This wholesome take on a classic family favourite from Kelly Gibney (https://kellygibney.com/) is packed with vegetable goodness. Pasta is replaced by thinly sliced rounds of sweet potato, pureed cauliflower replaces the traditional béchamel sauce perfectly and a stretchy, golden top of Mainland Mozzarella will have everyone coming back for seconds.
Beef and Mushroom Ragu
- 1 brown onion – finely diced
- 4 garlic cloves – finely diced
- 1 large carrot – peeled and finely diced
- 600g beef mince
- 250g Portobello mushrooms – cut into small pieces
- 2 cups tomato passata or 2 x 400g tins chopped tomatoes
- 1 cup (185ml) liquid beef stock
- 1 teaspoon ground cumin
- 2 teaspoons dried Italian herbs
- 1/2 brown onion – finely diced
- 1 large clove garlic – finely diced
- 1 medium head cauliflower – cut into florets
- 1 cup (250ml) vegetable stock
- 3 tablespoons olive oil
- 2–3 medium orange kumara – sliced very thinly on a mandolin
- 3 cups Mainland grated Mozzarella to top
- Salt and cracked black pepper
- Oil for sautéing
Beef & Mushroom Ragu Method
- Heat a generous spoonful of oil in a sauté pan over a medium heat.
- Add the onion, garlic and carrot. Cook gently until the onion is translucent.
- Add the beef and mushrooms; and raise the heat to high. Cook, moving frequently, until well browned. Don’t rush this stage. It will give a richer end result.
- Add the tomato passata, stock, cumin and dried herbs.
- Bring to a boil before reducing to a simmer for 60 minutes. You want this to be a much dryer result than a traditional Bolognese sauce as there won’t be pasta in the lasagne to soak up excess liquid. Season generously.
Cauliflower sauce method
- Heat a generous dollop of oil in another sauté pan (preferably one with a lid as you need to steam the cauliflower) over a medium heat. Add the onion and garlic. Cook gently until the onion is tender and translucent. Add the cauliflower and stock.
- Place a lid on, turn heat to low and cook for 15–20 minutes until very soft.
- Turn heat down if it starts to bubble over.
- Place the cauliflower and stock into a blender (or use a stick blender).
- Add the olive oil and a generous seasoning of salt and cracked black pepper. Puree until silky smooth.
- Preheat oven to 180c.
- Grease an ovenproof lasagne dish.
- Place a layer of sweet potato slices (tiled tightly, slightly overlapping so there are no gaps) on the bottom. Top with half the Ragu.
- Gently spread half the cauliflower sauce on top. Cover with another layer of tiled sweet potato slices.
- Repeat the final layer of Ragu followed by cauliflower sauce.
- Top with the final layer of sweet potato. Sprinkle with the Mainland mozzarella cheese.
- Bake for 45–50 minutes until the sweet potato is golden and crispy.
- Leave to stand for 15 -20 minutes before serving. This helps the layers settle so it will be easier to serve.
Pair with steamed green vegetables or a green salad.
Leftovers will last up to four days in an airtight container in the fridge.