Summary

Ingredients

• 1 head broccoli, cut into florets, blanched
• 200 g peas
• 450 g spinach (frozen), thawed
• 1 clove (s) garlic, finely chopped
• 1 onion (s), diced
• 200 g Goronzola
• 1 egg (s)
• 8 lasagne plate (s), without pre-cooking
• 30 g mararine
• 30 grams flour
• 470 ml milk (1.5%)
• salt and pepper

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Instructions

1. Fry the onion cubes and garlic in a little oil, add the spinach and peas, simmer for about 5 minutes. Take it off the stove. Then add the blanched broccoli florets and the egg. Season with salt and pepper.
2. Melt the margarine for the sauce, slowly sweat the flour in it and gradually stir in the milk with the whisk. Let it thicken for 10 - 15 minutes on a low heat. Season with salt and pepper. At the end of the cooking time, crumble 50 g of the Gorgonzola into the sauce.
3. Now the ingredients are layered in a baking dish. First a layer of pastry, then the vegetable mixture, then a dollop of sauce. Keep doing this until the ingredients are used up (for me it will be 3 layers). The last layer is made of sauce. The remaining gorgonzola is crumbled on top of the lasagna.
4. Put the whole thing in the preheated oven at 180 ° C for about 40 minutes, until the cheese melts and is golden brown.