450 g/1 lb broccoli
½ tsp vegetable stock
Salt and freshly ground black pepper
1 frisée lettuce
2 tbsp vegan butter
200 g/7 oz 2 ½ cups mushrooms
250 ml/8 fl oz/ 1 cup vegan cream
500 g/1 lb 2 oz lasagne
3 tbsp breadcrumbs
1.wash the broccoli, then cut off and reserve the stalks. Divide the head into florets, cut the stalks into pieces and SRAMs for 6-8 minuets until tender. Drain, purée and the cooked broccoli, and season with stock granules powder and salt and pepper.
2. Wash and shred the frisée lettuce. Melt a little of the butter in a pan on a low heat and sauté the frisée lettuce for 1-2 minutes until wilted. Season to taste.
3.wipe the mushrooms clean, sliced and cook and in a separate pan for 2-3 minutes using the remaining butter.
4. Stir half the cream into the broccoli purée and the other half into the frisée lettuce.
5.cook the lasagne following the instructions on the packet.
6.Grease a square, flameproof dish and cover the base with the cook lasagne strips. Pour a layer of the broccoli sauce over the lasagne. Then top with a another layer of lasagne followed by the mushrooms, another layer of lasagne then the frisée mixture. Continue doing this until the sauces, lasagne and mushrooms have been used up. Make sure that you use the frisée for the final layer.
7.Sprinkle with breadcrumbs and cook under a medium grill (broiler) for 10-20 minuets.