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Category: Vegetarian

13 3 2020

Everyone loves a good lasagne! Try our vegetarian twist on this classic for your next meat-free Monday. 


Tip: Serve with a crusty slice of Pams Garlic Bread to really bring this lasagne to life! 


Prep time: 20 minutes  

Cook time: 35 minutes 



  • 2 tins Pams Diced Garlic and Oregano Tomatoes 
  • 1 tsp Pams Brown Sugar 
  • 1 head broccoli 
  • 1 tub Pams Alfredo Pasta Sauce   
  • 1 tub Pams Finest Ricotta 
  • 1 packet Pams Egg Lasagne Sheets 
  • ¾ cup Pams Tasty Natural Grated Cheese 



  1. Mix the tomatoes and brown sugar in a saucepan and simmer for 20 minutes. 
  2. Cut the broccoli into small florets, peel the stalk and chop into small pieces. Simmer the broccoli in a pot with 1 ½ cups of boiling salted water until tender, around 4-5 minutes. Drain the pot, reserving the water.  
  3. Combine the pasta sauce and ricotta in a bowl, then add the broccoli and ¼ cup of the cooking water to loosen the mixture slightly.  
  4. Ladle ⅓ of the tomato sauce into a baking dish. Trim the lasagne sheets to fit the baking dish, placing one sheet over the sauce. Add half of the broccoli mix, a sheet of pasta then repeat. Finish with a final layer of tomato sauce and the grated cheese. 
  5. Bake for 30 minutes in an oven preheated to 180°C, or until bubbling. 


Makes 4 - 6 servings