Broccoli and spinach lasagna
Dive into a creamy, veggie-packed delight with our Broccoli and Spinach Lasagna – layers of flavor that'll make your taste buds sing!
Ingredients
- 5 tbsp butter
- 3 tbsp wheat flour
- 1.2 Liters milk
- 1 can heavy cream
- 1 cup broccoli bouquet
- 1 cup diced carrots
- 1 cup diced palm hearts
- 1 bundle spinach, cooked, squeezed and chopped
- 1 package precooked lasagna pasta (500g)
- 3 cups grated mozzarella cheese
- 5 tbsp grated parmesan cheese for sprinkling
- Salt, black pepper and grated nutmeg to taste
Instructions
- Melt 4 tablespoons of butter in a pan over medium heat.
- Sprinkle with the flour and fry for 3 minutes.
- Pour in the milk, little by little, stirring, until it thickens.
- Remove from heat, mix the cream and season with salt, pepper and nutmeg. Set aside.
- In medium heat, melt the remaining butter in a frying pan, add the broccoli, the carrot and sauté for 3 minutes.
- Add the hearts of palm, the spinach and saute for another 2 minutes.
- Season with salt and pepper. In a large baking dish, alternate layers of sauce, pasta, sauce again, sauteed and mozzarella cheese, ending with pasta and sauce.
- Sprinkle the Parmesan cheese and bake in a preheated medium oven for 40 minutes.
- Remove from oven, let it rest for 10 minutes and serve.