Family favourites such as a deliciously cheesy lasagne are always a good option for nights when you need to please the tastebuds of a group of people. However, more often than not, the same recipe gets whipped up time and time again.

This unique chicken and cauliflower lasagne is exactly the breath of fresh air you need to rejuvenate the classic recipe into something a bit more special. And with three different cheeses in the mix, absolutely everyone will fall in love from the very first bite!

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 leek, trimmed, thinly sliced
• 500g chicken mince
• 200g punnet button mushrooms, sliced
• 1 bunch English spinach, trimmed, rinsed, dried, chopped
• 250g packet cream cheese, chopped
• 1 teaspoon dried tarragon
• 125ml (1/2 cup) tomato pasta sauce
• 100g (1 cup) coarsely grated mozzarella
  Cauliflower lasagne sheets
• 1.1kg cauliflower, trimmed, coarsely chopped
• 40g (1/2 cup) finely grated parmesan
• 2 eggs

Method

1. For the cauliflower lasagne sheets, process half the cauliflower in food processor until finely chopped. Transfer to microwave-safe bowl. Repeat with the remaining cauliflower. Cover and microwave on high, stirring occasionally, for 8-10 minute or until very tender. Drain through fine sieve, pressing down well with wooden spoon to remove any excess liquid. Return to bowl and add parmesan and egg. Season. Stir well to combine.
2. Preheat oven to 180C/160C fan forced. Line 2 large baking trays with baking paper. Divide cauliflower mixture between trays and use your fingertips to gently press each batch to rectangles of about 22 x 30cm. Cook for 15-20 minutes or until mixture has dried out. Set aside to cool. Cut into six 10cm-wide lasagna sheets.
3. Meanwhile heat oil in large non-stick frying pan over high heat. Add leek. Reduce heat to low and cook, stirring often, for 4 minutes or until soft. Increase heat to high. Add chicken and cook, breaking up with wooden spoon, for 5 minutes or until cooked. Add mushrooms. Cook, stirring often, for 5 minutes or until mushrooms are golden. Add spinach. Cook, stirring occasionally, for 4 minutes or until spinach is wilted. Add cream cheese. Cook, stirring for 2 minutes or until cheese has melted. Stir through the tarragon and season. Set aside.
4. Lightly grease a square 19cm (base) x 24cm (top) baking dish. Lightly brush base of prepared dish with half the tomato pasta sauce. Place 2 pieces of lasagne over pasta sauce. Top with half the chicken mixture and sprinkle with 1/3 cup mozzarella. Repeat with another layer of cauliflower and remaining chicken mixture. Top with remaining lasagne. Finish with the remaining pasta sauce and remaining mozzarella. Bake for 30 minutes or until golden. Set aside for 7 minutes to rest before serving.