Broccoli Lasagna with Rosemary Tomatoes

Summary

Ingredients

• 50 g butter (or mararine)
• 2 tablespoon rosemary, chopped
• 40 grams flour
• 400 ml stock (vegetable stock)
• 350 ml milk
• salt and pepper
• 1 clove garlic
• 150 g mountain cheese (Comté)
• 1 kg broccoli
• 2 tablespoon olive oil
• 16 lasagne plate (s)
• 12 small tomatoes (vine tomatoes)

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Instructions

1. Melt the fat, sweat 1 tablespoon of rosemary and the flour in it. Pour in the vegetable stock and milk while stirring vigorously and cook for 10 minutes over low heat without a lid. Season with salt, pepper and crushed garlic.
2. Finely grate the cheese. Cut the broccoli into small florets. Brush a baking dish thinly with oil and add 3 tablespoons of sauce. Pre-cook lasagne sheets or not, depending on the instructions on the packet. Cook the broccoli in salted water for 3 minutes and drain. Save 1/4 of the broccoli and the sauce, as well as 2 tablespoons of the cheese. Layer the rest in the following order: lasagne, broccoli, sauce, some grated cheese, etc. Spread the broccoli, sauce and cheese that have been set aside on the surface. Bake in the preheated oven to 180 ° C (gas 2-3, convection 160 ° C) on the 2nd shelf for 15 minutes.
3. In the meantime, cut the tomatoes smoothly on the underside, scald, quench and peel them. Turn in the rest of the rosemary and oil, season with salt and pepper. Put on the lasagna and bake for another 15 minutes. Let rest for 10 minutes before serving.