minutes before cutting.
- Serve with the extra basil and micro basil. Serves 4
Raquel Isabel Diaz
I tried today and I had to say that it was a bit dissapointed :( It took long time to prepare and it was without character. I would add more spices or something. In addition, I wouldn’t have it as a main dish but as a side dish instead of potatoes or rice as an instance. It looked nice though!