Recipes

Cauliflower, Celeriac and Pumpkin Lasagne

A lasagne recipe packed with vegetable goodness.

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Serves: 6
Preparation time: 30 minutes
Cooking time: 4¼ hours (slow cooker)
1¼ hours (oven)
½ small cauliflower, coarsely chopped
500 g (1 lb 2 oz) celeriac, peeled, thinly sliced
600 ml (21 fl oz) milk
150 g (5½ oz) blue cheese, crumbled
2 tablespoons finely chopped sage
180 g (6½ oz/1¾ cups) finely grated parmesan
1 kg (2 lb 4 oz) butternut pumpkin (squash), peeled, cut into 5 mm (¼ in) slices
3 zucchini (courgettes), cut lengthways
into 5 mm (¼ in) slices
125 g (4½ oz) wholemeal instant lasagne sheets
green salad, to serve

In the slow cooker

Blitz the cauliflower in a food processor until finely chopped, then set aside.

Put the celeriac, milk and 250 ml (9 fl oz/1 cup) of water in a saucepan over medium heat. Cut out a circle of baking paper to fit the pan and lay it directly on the surface of the liquid. Bring to a simmer and cook the celeriac for 12 minutes until very tender. Strain, reserving both the celeriac and its cooking liquid. Put the celeriac and 250 ml (9 fl oz/1 cup) of its cooking liquid into the food processor with the blue cheese, sage and about half the parmesan. Purée until smooth, then season with salt and pepper.

Grease the slow cooker with oil. Spread 4 tablespoons of the celeriac sauce over the base, followed by quarter of the cauliflower, a layer of pumpkin and a layer of zucchini. Spread over another 4 tablespoons of the sauce, then a layer of lasagne sheets. Repeat these layers until all the ingredients are used up, finishing with sauce and cauliflower. Scatter over the remaining parmesan and cook on low for 4 hours until cooked through.

Serve with a green salad.

In the oven

Preheat the oven to 180°C (350°F/Gas 4) and oil a 2 litre (70 fl oz/8 cup) baking dish.

Blitz the cauliflower in a food processor until finely chopped, then set aside.

Put the celeriac, milk and 250 ml (9 fl oz/1 cup) of water in a saucepan over medium heat. Cut out a circle of baking paper to fit the pan and lay it directly on the surface of the liquid. Bring to a simmer and cook the celeriac for 12 minutes until very tender. Strain, reserving both the celeriac and its cooking liquid. Put the celeriac and 250 ml (9 fl oz/1 cup) of its cooking liquid into the food processor with the blue cheese, sage and about half the parmesan. Purée until smooth, then season with salt and pepper.

Spread 4 tablespoons of the celeriac sauce over the base of the dish, followed by quarter of the cauliflower, a layer of pumpkin and a layer of zucchini. Spread over another 4 tablespoons of the sauce, then a layer of lasagne sheets. Repeat these layers until all the ingredients are used up, finishing with sauce and cauliflower. Scatter over the remaining parmesan, cover with foil and bake for 30 minutes. Remove the foil and return to the oven for another 30 minutes until golden and cooked through.

Serve with a green salad.  


This recipe is from Whole Food Slow Cooked - the latest book from Olivia Andrews. This wonderful cook book is the solution to nourishing friends and family with ease and style. Each recipe offers cooking methods for both slow cooker and stovetop or oven and is designed to fit in around a busy schedule. And, because slow cooking means you can make the most of cheaper cuts of meat by braising them to melting tenderness, it's economical too.

Author bio:

Olivia Andrews is a food writer, recipe developer and food stylist who has worked for Feast magazine, MasterChef, Destination Down Under (SBS) and delicious.

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