• Preheat oven to 220°C/200°C fan-forced. • Chop broccoli (including stalk) into small florets. • Thinly slice zucchini into half-moons.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook broccoli and zucchini, until tender, 5-7 minutes. • Reduce heat to medium, then add Mediterranean seasoning and cook, until fragrant, 1 minute. TIP: Add a dash of water to the pan to help speed up the cooking process.

• Stir in diced tomatoes with garlic & onion, vegetable stock powder, the brown sugar, water (for the red sauce), half the butter, and simmer, until slightly reduced, 1-2 minutes. • Remove from heat and stir in baby spinach leaves, until wilted. Season to taste.

• In a medium saucepan, melt the remaining butter over medium heat. Add the plain flour and cook, stirring, until a thick paste forms, 1-2 minutes. • Reduce heat to medium-low, then slowly whisk in the milk and water (for the white sauce) until smooth. Simmer, stirring constantly, until slightly thickened, 1-2 minutes. • Remove from heat and stir in half the Parmesan cheese. Season with salt and pepper.

• Spoon roughly 1/4 of the filling into a baking dish, then top with a fresh lasagne sheet. Repeat with remaining filling and lasagne sheets. • Finish with a final lasagne sheet, then pour over the white sauce. Sprinkle with remaining Parmesan cheese. • Bake until golden, 20-25 minutes.

• Divide rustic veggie & tomato lasagne between plates to serve. Enjoy!