Lasagne

Name: Lasagne
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 750 g Broccoli; 7-10 Tbsp Salt; 400 g Mushrooms; 2 Onions; 1 Pot of basil; 50 g Butter or margarine; 7-10 Tbsp Pepper; 50 g Flour; 1/2 l Vegetable broth (instant); 250 g Whipped cream; 7-10 Tbsp grated nutmeg; 12 Lasagne plates (ready to use without precooking; 192 g); 75 g grated parmesan cheese; 1 (60 g) bag of pine nuts; 7-10 Tbsp Basil

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 6

750 g Broccoli
7-10 Tbsp Salt
400 g Mushrooms
2 Onions
1 Pot of basil
50 g Butter or margarine
7-10 Tbsp Pepper
50 g Flour
1/2 l Vegetable broth (instant)
250 g Whipped cream
7-10 Tbsp grated nutmeg
12 Lasagne plates (ready to use without precooking; 192 g)
75 g grated parmesan cheese
1 (60 g) bag of pine nuts
7-10 Tbsp Basil

Directions

1
Clean and wash the broccoli and cut it into small florets. Cook in boiling salted water for about 7 minutes, then drain. Clean, wash and slice the mushrooms. Peel and finely chop the onions.
2
Wash and chop the basil. Heat the fat. Fry the onions and mushrooms for about 10 minutes while turning. Season with salt and pepper. Sprinkle with flour. Add stock and cream while stirring constantly, bring to the boil.
3
Season to taste with salt, pepper and nutmeg. Stir in basil. Pour some mushroom sauce on the bottom of a mould (approx. 20 x 30 cm). Spread 4 lasagne plates on top. Add some sauce again, then another 4 plates, some sauce and broccoli.
4
Add the sauce again and 4 more plates. Spread the rest of the sauce on top. Sprinkle with cheese. In a preheated oven (electric cooker: 200 °C/ gas: level 3), cover and cook for 30 minutes, then cook for another 15 minutes without foil.
5
Roast the pine nuts in a pan without fat and let them cool down. Garnish lasagne with roasted pine nuts and basil.