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.
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.
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To a bowl add kale and a little olive oil. Gently massage the kale soft.
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Cut the cauliflower into thin slices, about 1 cm thick. Cook it in the frying pan with a little water for about 5 minutes.
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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.
