Sweet Potato Eggplant And Cauliflower Bechamel Lasagne | Donna Hay

Ingredients

• 1kg eggplant (aubergine), sliced into 5mm-thick rounds
• 2 sweet potatoes (kumara) (900g), peeled and sliced to 5mm-thick slices
• extra virgin olive oil, for drizzling
• sea salt and cracked black pepper
• 700g silverbeet (Swiss chard), trimmed, shredded and blanched
• 1 cup basil leaves, plus extra to serve
• ¾ cup (75g) grated mozzarella
• micro (baby) basil leaves (optional), to serve
• 1.2kg cauliflower florets, chopped
• 1 teaspoon extra virgin olive oil
• 1 brown onion, finely chopped
• 2 cloves garlic, crushed
• ⅓ cup (80ml) milk
• 1 teaspoon sea salt flakes
• ½ cup (40g) finely grated parmesan