450 /1 broccoli
½ 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
1.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.
2.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.
4.Cook the lasagna following the instructions on the packet.
5.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.