Rustic Green Veggie & Tomato Lasagne

• 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, stock concetrate, 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 with salt and pepper. 

• 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 a quarter of the filling into a baking dish, then top with a fresh lasagne sheet. Repeat with the 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.