Broccoli Tomato Lasagna

Ingredients

• 600 g Broccoli
• 1 stalk leek
• 500 g tomatoes
• 3 tbsp olive oil
• 300 g mozzarella
• 100 g Parmesan
• 500 ml milk (3.5% fat)
• 1 egg
• Salt
• Pepper
• freshly grated nutmeg
• 500 g whole wheat lasagna sheets
• 0.5 tbsp butter

Instructions

1. 1.

   Wash, trim and cut the vegetables into bite-sized pieces. Heat oil in a pot and sauté the vegetables over medium heat for 5 minutes.

2. 2.

   Cube the mozzarella and grate the parmesan. Whisk together milk and egg, stir in parmesan, salt, pepper and nutmeg. Grease a baking dish with butter.

3. 3.

   Layer lasagna sheets alternately with the vegetables and mozzarella in the dish, finish with a layer of sheets, then pour over the egg-milk mixture.

4. 4.

   Place the lasagna in a preheated oven at 200 °C (180 °C fan; gas level 3) and bake for 45 minutes until golden brown.