Broccoli Lasagna with Mushroom Cream
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg broccoli
- Salt and pepper, nutmeg
- 400 g mushrooms
- 2 onions)
- 2 tablespoon butter
- 2 tablespoon flour, heaped
- 125 g cream
- 125 ml milk
- 12 lasagne plate (s) (without precooking)
- 100 g parmesan, rated
Print Recipe
Pin Recipe Instructions
- Clean, wash and cut the broccoli into small florets, cover and cook in 0.5 l of boiling salted water for 3-5 minutes, then drain and drain. Catch the vegetable water.
- Clean the mushrooms and cut into thin slices. Peel the onions and finely dice them.
- Heat the butter and fry the onions and mushrooms for about 5 minutes, turning. Season with salt and pepper, dust with flour and sweat briefly while stirring. Deglaze with vegetable water, cream and milk, bring to the boil and simmer for about 5 minutes while stirring. Season to taste with salt, pepper and nutmeg.
- Spread about 125 ml of mushroom sauce on the bottom of a rectangular baking dish, place 4 lasagne sheets on top and pour 125 ml of sauce over them. Spread the broccoli on top, again put 4 lasagne sheets, then 125ml sauce on top, then again 4 lasagne sheets, finish with the remaining sauce and sprinkle the casserole with cheese.
- Bake the lasagne in the preheated oven (convection: 175 degrees) for about 45 minutes, cover the last 15 minutes if necessary.
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