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Creamy cauliflower and kale lasagne

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Feeding a crowd? This Creamy cauliflower and kale lasagne recipe is a must-try. Packed with veggies and full of flavour, it’s guaranteed to be a hit on any dining table.

  • Serves6
  • Cook time1 hour 10 minutes
  • Prep time20 minutes, (+ 15 mins cooling time)
Creamy cauliflower and kale lasagne

Ingredients

  • 60g unsalted butter
  • 1 brown onion, thinly sliced
  • 3 garlic cloves, finely chopped
  • 4 large sprigs of fresh thyme
  • ½ small head cauliflower, finely chopped (about 250g)
  • 2 cups (500ml) full-cream milk
  • 1½ cups (375ml) thickened cream
  • 1½ tbs olive oil
  • 1 bunch kale, stemmed, coarsely chopped (about 170g)
  • 250g pkt Coles Large Instant Lasagne Sheets
  • 225g shredded mozzarella
  • ½ cup (40g) finely grated parmesan

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 175°C (155°C fan-forced). Heat a large frying pan over medium heat. Add butter. Stir until melted. Add onion, garlic and thyme. Sauté for 5 mins or until onion is just tender. Add cauliflower. Cook, stirring, for 6 mins or until softened. Add milk and cream and simmer for 5 mins or until cauliflower is tender. Remove from heat and discard thyme. Allow the cauliflower mixture to cool slightly. Carefully place in a blender. Blend until smooth. Season cauliflower mixture generously with salt and pepper.

  2. Step 2

    Wipe frying pan clean. Heat over medium-high heat. Add oil and kale. Cook, stirring, for 2 mins or until kale is wilted and tender. Season with salt and pepper. Transfer to a plate lined with paper towel to drain.

  3. Step 3

    Spread ¾ cup of the cauliflower cream over the base of a 24cm x 18cm x 5cm baking dish. Place a layer of lasagne sheets over sauce, breaking to fit (don’t worry if there’s space around sheets – they expand as they cook). Place one-third of the kale on top. Spoon ¾ cup of the cauliflower cream over kale and sprinkle with one-third of the mozzarella. Repeat layers twice with lasagne sheets, kale, cauliflower cream and mozzarella. Top with remaining lasagne sheets. Cover with remaining 1¼ cups of cauliflower cream.

  4. Step 4

    Cover baking dish with foil. Place on a baking tray and bake for 45 mins or until lasagne is heated through (the tip of a knife inserted into centre of lasagne for 10 secs should feel hot to the touch) and lasagne sheets are softened.

  5. Step 5

    Preheat grill on high. Remove foil and sprinkle with parmesan. Cook for 2-3 mins or until golden brown. Set aside for 15 mins to cool before serving.