About this recipe:This vegetarian lasagne is so rich and delicious, there's no chance that anyone will miss the meat! Broccoli is combined with layers of lasagne sheets, cheese and an easy homemade white sauce.
9 lasagne sheets
1 small onion, chopped
2 cloves garlic, chopped
2 tablespoons flour
1/4 teaspoon ground white pepper
1 teaspoon salt, divided
1/8 teaspoon ground nutmeg
2 tablespoons chopped fresh parsley
450g ricotta cheese
300g chopped frozen broccoli, thawed and drained
4 tablespoons grated Parmesan cheese
225g grated mozzarella cheese, divided
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Method Prep:20min › Cook:40min › Ready in:1hr
Preheat oven to 180 C / Gas 4.
Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a medium saucepan over medium heat, melt butter. Cook onion and garlic in butter until tender. Stir in flour, pepper, 1/2 teaspoon salt and nutmeg. Stirring continuously, pour in milk, a little at a time, allowing mixture to thicken. Bring to the boil for 1 minute, then remove from heat and stir in parsley. Set aside.
In a medium bowl, combine ricotta, broccoli, Parmesan, 1/2 of the mozzarella and remaining 1/2 teaspoon salt. Stir until well blended.
In a 28x18cm baking dish layer: 4 tablespoons white sauce; 3 lasagne sheets; one-third of remaining white sauce; half the broccoli mixture; 3 more lasagne sheets; half remaining white sauce; remaining broccoli mixture; 3 lasagne sheets; remaining white sauce. Sprinkle with remaining mozzarella. Cover with foil coated with cooking spray.
Bake in preheated oven 30 minutes. Let stand 10 minutes before serving.
To get a nice cheesy crust, you can take the foil off for the last 10 minutes of baking, or pop it under the grill for 5 minutes.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.