| 1. |
Put the spread, flour and milk into a saucepan and bring to the boil, stirring continuously, until thickened and smooth. |
| 2. |
Mix in the mayo, half the cheese and seasoning to taste. |
| 3. |
Put the broccoli into a pan with about 4 tablespoons water, bring to the boil, cover and cook for about 5 minutes, shaking occasionally. |
| 4. |
Drain and stir the broccoli into the ratatouille. |
| 5. |
Spoon half the ratatouille mixture into a shallow ovenproof dish and top with lasagne sheets and half the sauce. |
| 6. |
Repeat the layers, finishing with a layer of sauce. Sprinkle the remaining cheese over the top. |
| 7. |
Cook in a pre-heated oven at 375 °F (190 °C) for 30-40 minutes until cooked and golden brown. |
| 8. |
Serve with a mixed salad. |
