Broccoli Lasagne Recipe

• 8 x Lengths of wholewheat lasagne
• 9 Tbsp. Extra virgin olive oil (divided into 3 & 6 Tbsp.)
• 2 med Onions, skinned and minced
• 1 1/2 lb (3/4 kg) of broccoli, washed and minced into florets
• 2 med Carrots, coarsely shredded
• 1 lb (1/2 kg) of fresh tomatoes, skinned and minced
• 2 tsp Marjoram
• 1/2 lb (1/4 kg) of silken tofu
• 3 Tbsp. Soy sauce or possibly tamari
• 3 Tbsp. Tomato paste
• 1/2 c. Water
• 1 tsp (or possibly more) of freshly grnd black pepper Salt and pepper, to taste Vegan mozzarella cheese (if you like, the recipe's below)

1. 1) Fill a large saucepan with water, add in a little salt, a few drops of oil, and bring it to a boil.
2. Then add in the lasagne.
3. Allow it to come back to a boil, reduce heat, simmer till tender (about 12 min).
4. Stir often to prevent the pasta from sticking.
5. When ready, drain, rinse with cool water and set aside.
6. 2.
7. Put 6 tablespoonsful of oil in another large saucepan over low heat.
8. Saute/fry the onions till transparent.
9. 3.
10. Add in the tomatoes, marjoram, salt and pepper to taste, and saute/fry for another 5 min, stirring often.
11. Then add in the broccoli florets and carrots and cook till tender.
12. 4.
13. Crumble the tofu in a blender, add in all the remaining ingredients (except vegan cheese) and blend into a smooth creamy sauce.
14. 5.
15. Arrange the vegetables, lasagne and sauce in alternate layers in a lightly-greased, ovenproof rectangular dish.
16. Finish with a layer of lasagne and sauce.
17. Here, I like to place slices of vegan mozzarella cheese to top it all.
18. 6.
19. Heat in a moderate oven (350 degrees F/180 decrees C) for about 20 min.
20. Serve immediately.

extra virgin olive oil, onions, broccoli, carrots, tomatoes, marjoram, silken, soy sauce, tomato paste, water, black pepper

Taken from cookeatshare.com/recipes/broccoli-lasagne-92813 (may not work)