Lasagne with broccoli
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ingredients
250 g lasagne 500 g broccoli 1/2 pcs onion 2 tbsp olive oil 50 g ham 50 g parmesan to taste salt
Beschamel sauce
250 g lasagne 500 g broccoli 1/2 pcs onion 2 tbsp olive oil 50 g ham 50 g parmesan to taste salt
Beschamel sauce/h3> 50 g butter 800 ml milk 1,5 tbsp cornflour a little salt a little grated nutmeg
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Broccoli, like cabbage, is one of the brassica Vegetable Recipes. Broccoli uses stems with dark green florets that are tightly packed side by side, but not as much as cauliflower. It is high in water, minerals, carotene and vitamin C. 1. Cook the lasagne slices according to the instructions on the packaging. Wash the broccoli, separate the stems and simmer in a saucepan with a little water so that it doesn’t cook but remains a little harder. Drain the cooked broccoli. 2. Peel the onion, chop finely and fry in oil until golden. Add the broccoli, the ham cut into small pieces, salt to taste and fry. 3. To prepare the béchamel sauce, melt the butter in a small saucepan and add 700 ml of milk. Season with salt and nutmeg and bring to the boil. Dissolve the cornflour in 100 ml of the milk and pour into the sauce, stirring constantly. Stir until the sauce thickens. 4. Place the pasta slices in a fireproof dish and alternate with the cooked broccoli mixed with the béchamel sauce. Sprinkle the top pasta slice with grated Parmesan cheese and bake in the oven at 180 °C. 5. Tip: If you want to cook a vegetarian dish, you can add another type of vegetable, such as aubergine or courgette, instead of the ham and make an equally delicious dish. 6. Our advice: To cook the broccoli evenly, cut the stems into approximately equal sized pieces. The tougher stems take longer to cook than the soft florets, which can become mushy. 7. The recipe is from the book From the Garden to the Kitchen
