1 package of lasagna (cooked according to the package)
1/2 cup grated mozzarella
For the tomato sauce
1 can of crushed tomatoes
1 large onion, diced
2 cloves of garlic, diced
1 tbsp of Italian seasoning or mixed basil and oregano
1 tsp salt and pepper, to taste
Broccoli and cauliflower filling
1 head of cauliflower
2 heads of broccoli
6 cloves of garlic
Olive oil
2 cups ricotta cheese
1 egg
1/2 tsp salt
There are many wonderful autumn vegetables and fruit to cook with. We chose broccoli and cauliflower to make this delicious vegetarian lasagna dish.
Sauté the onion until soft. Add all of the remaining tomato sauce ingredients and continue to cook for 15 minutes.Taste and adjust the salt as needed, then set aside.
Grate the cauliflower and broccoli, including stems. Sauté the grated vegetables in a little olive oil with diced garlic until fully cooked, about 5-6 minutes. Salt to taste.
Allow the vegetable mixture to cool, then mix in the egg and ricotta cheese.
Put the lasagna together by putting a small amount of sauce on the bottom of the pan, followed by a layer of lasagna. Add another layer of sauce, broccoli filling, then lasagna. Repeat these 3 layers a second time, topping the final layer of lasagna with a bit more sauce and mozzarella.
Bake at 190C. Keep the lasagna covered for the first 25 minutes, then cook it uncovered for another 25 minutes, until the cheese is browning and the sauce is bubbling.
Allow to cool for 10 minutes to set the layers before serving.
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