Broccoli Lasagna with Mushroom Cream

Try our “green lasagna”! On it you will certainly go without longing simply past the meat counter Broccoli clean, rinse and divide into small roses.

Remove the skin from broccoli stems and cut them off. Cook broccoli in ½ liter boiling hot salted water for 3-5 min with lid closed. Drain, reserving vegetable water.

Clean mushrooms, rinse and cut into thin slices. Remove peel from onions and dice finely. Heat fat. Fry onions and mushrooms for about 5 minutes, turning. Season with salt and pepper. Dust with flour and sauté briefly while stirring. Extinguish with vegetable water, whipping cream and milk.

Bring to a boil and simmer gently for about 5 minutes while stirring. Season to taste with salt, pepper and a pinch of nutmeg.

Spread about ¼ of the mushroom sauce evenly on the bottom of a rectangular gratin dish (about 20 x 30 cm). Place 4 lasagna sheets on top. Pour with ¼ sauce. Place 4 lasagna sheets on top. Spread broccoli evenly on top.

Baste with ¼ sauce. Place 4 lasagna sheets on top. Spread remaining sauce evenly on top. Sprinkle with cheese on top.

Bake the lasagna in the heated oven (electric oven: 200 degrees / convection oven: 175 degrees / gas: level 3) for 45 min. Sprinkle pine nuts on the lasagna after 20 min. baking time. Possibly cover the last 15 min. Garnish with basil.

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