BROCCOLI, RICOTTA & PINE NUT LASAGNE | Good Hemp
  • Good Hemp Food
  • Good Hemp Food
Share |

BROCCOLI, RICOTTA & PINE NUT LASAGNE

This hearty lasagne is great served hot or cold. The pine nuts add a delicious crunch and the Good Hemp Oil and Milk deliver a great Omega 3 boost.

  • Serves 6
  • Prep: 10 mins
  • Cook: 45 mins
  • Vegetarian

What you’ll need:

For the lasagne:

  • 750g broccoli
  • 500g ricotta
  • 100g pine nuts
  • 12 lasagne sheets

 

For the white sauce:

  • 2 tbsp Good Oil
  • 100g plain flour
  • 1 litre Good Hemp Milk alternative
  • 100g vegetarian parmesan style cheese, grated

Method:

  1. Pre-heat the oven to gas 4 (180C/350F). Chop the broccoli into florets and simmer in a pan of boiling water for 5 minutes until just tender
  2. Drain and then return the broccoli to the dry pan and stir in the ricotta cheese. Add salt and pepper and then using the back of a fork or a potato masher, blend the broccoli into the cheese. Once combined, stir in the pine nuts
  3. To make the white sauce heat the Good Oil in a pan over a low heat. Add the flour and stir until a thick roux is formed.
  4. Add the Good Hemp Milk alternative a little at a time whilst beating with a whisk. Once all the liquid has been added allow the sauce to cook for 2 minutes. Turn off the heat and add in half the cheese and a little salt and pepper.
  5. To assemble the lasagne place a layer of the broccoli mixture in a deep baking dish, place a layer of lasagne sheets on top and then pour over some white sauce. Continue until all the components are used up.
  6. Sprinkle the remaining cheese over the last layer of sauce and place into the oven to cook for 30 minutes until golden and bubbling.

Calories: 670   Protein: 29.4g    Carbs: 58.1g     Fat: 35.4g     Saturates: 10.3g     Fibre: 7.5g     Sugar: 8.6g     Salt: 0.6g