Vegan Broccoli Lasagne
Dice the pepper, courgette and onion into 2cm cubes. Add a pinch of salt then place onto a baking tray and cook in a preheated oven at 190c/170c fan/gas mark 5 for 10 mins or until tender.
Wash the broccoli and chop into 2cm pieces then place in a pot with salted water and boil for 5 minutes. Drain and set aside.
Empty the tomatoes in a sauce pan, add a pinch of salt and pepper and bring to a simmer. Finely chop the garlic and add to the tomatoes.
Empty the roasted vegetables and broccoli into the tomatoes and garlic, add the mixed herbs and paprika and stir. Keep on a medium heat for 5 minutes.
Prepare the dried lasagne sheets as instructed on the packet. Layer the pasta and the vegetables into a deep dish.
For the topping, ensure the final layer of filling does not have a pasta top. Sprinkle over the cheese, cover with foil and place in a preheated oven at 190c/170c fan/gas mark 5 for 20-25 minutes or until pasta has softened. Remove the foil and bake for a further 5 minutes or until topping has become golden brown. Serve.
Lasagne can be high in calories so be careful of serving size.