Honestly, when preparing this I forgot to add the vegetarian ‘minced meat’ and it was still delicious. Would also be great with mushrooms! Find your own, buy fresh or soak dried mushrooms from your stock.

First, mix together ingredients for the sauce. I used tomato sauce, tomato paste, water, sambal (chili paste) and bruschetta mix (dried tomato, garlic and oregano). You might use a ready made tomato sauce (there are really good ones without additives, check the label) or make your own.

Grease the bottom and sides of your oven dish with olive oil. Now add a first thin layer of tomato sauce at the bottom, then break small broccoli florets (no bigger than would fit a teaspoon) and distribute evenly in the sauce. Now add a layer of minced veg meat and cover with thinly sliced onion rings. Cover with a layer of sauce.

Now take a sheet of lasagne pasta (I used whole-wheat), break it if necessary and use as much/many as you need to cover a full layer in the oven dish.

Repeat the layering steps with a bit of sauce, broccoli, minced veg meat, onions, more sauce. Add another layer of pasta.

Make the last layer with broccoli, onion and sauce. Top with grated cheese (I used Gouda).

Put in the oven at 200 degrees for 40 minutes. Serve with (rocket) salad, extra virgin olive oil, salt and pepper.