I was asked the other day if I was vegetarian and I was surprised as I am such a meat lover! But than when I checked my own blog I have to confess it was a damm good question!
My dad was a Michelin star chef and his groundbreaking way before-popular cuisine was about using seasonal (sometimes forgotten) vegetables, fresh herbs and eatable flowers. Now that is how I was raised and how I still cook today. Vegetables everyday for sure. So no real surprise where the focus on veggie dishes comes from. But it got me thinking how much meat do I really eat. I could eat meat lunch and dinner every day and be very content, I LOVE meat. But as in all my food choices I need good quality and somewhat fair trade or correct animal treatment (I know I am kidding myself). Basically I found that I eat less red meat in summer than winter, I almost always eat meat at a restaurant but really only cook for myself fish and chicken at home. When I host a dinner party I always have several dishes to offer based on my friends preferences but it always includes meat.
Bottom line, I love it all! and definitely this veggie lasagne with sweet potato, courgette and spinach. The cauliflower bechamel is Fab! now I didn’t promise low-carb as I do add quite a bit of cheese and milk to it but hey … let’s enjoy!
vegetable lasagne with cauliflower bechamel
Yield 2 portions
- 2 sweet potatoes, peeled and sliced about 5mm tick
- 1 courgette, seeds removed, sliced about 5mm tick
- handful of spinach, steamed
- a few basil leaves, shredded
- 500 gr cauliflower (about 1/2 a large one), steamed
- 1 small onion, diced
- 150 ml milk, low fat
- 40 gr Parmesan cheese grated
- 70 gr mozzarella cheese, grated
- pinh of nutmeg
- salt and pepper
- olive oil
- In preheated oven at 180 C degrees, bake the sweet potato slices brushed with olive oil for a few minutes till soft.
- In a saucepan, cook the onion for 4 minutes till soft.
- In food processor blitz the cauliflower, onion, milk, and Parmesan. add water if needed to make a smooth even mixture and season with nutmeg, salt and pepper to taste.
- Layer in an oven-proof baking dish, lightly greased with olive oil, the sweet potato, courgette and spinach. Top with a layer of bechamel. Add a touch of shredded basil. And repeat.
- Add grated mozzarella cheese on top of the last bechamel layer and bake in the oven for 10minutes and additional 10 minutes under the grill, till golden brown.
- Set aside for 10 minutes before cutting.
recipe on www.leeksandhighheels.com by Sandra Slawinski