Vegetarian Lasagne with Broccoli and Spinach
Ingredients
- 450g broccoli
- 1/2 teaspoon vegetable stock powder
- Salt and freshly ground black pepper
- 2 handfuls of spinach
- 2 tablespoons vegan butter
- 2 handfuls of kale
- 250 ml vegan cream
- 500g lasagne sheets
- 3 tablespoons gluten-free breadcrumbs (optional)
- 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 minutes until tender. Drain, purée the cooked broccoli, and season with vegetable stock powder, salt, and pepper.
Wash and shred the spinach. Melt a little of the vegan butter in a pan on low heat and sauté the spinach for 1-2 minutes until wilted. Season to taste.
Similarly, wash and shred the kale, then sauté it in the remaining vegan butter until wilted and season to taste.
Stir half the vegan cream into the broccoli purée and the other half into the spinach.
Cook the lasagne sheets 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 the spinach mixture, followed by vegan grated cheese. Ensure that the kale is used as the final layer with additional cheese and breadcrumbs.
Cook under a medium grill or broiler for 10-20 minutes.