Broccoli and Spinach Lasagna
Ingredients:
For the white sauce (bechamel):
5 tablespoons of butter.
3 tablespoons of wheat flour
1.2 litres of milk
1 can cream milk (optional for creamier texture)
Salt, black pepper. . Enjoy!
Grated nutmeg to taste
For the filling:
1 cup chopped broccoli in sprouts
1 cup carrot in small cubes (pre-cooked or rinsed)
1 cup of chopped palm
1 pack of cooked, drained and chopped spinach
Salt and pepper to taste
To put together lasagna:
1 pack of pre-cooked lasagna pasta (500 g)
3 cups of grated mozzarella cheese
5 tablespoons of grated parmesan cheese for grating
Preparation:
Prepare the white sauce:
In a pot over medium heat, melt 4 tablespoons of butter.
Add flour and stir for 2-3 minutes, without letting it burn.
Add the milk little by little, stirring constantly until it thickens.
Remove from fire, incorporate cream milk and season with salt, pepper and nutmeg. Book up.
Prepare the stuffing:
In a frying pan, melt 1 tablespoon of butter.
Add the broccoli and carrot, and saute for 3 minutes.
Insert palm and spinach. Cook for 2 more minutes.
Adjust salt and pepper to taste. Book up.
Arm the lasagna:
In a large refractory, place a layer of white sauce.
Add a layer of lasagna pasta, then more sauce, part of stuffing and mozzarella cheese.
Repeat the layers until done, making sure you coat the last pasta layer with plenty of sauce.
Sprinkle parmesan cheese on top.
Baking:
Preheat oven to 180 °C (350 °F) for about 40 minutes, or until the surface is golden and bubbly.
Let it rest 10 minutes before serving for layers to settle.
Ready to enjoy!
