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.
Ingredients
- 1 x shallots
- 1 clove garlic
- 1 x carrot
- ¼ x red pepper
- 2 dl diced tomatoes
- ½ tbsp corn starch
- 3 dl milk
- 1 handful grated cheese
- 1 pinch salt
- 1 pinch black pepper
- 3 handful kale
- ½ x cauliflower
Method
- 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.
- To a bowl add kale and a little olive oil. Gently massage the kale soft.
- Cut the cauliflower into thin slices, about 1 cm thick. Cook it in the frying pan with a little water for about 5 minutes.
- 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.
