![Cauliflower and sweet potato lasagne Cauliflower and sweet potato lasagne](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/747450D2-83B8-49FE-B903-B46D4D03CCC6/Derivates/006418C7-008E-4ED6-A05F-8F5ECC3A231D.jpg)
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
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
Alternative recipes
Show allApricot chicken risotto
30 min
Risotto verde (TM6)
30 min
Pasta in tomato sauce with ham and chorizo
30 min
Chicken pesto pasta
30 min
Cashew basil spelt pasta (gut health)
15 min
Pastitsio
1 Std. 30 Min
South African yellow rice
20 Min
Pear and blue cheese risotto
30 min
Shredded chicken satay pad Thai (Noni Jenkins)
40 min
Mushroom and bacon pasta
30 min
Sausage ragu with orecchiette
1h
Pasta e fagioli (Pasta and beans)
40 min