Peel carrot. Chop onion, garlic broccoli and carrots.
Add onion and olive oil to a large pan. Cook for 2-3 minutes.
Boil kettle.
Add parsley and garlic.
Make up 1 stock cube.
Add tomatoes and stock.
Add carrots and broccoli. Top up extra water to cover vegetables if required. Put lid on and leave.
Make up the second stock cube.
In a second pan add butter on a low heat.
Add milk and stock to the butter.
Add cornflour 1 tbsp at a time stirring until there are no lumps.
Add some of the cheese until it tastes good. I used about 150g.
Stir until all cheese is melted. Add pepper.
Add spinach to tomato mixture a bit at a time till it all fits. Keep stirring cheese mixture.
Turn off heat on both pans, get out oven proof dishes (I am using foil trays to freeze) and start chopping the Lasagne sheets to size.
Add some of the tomato juice to the bottom. A thin layer to cover.
Start layering with Lasagne sheet, vegetable mixture, Lasagne sheet, cheese sauce... Stop with a cheese sauce layer on top.
Sprinkle with cheese.
Put in oven for 20 minutes.
Serve.
