Broccoli-Leek Lasagna
Broccoli-leek lasagna is a recipe featuring fresh ingredients in the lasagna category. Try this and other recipes from Spoonsparrow!
Ingredients
- 20 g butter
- 2 tbsp flour
- 400 ml milk
- 100 g grated Parmesan cheese
- Salt
- Pepper (freshly ground)
- nutmeg
- 16 lasagna sheets
- 500 g broccoli florets
- 2 stalks leeks
- olive oil (for the baking sheet)
Instructions
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1.
In a hot pot, whisk butter with flour and gradually stir in milk. Simmer for about 5 minutes until thickened. Remove from heat and fold in 2-3 tbsp parmesan. Season with salt, pepper, and nutmeg.
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2.
Cook lasagna sheets in salted water until al dente.
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3.
Rinse broccoli florets. Wash, trim, and slice leeks into rings. Blanch broccoli and leeks together in salted water for about 5 minutes, then shock in ice water and drain well.
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4.
Preheat oven to 200°C fan (about 400°F).
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5.
Drain lasagna sheets and lay four on an oiled baking sheet. Layer with some vegetables and a spoonful of sauce. Repeat until all ingredients are layered. Spread remaining sauce over the final sheet and sprinkle with leftover cheese. Bake for about 20 minutes until golden brown. Serve plated on dishes.
