30 mar 2010

Lasagne with broccoli

500 g lasagna (preferably fresh)
2 bunches of broccoli
50 g parmesan
100 grams mozzarella
1 onion, shallot
oil, salt and pepper
500 g béchamel
500 ml vegetable broth

In a pan, fry the chopped onion with some oil, add the broccoli washed and chopped, salt, pepper and cook over low heat, if necessary add a little broth.
For the lasagna:
Grease the bottom of a pan with oil, pour a bit of broccoli, a bit of besciamelle and cover with a layer of lasagna, wrap it with a layer of broccoli, beshamelle, mozzarella, Parmesan and a little broth. Take at least 3 layers. Bake at 180 degrees for about 20 minutes (depending on oven) and served hot.

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