Lasagne noodles with mushroom sauce

Name: Lasagne noodles with mushroom sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 250 g Broccoli; 7-10 Tbsp Salt; 400 g white lasagne sheets; 250 g Mushrooms; 200 g cooked ham; 1 Onion; 1 Garlic clove; 2 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 250 g Whipped cream; 2 TABLESPOONS sauce thickener; 1 collar Chives

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

250 g Broccoli
7-10 Tbsp Salt
400 g white lasagne sheets
250 g Mushrooms
200 g cooked ham
1 Onion
1 Garlic clove
2 TABLESPOONS Olive oil
7-10 Tbsp Pepper
250 g Whipped cream
2 TABLESPOONS sauce thickener
1 collar Chives

Directions

1
Clean and wash broccoli, divide into small florets and cook in 150 ml boiling salted water for 5-7 minutes. Cook the lasagne sheets in plenty of boiling salted water for 10-12 minutes. Clean, wash and possibly halve the mushrooms.
2
Cut the ham into pieces. Peel onion and garlic and chop finely. Fry in hot oil. Add mushrooms and fry for about 3 minutes. Drain the broccoli and collect the cooking water. Add broccoli to the mushrooms and steam briefly, add broccoli water and cream.
3
Bring to the boil and stir in the sauce thickener. Add the ham and warm it up. Season sauce with salt and pepper. Wash chives, dab dry and cut into small rolls. Fold into the sauce.
4
Drain the lasagne sheets and arrange on a plate with sauce.