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Cauliflower, cheese & ham lasagne

Method

  • To make the mornay sauce, melt the butter in a large heavy-bottomed pot and add the flour. Mix well and cook over a very low heat for 3-4 mins.
  • Add the hot milk all at once and whisk well. Cook over a moderate heat for about 10 mins until reasonably thick, adding more milk if needed.
  • Then add a good handful of the cheese with a pinch of salt and the cream. Briefly cook, continually stirring, and set aside about one-quarter of the sauce.
  • Blanch the cauliflower in boiling water until crisp-tender, adding the corn towards the end. Drain well.
  • Then add the ham, tomatoes, cauliflower and corn to the sauce. Mix until well combined.
  • Preheat oven to 190°C fan forced (210°C normal).
  • When ready, layer the tomato sauce in the bottom of a gratin dish (or casserole) and top with lasagne sheets and most of the cauliflower mixture. Spoon some more tomato sauce over and top with more lasagne sheets, the remaining cauliflower, the retained mornay sauce and extra grated cheese. Cook in the oven for about 30 mins until the top is golden and the pasta is cooked, when tested with a sharp knife.
  • Serve with a simple salad on the side.

Ingredients

  • 3 tbsp butter
  • 3 tbsp plain flour
  • 3-4 cups hot milk
  • grated tasty cheese
  • sea salt & freshly ground pepper
  • a splash of cream
  • 1 large head cauliflower, cut into florets
  • kernels from 3 corn cobs
  • 200 gm sliced leg ham, diced
  • 12 cherry tomatoes, halved
  • tomato cooking sauce or fresh tomato sauce
  • instant lasagne sheets

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm