Filled lasagna rolls au gratin
easy
Ingredients
- 375 g Broccoliröschen
- 1/2 l Vegetable broth (instant)
- 500 g Mushrooms
- 1 Onion
- 60 g Butter or margarine
- 45 g Flour
- 1/4 l Milk
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 150 g grated medieval Gouda cheese
- 7-10 Tbsp grated nutmeg
- 16 (approx. 240 g) white lasagne sheets
- 7-10 Tbsp Oil
- 16 discs (approx. 250 g) Kasseleraufschnitt
- 7-10 Tbsp Grease
Directions
- 1
Wash the broccoli and divide into very small florets. Bring the broth to the boil and cook the broccoli for 4-5 minutes. Pour onto a sieve and collect the broth. Wash, clean and quarter the mushrooms. Peel and finely chop the onion.
- 2
Heat 40 g fat in a saucepan and sauté the flour in it. Add broccoli stock and milk while stirring, bring to the boil and simmer for about 5 minutes. Heat remaining fat in a pan, fry mushrooms and onions and season with salt and pepper. Melt half of the cheese in the hot sauce and season with salt, pepper and nutmeg. Add the mushrooms and broccoli to the hot sauce and allow to cool. In the meantime, place lasagne sheets in plenty of boiling salted water with a little oil and pre-cook for 3-4 minutes. Rinse the lasagne sheets in cold water and drain. Place a slice of smoked pork loin on one end of each lasagne plate, place some ragout on top and roll up. Place in a greased, ovenproof dish.
- 3
In the meantime, place lasagne sheets in plenty of boiling salted water with a little oil and pre-cook for 3-4 minutes. Rinse the lasagne sheets in cold water and drain. Place a slice of smoked pork loin on one end of each lasagne plate, place some ragout on top and roll up. Place in a greased, ovenproof dish. Spread the remaining ragout next to and on the rolls and sprinkle with the rest of the cheese. Bake in a preheated oven (electric: 200 °C / gas: level 3) for 45-50 minutes
Nutrition Facts
770 kcal
56 g
40 g
46 g
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