Lasagna with broccoli

Lasagna with broccoli

Lasagne - traditional Italian dish. In lasagna pasta presented in the form of plates which are sandwiched filling. It can act as a ground meat and vegetables. Now we'll tell you how to cook lasagna with broccoli.

The recipe lasagna with broccoli


  • broccoli - 1 kg;
  • mozzarella - 100g;
  • Parmesan - 50 g;
  • olive oil - 30 ml;
  • egg - 1 pc .;
  • whipped cream - 200 ml;
  • nutmeg - a pinch;
  • Butter - 50 g;
  • Flour - 50 g;
  • lasagne (sheets) - 6 pcs .;
  • salt and spices - to taste.


In boiling water, spread sheets of lasagna and cook them for about 10 minutes over medium heat. To the sheets do not stick together, the water can be added 10 ml of olive oil. After this time, lay the sheets in a colander to glass excess fluid. Broccoli parse it into florets and also drop into boiling water, cook about 3 minutes. and then leans back on a colander, but do not pour out the broth.

Now prepare the sauce: in a pan warm up with 20 ml of olive oil, pour it into the flour and quickly stir, fry until golden brown. Then, pour a glass of broth in which the cooked broccoli, add cream, spices. Thoroughly mix all and cook until the sauce begins to thicken. After that, remove the pan from the heat, give the sauce to cool slightly and trying to drive 1 egg, mix immediately to egg did not have time to curl.

High grease a baking dish with olive oil on the bottom pour a little sauce (just to cover the surface), spread 2 sheets of lasagne, place the top half of broccoli, which pour sauce. Again, lay out 2 sheets of lasagne, over the remaining sauce and broccoli. Again, pour the sauce and cover with the remaining 2 sheets of lasagne, which fill the remnants of sauce.

Parmesan and mozzarella three on a grater, mix and sprinkle the lasagna. We send in the oven and bake at 200 degrees for 30 minutes. Cooked lasagna with broccoli and cream take out of the oven, give it a little cool, and cut into pieces a la carte.

Lasagna with broccoli and mushrooms


  • lasagna - 12 sheets;
  • broccoli - 300 g;
  • green peas - 200 g;
  • mushrooms - 200 g;
  • chopped basil - 2 tbsp. spoons;
  • cream - 200 ml;
  • Ricotta - 300 g;
  • milk - 300 ml;
  • Butter - 50 g;
  • flour - 2 tbsp. spoons;
  • parmesan - 100 g;
  • olive oil - 1 tbsp. a spoon;
  • salt and pepper - to taste.


Sheets of lasagna cook according to the instructions. In a deep container combine cream, ricotta, add the chopped basil, salt and spices to taste and stir. Mushrooms cut into plates and fry in olive oil. In salted water boil until half the peas and broccoli.

pour the warmed milk and, stirring occasionally, cook minutes 7. Remove the sauce from the heat and add salt to taste and pepper For the sauce with butter fry flour, thin stream. Heat the oven to 180 degrees. At the bottom of a baking dish, pour 4-5 tablespoons of sauce, spread 4 lasagna sheet in a single layer, on top place half of broccoli, peas and mushrooms, then - half cheese

Lasagna with broccoli
mixture, cover with lasagne sheets, again decompose stuffing and cover with lasagna. Fill the sauce on top and sprinkle with grated cheese. Bake at 180 degrees for about 40 minutes until golden brown.

Taking as a basis for any of the above recipes can also be prepared lasagna with broccoli and eggplant. To this end, a large eggplant cut in half lengthwise, cut grease with olive oil, sprinkle with crushed garlic and bake in the oven for 30 minutes, then take out the pulp with a spoon and mash it well to puree the state. Add the eggplant to the rest of the filling ingredients and cook lasagna.

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