Fuss-free cauliflower cheese lasagne

Name: Fuss-free cauliflower cheese lasagne
Cook time: 1 h
Yield: 4
Cuisine: Modern Australian
Ingredients: 1 x 400g cauliflower, trimmed and cut into florets; 2 tbsp extra virgin olive oil; 1 tsp salt flakes; 1 tsp cracked black pepper; 500g mascarpone; ½ cup coarsely grated parmesan; ½ cup coasely grated smoked cheddar; 1 tbsp Dijon mustard; 4 fresh lasagne sheets, torn; 12 sage leaves; finely grated parmesan, to serve

Jessica Brook

Updated August 31, 2021,first published August 11, 2021

Cauliflower cheese meets lasagne.James Moffatt

easyTime:30 mins - 1 hourServes:4

Tip: you can make one large lasagne – use a 6-cup capacity dish.

Ingredients

1 x 400g cauliflower, trimmed and cut into florets
2 tbsp extra virgin olive oil
1 tsp salt flakes
1 tsp cracked black pepper
500g mascarpone
½ cup coarsely grated parmesan
½ cup coasely grated smoked cheddar
1 tbsp Dijon mustard
4 fresh lasagne sheets, torn
12 sage leaves
finely grated parmesan, to serve

Method

Step 1
Preheat oven to 200C fan-forced (220C conventional). Place the cauliflower, oil, salt and pepper in 2 x 2.5-cup capacity baking dishes and toss to combine. Loosely cover with foil and roast for 15 minutes.
Step 2
Meanwhile, mix together mascarpone, cheeses and mustard. Remove cauliflower form the oven add lasagne sheets, placing around the cauliflower, and spoon over the mascarpone mixture.
Step 3
Return to the oven and bake for 15 minutes, or until golden and bubbling, adding the sage leaves in the last minute of cooking.
Step 4
Serve with grated parmesan.

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