Cauliflower and sweet potato lasagne

Name: Cauliflower and sweet potato lasagne
Prep time: 25 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 6 portions
Ingredients: 500 g water; 400 g cauliflower; 400 g sweet potato; 1 brown onion; 2 garlic cloves; 40 g salted butter; 1 tsp Vegetable stock paste; 200 g full cream milk; 2 pinches ground black pepper; 2 pinches ground nutmeg; 2 egg yolks; 375 g fresh lasagne sheets; 50 - 70 g fresh baby spinach leaves; 3 - 4 sprigs fresh basil; 300 - 330 g roasted red capsicum; 100 g feta cheese; 1 - 2 pinches paprika

3.8 (98 ratings)

Difficulty easy

Preparation time 25 min

Total time 1h 35 min

Serving size 6 portions

Ingredients

500 g water
400 g cauliflower, cut into bite-size florets
400 g sweet potato, peeled and cut into thin slices (5 mm)
1 brown onion (approx. 120 g), cut into halves
2 garlic cloves
40 g salted butter
1 tsp Vegetable stock paste (see Tips)
200 g full cream milk
2 pinches ground black pepper, plus extra to season
2 pinches ground nutmeg
2 egg yolks
375 g fresh lasagne sheets
50 - 70 g fresh baby spinach leaves
3 - 4 sprigs fresh basil, leaves only, finely sliced, plus extra to serve (optional)
300 - 330 g roasted red capsicum, rinsed and drained, torn into pieces
100 g feta cheese, crumbled
1 - 2 pinches paprika

Nutrition: per 1 portion
Calories: 1806.8 kJ / 301 kcal
Protein: 15.9 g
Carbohydrates: 47.7 g
Fat: 17.8 g
Saturated Fat: 8 g
Fibre: 8.7 g
Sodium: 424.2 mg