Vegetable lasagna with broccoli and mushrooms

Ingredients for 4 servings:

• 1 bunch of spring onions
• 500 g mushrooms, brown
• 400 g broccoli
• 2 tbsp oil
• ½ liter of milk
• 125 g processed cheese (mushroom processed cheese)
• 2 packs of sauce powder for light sauce
• 1 tsp lemon juice
• 2 egg yolks
• salt and pepper
• 200 g tomatoes, chopped
• 2 tbsp oil
• 1 tbsp pizza seasoning
• salt and pepper
• Fat for the mold
• 12 lasagna sheets
• 200 g cheese, grated

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Clean the spring onions and mushrooms. Cut the onions into rings and the mushrooms into slices. Clean the broccoli and cut it into small florets. Cook for 1 minute in boiling salted water. Place in a colander, rinse with cold water, and drain. Combine the tomato pieces, 2 tablespoons of oil, and pizza seasoning in a bowl, season with salt and pepper. Add 2 tablespoons of oil to a saucepan and sauté the mushrooms until the liquid has evaporated. Add the spring onions and sauté for 1 minute. Season with salt and pepper. Add the milk, processed cheese, and sauce mix and bring to a boil over medium heat, stirring constantly. Season with salt, pepper, and lemon juice. Grease a baking dish. In a cup, mix the egg yolk and 2 tablespoons of the vegetable filling and stir it into the remaining filling along with the broccoli. Pour half of the tomato sauce into the dish, arrange a layer of pasta sheets on top, and cover with a third of the vegetable filling. Repeat the process twice, covering with pasta sheets. Spread the remaining tomato sauce on top and sprinkle thickly with cheese. Bake in a preheated oven at 150°C (convection oven) on the middle rack for about 30 minutes.