Sweet Potato Eggplant And Cauliflower Bechamel Lasagne
Keywords
- eggplant
- aubergine
- lasagne
- sweet potato
- donna hay
- food
- recipes
- vegetarian
- cheese
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Cooking tools:
- Blender
- Kitchen scale
- Grater
- Peeler
- Oven
- Stove
- Baking sheet
- Baking dish
- Parchment paper
- Saucepan
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Colander
- Spoon
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
- 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
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