Vegetarian Lasagne
Ingredients
- 450 /1 broccoli
- 1/2 tsp vegetable stock powder
- salt and freshly ground black pepper
- 2 handful of spinach
- 2 tbsp vegan butter
- 2 handful of kale
- 250 ml/8fl oz/1 cup cream
- 500 g/1 lb 2 oz lasagne
- 3 tbsp gluten-free (optional) breadcrumbs
- vegan grated cheese
Preparation
Wash the broccoli, then cut off and reserve the stalks
Divide the florets, cut the stalks into pieces and steam for 6-8 minuets until tender
Drain, purée the cooked broccoli, and season with the stock granules or powder salt and pepper
Wash and shredded spinach
Melt a little of the butter in a pan on a low heat and sauté the spinach for 1-2 minutes until wilted
Season to taste
Stir half the cream into the broccoli purée and the other into the spinach
Cook the lasagna following the instructions on the packet
Grease a square, flameproof dish and cover the base with some of the cooked lasagne strips
Pour a layer of broccoli sauce over the lasagne
Then top with another layer of lasagne and spinach, followed by vegan grated cheese
Make sure that you use the kale as the final layer with cheese and breadcrumbs
Cook under a medium grill broiler for 10-20 minutes
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