Summary

Ingredients

• 1 kg broccoli
• 1 onion (s)
• 30 g butter or mararine
• 40 grams flour
• 125 g whipped cream
• 125 ml milk
• 75 g cheese (Gouda), medieval
• 0.5 ½ bunch dill
• 12 lasagne plate (s), light-colored
• 250 g salmon, smoked, sliced
• Nutmeg, grated
• salt
• pepper

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Instructions

1. Clean the broccoli, cut into small florets and wash. Cook in 1/2 liter of boiling salted water for about 3 - 5 minutes. Allow to drain, collecting the cooking water.
2. For the sauce, finely dice the onion. Simmer in hot fat until translucent. Add flour and sweat in it. Gradually deglaze with cream, milk and vegetable water while stirring. Simmer over low heat for about 10 minutes. Grate the cheese. Season the sauce with nutmeg, salt and pepper. Chop the dill. Add the cheese and dill to the sauce.
3. Spread some sauce in a baking dish that is as rectangular as possible. Spread 4 sheets of lasagne on top. Place half of the salmon slices and half of the broccoli florets on top. Baste 1/3 of the sauce. Cover with 4 sheets of lasagne, salmon and broccoli repeatedly. Add another third of the sauce. Cover with remaining sheets of lasagne. Spread the rest of the sauce on top.
4. Bake in a preheated oven (top / bottom heat: 200 ° C, convection: 175 ° C) for about 45 minutes. If necessary, cover with parchment paper in between. Serve hot.