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