Broccoli lasagna

By 14 December, 2015
AuthorBrocoli PassionCategoryCuisineCooking Method, DifficultyIntermediate

Taste this lasagna made with broccoli

Yields4 Servings
Prep Time15 minsCook Time25 minsTotal Time40 mins
 4 Sheets of fresh lasagna pasta
 1 broccoli head
 salt
 ground pepper
 olive oil
 50 g of butter
 ½ litre of milk
 grated Parmesan cheese
1

In a large saucepan bring water to the boil, adding salt and a small amount of oil. When the water is boiling, add the sheets of fresh lasagne pasta; after 3 or 4 minutes remove and leave them to drain for 15 minutes on a dry tea towel.

2

Cook the broccoli in boiling water for 3 or 4 minutes. Once cooked, put them in a pan with about two tablespoons of olive oil. Now you can add other vegetables like asparagus, carrots, onions or button mushrooms. Stir a few minutes until browned.

3

In the meantime, prepare a béchamel sauce: add butter to a saucepan and when it begins to melt add the flour stirring continuously. When the flour is browned, add the milk and stir everything with a whisk in order to avoid lumps. Finally add salt and ground pepper, to taste.

4

Add a few tablespoons of the béchamel to the vegetables to make them juicier and stir well.

5

Preheat an oven to 220 ° C. In a baking dish put a base of pasta and cover with a layer of vegetables and repeat 2 or 3 times. Cover the last layer with the béchamel sauce and plenty of grated cheese.

6

Place the dish in the oven for 5 minutes. Then put it under the grill for another 5 minutes or until the top is browned.

Ingredients

 4 Sheets of fresh lasagna pasta
 1 broccoli head
 salt
 ground pepper
 olive oil
 50 g of butter
 ½ litre of milk
 grated Parmesan cheese

Directions

1

In a large saucepan bring water to the boil, adding salt and a small amount of oil. When the water is boiling, add the sheets of fresh lasagne pasta; after 3 or 4 minutes remove and leave them to drain for 15 minutes on a dry tea towel.

2

Cook the broccoli in boiling water for 3 or 4 minutes. Once cooked, put them in a pan with about two tablespoons of olive oil. Now you can add other vegetables like asparagus, carrots, onions or button mushrooms. Stir a few minutes until browned.

3

In the meantime, prepare a béchamel sauce: add butter to a saucepan and when it begins to melt add the flour stirring continuously. When the flour is browned, add the milk and stir everything with a whisk in order to avoid lumps. Finally add salt and ground pepper, to taste.

4

Add a few tablespoons of the béchamel to the vegetables to make them juicier and stir well.

5

Preheat an oven to 220 ° C. In a baking dish put a base of pasta and cover with a layer of vegetables and repeat 2 or 3 times. Cover the last layer with the béchamel sauce and plenty of grated cheese.

6

Place the dish in the oven for 5 minutes. Then put it under the grill for another 5 minutes or until the top is browned.

Broccoli lasagna

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