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Lasagnes de pommes de terre rissolées aux aubergines et au chou-fleur

Personnes 2
Temps de préparation 30

Nos lasagnes à base de plantes remplacent les feuilles de lasagnes traditionnelles par des tranches d'aubergines cuites au four nutritives, une couche de riche ragoût de haricots cannellini, un soffritto au pesto terreux et bien sûr nos incroyables pommes de terre rissolées de chou-fleur pour un favori italien sans gluten plein de saveurs ! Bellissimo !

Ingrédients

  • 4 STRONG ROOTS Cauliflower Hash Browns
  • 1 large aubergine
  • 1 tbsp of olive oil
  • Salt & pepper
  • Pesto & kale soffritto:
  • 1 celery stalk, diced
  • 1 medium carrot, diced
  • 1 clove of garlic, chopped
  • Handful of kale, ribboned
  • 1/2 a red onion, diced
  • 1 tbsp of vegan pesto
  • Cannellini bean ragù:
  • 1 tin of cannellini beans, drained
  • 1/2 jar of your favourite tomato sauce
  • 1 clove of garlic, minced
  • handful of basil, chopped
  • 1/2 tsp of chili flakes (optional)

    • méthode (Cochez au fur et à mesure)

    1

    Preheat the oven to 200°C.

    2

    Place STRONG ROOTS Cauliflower Hash Browns on a baking tray and cook as per instructions on the bag.

    3

    In a pan over a medium heat soften the carrot, onion, celery and garlic for the soffritto. When softened add the pesto and kale until wilted.Place ingredients in a bowl and leave to one side.

    4

    Slice aubergine into long strips. Place these on a separate baking tray with olive oil, salt and pepper. Roast in the oven for 7 minutes, flip and roast for additional 7 minutes. Remove from oven.

    5

    In a pan soften garlic and chili flakes for ragu, add the tomato sauce and beans, reduce for a few minutes.

    6

    Remove Cauliflower Hash Browns from the oven.

    7

    Assemble lasagne on a plate (aubergine slice, bean ragu, Cauliflower Hash Brown, aubergine slice, soffritto, aubergine slice), return to the oven for 2-3 minutes to full warm through.

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