Vegetarian Lasagna with Broccoli

Ingredients

• 250 g whole wheat lasagna sheets
• 1 large onion
• 3 cloves garlic
• 3 tbsp extra‑virgin olive oil
• 1.2 kg chopped canned tomatoes
• a pinch whole cane sugar
• 0.5 tsp chili powder
• Salt
• Pepper
• 3 celery stalks
• 500 g broccoli
• 2 Spring Onions
• a handful basil
• 250 g mozzarella

Instructions

1. 1.

   Cook the lasagna sheets according to package instructions in plenty of salted water until al dente.

2. 2.

   Peel and finely chop the onion and garlic. In a pot, heat 3 tbsp oil and sauté the onion and garlic. Add tomatoes and sugar, bring to a boil over high heat, then simmer for about 2 minutes while stirring. Reduce heat, cover, and cook for another 5 minutes. Season with chili, salt, and pepper.

3. 3.

   Wash the celery and cut into 1 cm thick strips. Clean and cut broccoli into florets; peel the stalk and dice it. Boil plenty of salted water and blanch the vegetables for 5 minutes, then drain. Slice the spring onions into thin rings. Wash basil, shake dry, and tear leaves.

4. 4.

   Layer lasagna sheets in a baking dish. Spread sauce generously over them. Add the vegetables and basil leaves, continuing to layer until all sauce and veggies are used. Finish with a final layer of sauce.

5. 5.

   Finely chop mozzarella and sprinkle on top. Bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 30 minutes until golden brown. Cut into pieces and serve immediately.