Veggie Lasagne with Cauliflower Bechamel

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

Ingredients

  • 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

Instructions

  1. In preheated oven at 180 C degrees, bake the sweet potato slices brushed with olive oil for a few minutes till soft.
  2. In a saucepan, cook the onion for 4 minutes till soft.
  3. 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.
  4. 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. 
  5. 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.
  6. Set aside for 10 minutes before cutting.

Notes

recipe on www.leeksandhighheels.com by Sandra Slawinski

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