Lasagna is a traditional Italian dish. In lasagne pasta is presented in the form of plates, which are interlaid with filling. In its quality can serve as minced meat, as well as vegetables. Now we will tell you how to cook lasagna with broccoli.
Recipe for lasagna with broccoli
Ingredients:
- broccoli - 1 kg;
- mozzarella - 100 g;
- Parmesan - 50 g;
- olive oil - 30 ml;
- eggs - 1 piece;
- whipped cream - 200 ml;
- nutmeg - pinch;
- butter - 50 g;
- flour - 50 g;
- lasagna (sheets) - 6 pcs .;
- salt, spices - to taste.
Preparation
In boiling water, spread the sheets of lasagna and cook them for about 10 minutes on a small fire. To ensure that the sheets do not stick together, add 10 ml of olive oil to the water. After this time, we spread the sheets in a colander, so that the glasses are superfluous. Broccoli is sorted into inflorescences and also dipped in boiling water, cook for about 3 minutes. Then we also throw it back in a colander, but we do not pour out the decoction.
Now prepare the sauce: in a frying pan, warm up 20 ml of olive oil, pour out the flour into it and mix it quickly, fry until golden. Then we pour a glass of broth, in which broccoli was cooked, add cream, spices. Well, mix everything and cook until the sauce starts to thicken. After that, remove the frying pan from the fire, let the sauce cool slightly and drive 1 egg, immediately mix it, so that the egg does not have time to fold.
We bake the tall baking dish with olive oil, pour a little sauce on the bottom (just to cover the surface), lay out 2 sheets of lasagna, on top place half the broccoli, which is poured with sauce. Again, lay out 2 sheets of lasagna, again the sauce and the remaining broccoli. Again, pour the sauce and cover the remaining 2 sheets of lasagna, which is poured with the rest of the sauce.
Parmesan and mozzarella three on a grater, mixed and sprinkled with lasagna. We send it to the oven and bake at 200 degrees for 30 minutes. Ready to lasagna with broccoli and cream, remove from the oven, let it cool down a bit and cut into portions.
Lasagne with broccoli and mushrooms
Ingredients:
- lasagna - 12 sheets;
- broccoli - 300 g;
- green peas - 200 g;
- champignons - 200 g;
- ground basil - 2 tbsp. spoons;
- cream - 200 ml;
- ricotta - 300 g;
- milk - 300 ml;
- butter - 50 g;
- flour - 2 tbsp. spoons;
- Parmesan - 100 g;
- olive oil - 1 tbsp. a spoon;
- salt, pepper - to taste.
Preparation
Lazagne sheets are cooked according to the instructions. In a deep container, we combine cream, ricotta, add crushed basil, salt and spices to taste and mix. Champignons cut into plates and fry in olive oil. In salted water until half cooked we boil peas and broccoli.
For the sauce in butter, fry the flour, pour in warm milk with a thin trickle and, stirring, cook for about 7 minutes. Remove the sauce from the fire and add salt and pepper to taste. The oven is heated to 180 degrees. At the bottom of the baking dish pour 4-5 tablespoons of sauce, lay 4 sheets of lasagna in one layer, on top place half the broccoli, peas and mushrooms, then - half the curd
Taking as a basis any of the above recipes can also be prepared with lasagna with broccoli and eggplant. To do this, cut the large aubergine along the halves, slice the slice with olive oil, sprinkle with chopped garlic and bake in the oven for 30 minutes, then remove the pulp with a spoon and mash it well until smooth. Add the eggplant to the rest of the ingredients of the filling and prepare the lasagna.