Filled lasagne rolls

Name: Filled lasagne rolls
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 375 g Broccoli; 1/2 l Vegetable broth; 500 g Mushrooms; 1 medium onion; 50 g butter/margarine; 7-10 Tbsp salt, pepper, nutmeg; 50 g flour, 1/4 l milk; 150 g grated gouda; 16 Lasagne sheets; 7-10 Tbsp Oil; 16 discs (approx. 250 g) Kasseler cold cuts

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

375 g Broccoli
1/2 l Vegetable broth
500 g Mushrooms
1 medium onion
50 g butter/margarine
7-10 Tbsp salt, pepper, nutmeg
50 g flour, 1/4 l milk
150 g grated gouda
16 Lasagne sheets
7-10 Tbsp Oil
16 discs (approx. 250 g) Kasseler cold cuts

Directions

1
Clean and wash the broccoli and cut it into florets. Cook in the broth for 4-5 minutes. Drain, catch the broth
2
Clean, wash and quarter the mushrooms. Peel and chop the onion. Heat 10 g fat, fry both in it. Season with salt and pepper and remove
3
Heat 40 g fat in the frying fat. Sweat flour in it. Add stock and milk while stirring and bring to the boil. Melt half the cheese in it. Season with salt, pepper and nutmeg. Add mushrooms and broccoli, cool down a little
4
Precook the lasagne sheets in salted water with oil for 3-4 minutes, drain. Cover each plate with 1 slice of smoked pork loin and some ragout, roll up. Place in a greased baking dish. Spread the rest of the ragout and the rest of the cheese on top. Bake in a hot oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for 45-50 minutes
5
Drink: cool rosé wine