Creamy cauliflower and kale lasagne

Creamy cauliflower and kale lasagne


For a new twist to an old classic, try this white sauce lasagna, layered with cauliflower puree, chopped kale and, of course, cheese on cheese – shredded mozzarella throughout and grated parm on top! Recipe by Curtis Stone.

The ingredient of Creamy cauliflower and kale lasagne

  1. 60g unsalted butter
  2. 1 brown onion, thinly sliced
  3. 3 garlic cloves, finely chopped
  4. 4 large sprigs of fresh thyme
  5. 1/2 small head cauliflower, finely chopped (about 250g)
  6. 2 cups (500ml) full-cream milk
  7. 1 1/2 cups (375ml) thickened cream
  8. 1 1/2 tablespoon olive oil
  9. 1 bunch kale, stemmed, coarsely chopped (about 170g)
  10. 250g pkt Coles Large Instant Lasagne Sheets
  11. 225g mozzarella, shredded
  12. 1/2 cup (40g) parmesan, finely grated (or vegetarian hard cheese)

The instruction how to make Creamy cauliflower and kale lasagne

  1. Preheat oven to 175C (155C fan-forced). Heat a large frying pan over medium heat. Add butter. Stir until melted. Add onion, garlic and thyme. Sautu00e9 for 5 mins or until onion is just tender. Add cauliflower. Cook, stirring, for 6 mins or until softened. Add milk and cream and simmer for 5 mins or until cauliflower is tender. Remove from heat and discard thyme. Allow the cauliflower mixture to cool slightly. Carefully place in a blender. Blend until smooth. Season cauliflower mixture generously with salt and pepper.
  2. Wipe frying pan clean. Heat over medium-high heat. Add oil and kale. Cook, stirring, for 2 mins or until kale is wilted and tender. Season with salt and pepper. Transfer to a plate lined with paper towel to drain.
  3. Spread 3/4 cup of the cauliflower cream over the base of a 24cm x 18cm x 5cm baking dish. Place a layer of lasagne sheets over sauce, breaking to fit (donu2019t worry if thereu2019s space around sheets u2013 they expand as they cook). Place one-third of the kale on top. Spoon u00be cup of the cauliflower cream over kale and sprinkle with one-third of the mozzarella. Repeat layers twice with lasagne sheets, kale, cauliflower cream and mozzarella. Top with remaining lasagne sheets. Cover with remaining 1 1/4 cups of cauliflower cream.
  4. Cover baking dish with foil. Place on a baking tray and bake for 45 mins or until lasagne is heated through (the tip of a knife inserted into centre of lasagne for 10 secs should feel hot to the touch) and lasagne sheets are softened.
  5. Preheat grill on high. Remove foil and sprinkle with parmesan. Cook for 2-3 mins or until golden brown. Set aside for 15 mins to cool before serving.

Nutritions of Creamy cauliflower and kale lasagne

calories: 690.949 calories
calories: 49 grams fat
calories: 29 grams saturated fat
calories: 38 grams carbohydrates
calories: 22 grams protein
calories: 364 milligrams sodium
calories: NutritionInformation

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