Summary

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

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Instructions

1. 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.
2. Clean the mushrooms and cut into thin slices. Peel the onions and finely dice them.
3. 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.
4. 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.
5. Bake the lasagne in the preheated oven (convection: 175 degrees) for about 45 minutes, cover the last 15 minutes if necessary.