Broccoli & Cauliflower Lasagna

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“An easy to make meat free lasagne. I have seen many vegetable lasagne recipes but none really grabbed me so I decided to experiment and, in my opinion, this is a really tasty one.”
1hr 25mins

Ingredients Nutrition


  1. Heat olive oil in a large saucepan add onions and garlic and cook over medium heat until translucent- about 5 minutes.
  2. Add peppers, vegetable stock, tomato puree and chopped tomatoes and bring to the boil.
  3. Add cauliflower, broccoli, courgette and seasoning bring back to the boil- now cover and reduce heat- allow to simmer gently for 30 minutes.
  4. Start white sauce approximately 10 minutes before vegetable sauce is ready-melt butter and stir in the flour- cook over a low heat for about 1 minute.
  5. Increase heat- gradually add milk stirring continually.
  6. Once sauce has thickened add mustard and half of the grated smoked cheese- stir to mix in the cheese then remove sauce from heat.
  7. Place 3 sheets of lasagne in a baking dish measuring 9 x 12 inches- pour on half the vegetable sauce then add 2nd layer of lasagne-next add half the white sauce then remaining vegetable sauce-add final layer of lasagne and top with white sauce.
  8. Sprinkle the parmesan and remaining smoked cheese on top.
  9. Cook in the centre of a preheated oven at 180°C/350°F/gas 4 for 35 minutes.

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