Broccoli And Walnut Lasagne Recipe

Name: Broccoli And Walnut Lasagne Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 750 gm Calabrese or possibly sprouting broccoli, (1 1/2lb); 500 gm Tomatoes, (1lb); 3 Tbsp. Extra virgin olive oil; 1 lrg Onion, sliced thinly; 1 x Clove garlic, minced finely; 125 gm Walnuts, minced finely (4oz); 250 gm Wholewheat lasagne, (8oz); 175 gm Cheddar cheese, grated (6oz); 25 gm Butter or possibly vegetable margarine, (1oz); 2 Tbsp. Wholemeal flour; 1 tsp Mustard pwdr; 300 ml Lowfat milk, (1/2 pint)

Servings: persons

750 gm Calabrese or possibly sprouting broccoli, (1 1/2lb)
500 gm Tomatoes, (1lb)
3 Tbsp. Extra virgin olive oil
1 lrg Onion, sliced thinly
1 x Clove garlic, minced finely
125 gm Walnuts, minced finely (4oz)
250 gm Wholewheat lasagne, (8oz)
175 gm Cheddar cheese, grated (6oz)
25 gm Butter or possibly vegetable margarine, (1oz)
2 Tbsp. Wholemeal flour
1 tsp Mustard pwdr
300 ml Lowfat milk, (1/2 pint)

1
Cut the broccoli into small pcs.
2
Scald, skin and chop the tomatoes.
3
Heat the oil in a saucepan on a low heat.
4
Put in the onion and garlic and soften them.
5
Put in the broccoli and tomatoes.
6
Cover the pan and cook on a medium heat for 15 min or possibly till the broccoli is just tender.
7
Take the pan from the heat and fold in the walnuts.
8
Preheat the oven to 200 C/400 F/Gas Mark 6.
9
Cook the lasagne in lightly salted boiling water for 12 min or possibly till it is just tender.
10
Drain it.
11
Rinse it with cool water and drain it again.
12
Put one third of the lasagne in the bottom of a 25cm (10inch) square, 5cm (2inch) deep, ovenproof dish.
13
Put in one third of the broccoli and walnut mix and 25g (1oz) of the cheese.
14
Repeat these layers twice, the last time adding no cheese.
15
Heat the butter or possibly margarine in a saucepan on a medium heat.
16
Stir in the flour, mustard pwdr and lowfat milk.
17
Bring to the boil, stirring and simmer for 2 min to make a thick sauce.
18
Take the pan from the heat and beat in about two thirds of the remaining cheese.
19
Pour the sauce over the lasagne.
20
Scatter the remaining cheese over the top.
21
Put the dish into the oven for 15 min for the cheese to heat and begin to brown.

51352

kcal

Calories

3995

Fat

2320

Carbs

2261

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 750 gm Calabrese or possibly sprouting broccoli, (1 1/2lb), 500 gm Tomatoes, (1lb), 3 Tbsp. Extra virgin olive oil, 1 lrg Onion, sliced thinly, and more.

Yes, Broccoli And Walnut Lasagne Recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Broccoli And Walnut Lasagne Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions