ROASTED CAULIFLOWER LASAGNE
Meat-Free Monday is a campaign that aims to encourage the world to help slow climate change, reduce the impact on land and vegetation, slow deforestation and save wildlife, by reducing meat consumption.
As Sir David Attenborough urges us to consume less meat in his latest Netflix documentary, A Life On Our Planet, our spectacular chefs at Makweti will make meat-free Mondays your favourite day with our signature Roasted Cauliflower Lasagne.
ROASTED CAULIFLOWER LASAGNE INGREDIENTS
- 8 cups cauliflower florets (from 1 head cauliflower; about 2 1/2 pounds)
- 2 tablespoons olive oil, plus more for coating the lasagna noodles
- Kosher salt
- 1 Tin unsalted whole plum tomatoes
- 5 cloves garlic, 4 sliced and 1 chopped
- 1 large red bell pepper, diced
- 2 tablespoons tomato paste
- 1 cup fresh basil leaves
- 250gr lasagne sheets (about 10 sheets)
- 1 cup ricotta
- 1 large egg
- 1 cup shredded mozzarella
- 1/4 cup grated Parmesan
- 2 tablespoons fresh flat-leaf parsley leaves, chopped
- Preheat the oven to 200 degrees Celsius.
- Toss the cauliflower in a bowl with 1 tablespoon of the olive oil and ½ teaspoon salt.
- Spread the florets in an even layer on a baking sheet and roast, tossing once, until tender and golden brown in spots. It should take around 30 to 35 minutes. Cool slightly.
- Put the tomatoes in a medium-sized bowl and use your hands to crush them. Rinse the can with 1 ½ cups water, and add it to the bowl of tomatoes.
- Heat the remaining tablespoon of oil with 4 cloves of sliced garlic and ½ teaspoon salt in a small casserole dish over medium heat until the garlic begins to sizzle and becomes aromatic – about 2 minutes.
- Add the bell pepper and cook, stirring until soft, for about 8 minutes. Add the tomato paste and stir to incorporate, for about 30 seconds. Add the crushed tomatoes with their juice and 4 large leaves of basil. Bring the mixture to a boil, reduce the heat and simmer, stirring occasionally, until the sauce is thickened, for about 40 minutes. You should have about 3 ¾ cups of sauce.
- Meanwhile, bring a large pot of water to a boil. Drop the lasagna noodles one at a time into the pot. Cook according to the package directions until al dente. Drain the noodles in a colander. Add 1 to 2 teaspoons oil to the noodles, tossing to coat each noodle, to prevent them from sticking, and drape over the side of a large bowl.
- Combine the ricotta, egg, 1 ½ cups of the roasted cauliflower and 1 chopped clove garlic in a food processor and pulse until evenly pureed. Tear the remaining basil into small pieces, add to the food processor and pulse 3 to 4 more times to chop the basil finely, but not puree. Transfer the mixture to a medium bowl.
ASSEMBLE THE LASAGNE
- Spread a thin layer of sauce (around 1/4 cup) on the bottom of a 9-by-13-inch baking dish.
- Lay 4 of the noodles on the bottom, without overlapping, cutting to fit, if necessary.
- Spread with half of the cauliflower-ricotta mixture, followed by half of the roasted cauliflower, one-third of the tomato sauce, one-third of the mozzarella and one-third of the Parmesan.
- Loosely fit 3 more noodles on top of the cheese without overlapping.
- Spread with the remaining cauliflower-ricotta mixture, followed by the remaining roasted cauliflower, one-third more of the tomato sauce, one-third more of the mozzarella and one-third more of the Parmesan.
- Top with the remaining 4 lasagna noodles, cutting just to fit. Then add the remaining tomato sauce, mozzarella and Parmesan.
- Cover with foil and bake until bubbly and hot, for about 20 minutes. Remove the foil and cook until the cheese begins to brown, about 10 minutes more. Allow to rest for 10 minutes so that the lasagne will cut more easily.
- Garnish with the parsley, and serve!
Try this delicious, earth-friendly dish at home, or by special request on any day of the week on your next visit to Makweti Safari Lodge.