Vegetarian Lasagne


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.

Published by DFV Queen

I have develop a passion for natural and healthy life style, starting with a vegan life style including regular exercising each day. Which helped to feel inspired and happy within myself. my diet is very restricted due to severe allergies! When ever a food triggers a hostile response from the body's immune system the result is an allergy attack, which on occasion may be life-threatening although it's relatively simple to identifying problem foods, avoiding them completely is not always easy. My journey with allergies hasn't been easy "but" it has helped me to becomes a stronger person and would like to share and encourage others to never get discouraged, there's always light at the end of the tunnel if you keep persevering.

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