Vegetable lasagna with cauliflower puree

• Ingredients:

  For white sauce

  • 2 tablespoons butter
  • 21/2 cups hot milk
  • 2 tablespoons flour
  • Salt and pepper
  • 1 small head (1kg) white cauliflower, trimmed, cut into small florets
  • 30g butter, softened
  • 1/3 cup finely-grated parmesan cheese

  For the lasagne

  • ½ medium onion
  • 1clove garlic
  • 1 red pepper
  • ½ yellow pepper
  • 1 eggplant
  • 400 gram chopped tomato
  • tomato paste(puree but is thick as cooked in olive oil for a long time)
  • lasagne sheets
  • olive oil
  • salt to taste

  For the topping

  • parmesan cheese (grated)
  • cheddar cheese (grated)
  • mozerella cheese(grated)
  
  

  Directions:

  • Soften onions, garlic and other veg in olive oil. Add tomatoes and tomato paste and simmer until cooked.
  • Melt the butter in a medium size saucepan.
  • simmer cauliflower, garlic and salt in a small saucepan, covered, until cauliflower is very tender, about 10 minutes.
  • Purée mixture in a food processor until smooth (use caution when blending hot liquids)
  • Stir in flour to make a paste and cook over medium heat for 2 minutes. Stir continuously, don't allow paste to brown.
  • Remove pan from heat and wisk in hotmilk.
  • Return pan to medium high heat and whisk continuously, especially along sides and bottom to prevent lumps.
  • Heat sauce to a simmer and season.
  • In an oven-proof dish start with a layer of the vegetable mixture, followed by some lasagne sheets, another layer of veg followed by cheese sauce, then another layer of lasagne sheets followed by the remaining veg and then the remaining cheese sauce.
  • Top with grated mozerrela, cheddar and parmesan.
  • Bake at 180C for 30-40 mins.