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Sweet Potato Eggplant And Cauliflower Bechamel Lasagne | Donna Hay

Ingredients

• 1KG EGGPLANT (AUBERGINE), SLICED INTO 5MM-THICK ROUNDS
• 2 SWEET POTATOES (KUMARA) (900G), PEELED AND SLICED TO 5MM-THICK SLICES
• EXTRA VIRGIN OLIVE OIL, FOR DRIZZLING
• SEA SALT AND CRACKED BLACK PEPPER
• 700G SILVERBEET (SWISS CHARD), TRIMMED, SHREDDED AND BLANCHED
• 1 CUP BASIL LEAVES, PLUS EXTRA TO SERVE
• ¾ CUP (75G) GRATED MOZZARELLA
• MICRO (BABY) BASIL LEAVES (OPTIONAL), TO SERVE
• CAULIFLOWER BECHAMEL
• 1.2KG CAULIFLOWER FLORETS, CHOPPED
• 1 TEASPOON EXTRA VIRGIN OLIVE OIL
• 1 BROWN ONION, FINELY CHOPPED
• 2 CLOVES GARLIC, CRUSHED
• ⅓ CUP (80ML) MILK
• 1 TEASPOON SEA SALT FLAKES
• ½ CUP (40G) FINELY GRATED PARMESAN

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