Lasagne with Kale and Cauliflower

by Pia Haugseth
40 min
Lasagne with Kale and Cauliflower
A juicy gluten-free vegetable lasagna that is packed with nutrition and taste. There is no doubt that this tastes heavenly and satisfies every stomach.


  • 1 x shallots
  • 1 clove garlic
  • 1 x carrots
  • 1/4 x red pepper
  • 2 dl diced tomatoes
  • 1/2 tbsp corn starch
  • 3 dl milk
  • 1 handful grated cheese
  • 1 pinch salt
  • 1 pinch black pepper
  • 3 handful kale
  • 1/2 x cauliflower


  1. With olive oil, gently fry chopped shallots and minced garlic to a pan. Chop the carrot and red pepper into small pieces and fry them together with the onion for a couple of quick minutes. Add chopped tomatoes and spices such as oregano, basil or pizza seasoning if you like.
  2. To a bowl add kale and a little olive oil. Gently massage the kale soft.
  3. Cut the cauliflower into thin slices, about 1 cm thick. Cook it in the frying pan with a little water for about 5 minutes.
  4. In an ovenproof dish, add red sauce, white sauce, cauliflower and kale in thin layers. Top with cheese and bake at 180 degrees for 40 minutes. Serve with a delicious salad or with good bread.