Cauliflower and caramelised onion lasagne

Cauliflower and caramelised onion lasagne


Make this tasty vegetable lasagne with roast cauliflower, creamy ricotta and cauliflower puree instead of white sauce on Sunday, ready for a weeknight dinner.

The ingredient of Cauliflower and caramelised onion lasagne

  1. 70ml extra virgin olive oil
  2. 1kg brown onions, halved, thinly sliced
  3. 2 teaspoons brown sugar
  4. 2 teaspoons balsamic vinegar
  5. 2 cauliflower
  6. 2 large whole garlic cloves
  7. 3 x 310g packets baby truss tomatoes
  8. 1 tablespoon fresh oregano leaves, plus
  9. 1 tablespoon oregano sprigs
  10. 800g fresh ricotta
  11. 2 tablespoons milk
  12. 1 egg
  13. 70g (1 cup) finely grated pecorino
  14. 105g (1 1/4 cups) coarsely grated cheddar
  15. 250g packet dried lasagne sheets

The instruction how to make Cauliflower and caramelised onion lasagne

  1. Preheat oven to 180C/160C fan forced. Line 3 baking trays with baking paper. Grease a 14 cup baking dish with olive oil.
  2. Heat 2 tablespoons oil in a large heavy-based frying pan over medium-low heat. Add the onion. Season. Cook, stirring occasionally, for 30u00a0minutes or until softened. Add the sugar and vinegar. Cook, stirring, for 10-15 minutes or until caramelised. Transfer to a bowl.
  3. Use a sharp knife to cut through the centre core of each cauliflower to create eightu00a01.5cm-thick steaks (steaks may break). Cut remaining cauliflower into small florets. Reserve 1 1u20444 cups cauliflower florets. Place the cauliflower steaks, remaining florets and garlic on 2 of the prepared trays. Brush with 1 tablespoon oil and season. Roast for 30-35 minutes or until just tender. Peel the garlic.
  4. Halve 2 packets of the tomatoes. Place, cut-side up, on the remaining tray. Drizzle with remaining oil and sprinkle with 1u00a0tablespoon oregano. Season. Roast for 10-12u00a0minutes or until just tender.
  5. Process the roasted cauliflower florets and garlic in a food processor until smooth. Add the ricotta and milk. Process until just combined. Add the egg and half the cheeses. Process until smooth. Season.
  6. Spoon 1/3 cup ricotta mixture in the base of the prepared dish. Top with one-third of the pasta, breaking to fit. Spoon over one-third of the remaining ricotta mixture. Top with half the onion, half the cauliflower steaks and half the roasted tomato. Repeat layering, finishing with a final layer of pasta. Spoon over remaining ricotta mixture. Sprinkle with half the remaining cheese. Top with the reserved cauliflower florets. Sprinkle with remaining cheeses and oregano. Bake for 35-40u00a0minutes or until golden and tender.
  7. Top with the whole tomatoes. Bake for 10-15 minutes or until tender. Stand lasagne for 10u00a0minutes before serving.

Nutritions of Cauliflower and caramelised onion lasagne

fatContent: 525.322 calories
saturatedFatContent: 25 grams fat
carbohydrateContent: 12 grams saturated fat
sugarContent: 38 grams carbohydrates
cholesterolContent: 29 grams protein


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