Cauliflower Cheese Lasagna

This is an all in one meal perfect for vegeterians ( omit ham). The good thing about this lasagna is that you will only need an ovenproof lasagna dish and a pot for boiling the vegetables. Serve with a leaf salad and crusty bread.

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

• 250  g cauliflower florets
• 250  g broccoli florets
• 200  g  dried  lasagna sheets (no pre cook)
• 500  ml creme fraiche
• 3  tablespoons  finely chopped parsley
• 1  tablespoon fresh oregano, chopped (or 1 tsp dried)
• 1  tablespoon olive oil
• 200  g smoked ham, diced
• 12  cherry tomatoes, halved
• 200  g cheddar cheese, grated

Directions

1. Pre heat oven to 180°C Cook the cauliflower and broccoli in boiling salted water for about 10 minutes.
2. Soak the lasagna sheets in hot ( not boiling ) water to soften. If using fresh lasagna sheets skip this step.
3. mix the creme fraiche with 3 tbsp of water anf the herbs. Season with salt and pepper.
4. Brush an ovenproof dish with oil and pour in 3 tbsp of creme fraiche. line a third of the lasagna sheets, followed by half of the broccoli/cauliflower, half the ham, half the tomatoes, a third of the cheese and a third of teh creme fraiche sauce.
5. Repeat the layers, finishing with a layer of pasta. Pour over remaining creme fraiche and sprinkle with the remaining cheese.
6. Bake for 40 minutes, then grill the top under a grill until it browns and bubbles. If you don't have a grill just bake an extra 10 minutes at 190°C.