The Ultimate Lazy Veggie Lasagne

• Produce

  • 500 g Broccoli florets, frozen
  • 500 g Cauliflower florets, frozen
  • 125 g Curly kale, frozen
  • 1 For the broccoli
  • 2 tsp Lazy garlic
  • 175 g Onion, frozen
  • 1 tbsp Parsley, frozen
  • 300 ml Soya

• Condiments

  • 1 tbsp Mustard

• Pasta & Grains

  • 9 Lasagne sheets

• Baking & Spices

  • 1 tbsp Plain flour
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 2 tbsp Nuts or seeds (i used pine nuts and sunflower seeds

• Bread & Baked Goods

  • 1 slice Bread

• Other

  • 350ml passata

Found on thevegspace.co.uk

Ingredients

• For the creamy cauliflower sauce:
• 500g frozen cauliflower florets
• 75g frozen diced onions
• 300ml soya, nut or dairy milk according to your preferences
• 1 tsp lazy garlic
• 1 tbsp mustard
• 1 tbsp plain flour
• ½ tsp salt
• For the broccoli, kale & tomato layer
• 500g frozen broccoli florets
• 125g frozen curly kale
• 100g frozen diced onions
• 350ml passata
• 9 lasagne sheets
• For the garlic bread topping:
• 1 slice bread
• 2 tbsp nuts or seeds (I used pine nuts and sunflower seeds, but any will do - cashews, pumpkin seeds, hazelnuts, walnuts, or unsalted peanuts would all work well too)
• 1 tsp lazy garlic
• 1 tbsp frozen parsley
• 1 tbsp extra virgin olive oil

Directions

• For the creamy cauliflower sauce, take a large microwaveable bowl, tip in the cauliflower florets and diced onions, cover and microwave on full power for 8-9 minutes until the florets are tender.
• Pour into a blender or food processor, (or just use a hand-blender in the bowl), add the milk, garlic, mustard, flour and salt, and blitz to a smooth sauce. Taste and adjust seasoning as required. Set aside.
• For the broccoli & kale layer: take a second large, microwaveable bowl and tip in the broccoli, kale and diced onions. Add 2 tbsp water, cover and microwave on full power for 9-10 minutes until the broccoli is tender. Drain through a sieve or colander, squeezing out as much moisture as possible with a fork, then mash the florets into small pieces (or use a sharp knife to break them up a bit).
• For the garlic bread crust: toast the slice of bread. In a mini chopper, blender or food processor, blitz the toast, nuts/seeds, garlic, parsley and olive oil together to form crumbs.
• Preheat the oven to 180°C / 350°F / Gas Mark 4.
• To layer the lasagne: tip half of the broccoli & kale mixture into the bottom of an ovenproof dish, then pour over half the passata. Sprinkle with salt and black pepper, then cover with a layer of lasagne sheets.
• Continue by spreading over half of the cauliflower sauce, followed by another layer of lasagne sheets. Repeat with a further layer of broccoli/kale, passata, salt and pepper, lasagne sheets, then the remaining cauliflower sauce. Scatter over the garlic bread crumbs, then bake for 25-30 minutes until golden brown and cooked through.