Cauliflower Broccoli Lasagne

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   For the sauce, grind the pistachios coarsely. Wash the lemon hot, dry and grate the peel thinly. Puree the ricotta, milk and cream. Season to taste with salt, nutmeg, curry and lemon peel. Wash the chives, shake dry and cut into small rolls. Stir the chives and pistachios into the sauce.

2. 2

   Clean and wash the cauliflower and broccoli and divide into florets. Cut large florets in half lengthwise if necessary. Cook cauliflower in boiling salted water for about 8 minutes, add broccoli for about 3 minutes. Drain, rinse with cold water and let drain.

3. 3

   Precook lasagne sheets in approx. 3 l salted water (1 teaspoon salt per litre) in 2 portions for approx. 3 minutes. Take them out and place them next to each other on a baking tray with a little cold water.

4. 4

   Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Spread a little sauce on the bottom of a round casserole dish or deep ovenproof pan. Place 3 lasagne plates on top. Fold the vegetables into the rest of the sauce. Place half of the vegetable mixture on the pasta plates and repeat with the rest of the lasagne and vegetables. Grate the cheese directly over the pasta. Bake lasagne in the oven for about 40 minutes.

5. 5

   Start the lasagna with some sauce. That way you save fat for the mould and the pasta plates won't stick. The last layer before the cheese should also be sauce to keep the pasta soft. If you want to crunch, let a few corners flash out at the edge.

Nutrition Facts

KCAL
600 kcal

CARBS
27 g

FATS
38 g

PROTEINS
32 g