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lasagne with Béchamel, broccoli pesto, mushrooms and blue cheese



If you are craving a delicious plate of lasagna, but you want a change from the classic lasagna with meat sauce, then try this LASAGNE WITH BROCCOLI, MUSHROOMS and BLUE CHEESE; it is a fairly simple recipe that does not take too long to prepare. The flavour of this lasagna will amaze you thanks to the perfect combination of the texture of the broccoli pesto and mushrooms with the creaminess of the melted blue cheese and béchamel. This dish is perfect to enjoy when you have guests for dinner and you want to conquer them with a particular and inviting first course. Also vegetarian! The dimensions for the oven tray used for this recipe are approximately 20x25cm.


Serves 4 People

Oven tray used 20x25cm


Ingredients:


  • 125-150g fresh lasagna sheets (depending how deep is your oven tray)

  • 1.30kg Broccoli

  • 300g Mushrooms (chopped)

  • 150g of Blue cheese

  • 2 garlic cloves

  • Extra virgin of olive oil

  • Salt

  • Grated Parmesan cheese

For the béchamel:

  • 700ml milk (warm)

  • 70g butter

  • 70gr flower




Béchamel preparation:


For 700ml béchamel melt 70g butter in a saucepan, low heat. Stir in an equal amount of flour and with a spatula quickly mix until you get cook the mixture for just under 30 sec. – known as a roux. Stir in warm milk, a little at a time, stirring at all the time with the help of a stainless steel looped wire whisk so that no lumps form. Bring the mixture to the boil, around 10 min, so that the mixture thickens and becomes glossy. Taste before you salt.


Broccoli and Mushrooms preparation:


Place the chopped broccoli in a large pan of water and bring to boil. Cook the broccoli until very tender than rinse and place on a plate. In a non-stick pan, add 6 tablespoon of olive oil and one clove of chopped garlic. Fry the garlic at medium heat and, when it start to become golden, add the broccoli. With a fork, smash the broccoli until you get a pesto. Salt to your taste and keep to the side.


In anther pan, fry the other chopped garlic with some olive oil. When the garlic starts to become golden, add the chopped mushrooms and salt and stir until cooked.

Now that all the ingredient are ready we can start to prepare the lasagna…



Tip: Even if this is not in the instructions, when you use fresh lasagna sheets you still need to boil them in a large pan of salty water for a few minutes. Drain the sheets and place them flat on a kitchen towel.


Preheat the oven to 180C / 356°F fan.

In the bottom of oven tray, spread some béchamel, then start to build your layers. First place the lasagna sheet, the broccoli pesto, the mushrooms, some blue cheese flakes and the parmesan cheese, and the béchamel, and continue in the same order until you have finished all the ingredients. The last lasagna sheet will be covered just with béchamel and with some parmesan cheese. Bake the broccoli lasagna for 30-35min, until cooked and golden. Let the broccoli lasagna rest for 5-10min before distributing it on the plates. Enjoy with a glass of white or red wine!



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