Serve with a fresh salad and buttered garlic baguettes.
- Olive oil
- 1 onion (peeled and ends trimmed)
- 1 green pepper (top, seeds & pith removed)
- 100g Purple sprouting broccoli (ends trimmed)
- 1 leek (ends trimmed)
- 2 cloves of garlic (grated)
- 1 tin chopped tomatoes
- 2 tbsp tomato puree
- 2 tsp Oregano
- Salt & pepper
- Lasagne pasta
- Jar of lasagne cheese sauce
- Cheddar cheese (to top)
Put the onion, pepper, broccoli & leek into a food processor and blitz. You are aiming for a mince-type consistency, with no big lumps.
Stick some oil in a saucepan and add the veg. Fry for several minutes. Add the garlic, tomatoes, puree and oregano. Season and bring to the boil, and cook for about 5 minutes.
Grease a baking dish and add a layer of veg sauce, followed by a layer of pasta, cheese sauce, more pasta, veg sauce, and so on. Finish up on a cheese sauce layer and top with grated cheddar.
Cook in the centre of a pre heated oven at 220 degrees Celsius for about 25 minutes until golden on top.