How to Make Broccoli Cauliflower Lasagna
- Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add 1 medium onion, chopped, and 2 cloves garlic, minced, and cook until translucent, about 5 minutes.
- Add 1 bell pepper (any color), chopped, 1 cup vegetable stock, 1 (28 ounce) can tomato puree, and 1 (28 ounce) can chopped tomatoes. Bring to a boil.
- Add 1 medium head cauliflower, cut into florets, 1 large head broccoli, cut into florets, and 1 medium zucchini, chopped. Season generously with salt, pepper, and Italian herbs. Bring back to a boil, then cover, reduce heat, and simmer gently for 30 minutes.
- Start the white sauce approximately 10 minutes before the vegetable sauce is ready. Melt 1/4 cup butter in a medium saucepan over low heat. Stir in 1/4 cup all-purpose flour and cook for 1 minute.
- Increase heat to medium-low and gradually whisk in 2 cups milk until smooth and thickened.
- Once thickened, stir in 1 tablespoon Dijon mustard and 1 cup grated smoked cheese. Remove from heat.
- Preheat oven to 180°C/350°F/Gas Mark 4. Lightly grease a 9x12 inch baking dish. Layer 3 lasagna sheets in the dish. Spread half of the vegetable sauce over the pasta. Add another layer of 3 lasagna sheets, followed by half of the white sauce, then the remaining vegetable sauce. Top with the final 3 lasagna sheets and the remaining white sauce.
- Sprinkle 1/2 cup grated Parmesan cheese and the remaining 1/2 cup grated smoked cheese over the top.
- Bake in the preheated oven for 35 minutes, or until golden brown and bubbly.
Chef's Tip for Extra Flavor
Small additions can make a big impact! Try a sprinkle of fresh herbs, a dash of your favorite spice blend, or a squeeze of citrus just before serving to really enhance the flavors of your dish.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
27g
Fat
44g
Carbs
9g
