Broccoli and courgette Lasagne


8 oz Broccoli cut in florets

2 courgettes cut in circles

480 ml/ 2 cups vegan mozzarella cheese, plus extra cheese to make the sauce and 2 tablespoons cornstarch/ cornflour to thicken the sauce

1 tsp dried basil, 1 tsp dried Italian herbs, 1 tsp dried oregano

700ml 5 cups tomato sauce

Pack of lasagne sheets


Wash and prepare your vegetables and here is a short and quick video to watch. You can cook vegetables for 2 minutes and use the non cook lasagne sheets which makes cooking a lot easier. As for the sauce use 8 fl oz soy or oats milk and 240 ml 1 cup mozzarella cheese and 1-2 tablespoons of cornstarch/ cornflour to thicken sauce and seasoning to taste. Then pour over lasagne sprinkle leftover cheese and preheat oven to 190°C/375° F/ Gas mark 5 bake in oven until browned for 30 minutes.