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.

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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