Cauliflower and caramelised onion lasagne

Cauliflower and caramelised onion lasagne

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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
fibreContent:
proteinContent:
cholesterolContent: 29 grams protein
sodiumContent:

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