Say My Name Lasagna With Broccoli
Annet
If you're not planning on using grated cheese on top, add a bit of the sauce to the top layer to avoid burning the pasta.
People: 1
55 min

Ingredients

0.25
Broccoli
0.75
Carrot
70 grams
Lasagna Sheets
1 tbsp
Lemon
45 grams
Mushrooms
1 tbsp
Olive Oil
0.5
Onion
50 grams
Sweet Potato
90 ml
Tomato Sauce
25 grams
Walnuts

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Prep

  1. Peel and cut your sweet potato. All ingredients should have a similar size and shape.
  2. Wash and cut your broccoli and Mushrooms so that they all have a similar size and shape.
  3. Finely chop your carrot and onion.
  4. Cut and squeeze your lemon so you can use the juice later.
  5. Preheat your oven to 200°C (400°F).

Heating Steps

  1. Boil lasagna sheets according to instructions on package. Save about a 1/4 cup of the starchy water when draining.
  2. Toast walnuts on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
  3. Heat olive oil in a pan and add carrot and onion, and fry at lower temperature for several minutes.
  4. Turn up the heat to medium and add Mushrooms and Sweet Potato to your pan and fry for 5 minutes.Finally, add Broccoli and fry for 10 extra minutes.
  5. Mix canned tomatoes and lemon together in a bowl, then pour into your pan.
  6. Add your starchy water to the frying pan and bring to a boil to thicken the sauce. Add salt and pepper to taste.

Finishing Touches

  1. Lightly cover the bottom of your oven dish with a thin layer of your vegetable sauce. Then place a layer of lasagna sheets on top.
  2. Place about 1/3 of your vegetable sauce on top and cover with lasagna sheets, repeating once more. Finally put the remainder of your vegetable sauce on top of the last layer of lasagna sheets.
  3. Cover your lasagna with aluminum foil and bake in the oven at 200°C (400°F) for 20 minutes. Uncover and bake for another 15 minutes.
  4. Add Walnuts on top.