Lasagna coi broccoli e noci
Ingredients 3-5 persons
500 grams of minced beef
Olive oil
1 yellow onion, chopped
100 ml white wine
50 ml beef stock
oregano, pepper and salt
1 large/2 small stumps of broccoli
4 large beef tomatoes
250 grams of walnuts
250 grams of gorgonzola (blue cheese)
150 grams of parmesan cheese
30 grams of butter
30 g flour
500 ml milk
12-16 fresh lasagne sheets
Oven dish
🕐 10🔪25🍳 40⏱️ 👩🏼🍳👩🏼🍳
1. Preheat the oven to 180 degrees.
2. Put 4-5 tablespoons of olive oil in the pan and fry the chopped onion until golden. Then add the minced meat and fry until it is cooked. Add pepper and salt. Deglaze with white wine and stock. Leave to simmer for a further 10-15 minutes until the liquid has evaporated. Then add a good deal of oregano. Taste the sauce to see if it is to your liking. If not, add extra pepper or salt.
3. Boil the water in the steamer or in an ordinary pan. Cut the broccoli into florets and steam or boil them for 5-10 minutes. Add salt to the cooking water or put a little salt on the broccoli afterwards.
4. Cut the tomatoes into thin slices.
5. Roughly chop the walnuts. Cut the blue cheese into small pieces and grate the parmesan cheese.
6. Make the bechamel sauce by melting butter over a low heat in a pan. Add the flour and fry briefly. Turn the heat down low and add the bechamel sauce a little at a time.
7. Cover the bottom lightly with bechamel sauce and place two or three slices (depending on the size of the baking dish) on top. Cover these again with bechamel sauce. Spoon a few spoonfuls of the meat sauce on top and spread it thinly. Lay tomato slices on top. These do not need to cover the minced meat completely. And sprinkle lightly with parmesan cheese.
8. Lay lasagne sheets again on top of the minced meat with tomato and parmesan and press the lasagne sheets firmly together.
9. Spread (not too thickly!) with bechamel sauce.
10. Place small stumps of broccoli on top, sprinkle with walnuts and gorgonzola cubes.
11. Cover again with lasagne sheets, press down. Béchamel on top, minced meat sauce, tomato slices, parmesan cheese. Then cover again with lasagne sheets, press, bechamel on top, broccoli, walnuts and gorgonzola. Repeat until the filling is finished but keep some parmesan and walnuts. Close with lasagne sheets.
12. Put the remaining bechamel sauce on a low heat. Add some more milk to make the sauce more liquid. Add the walnuts and Parmesan and spread the top lasagne sheets thickly with the sauce.
11. Grate over the top a lot of parmesan cheese.
12. Put the baking dish in the middle of the oven and bake the lasagne for about 35-40 minutes.
👉🏽 Je kunt hier dus ook een vegetarische versie van maken als je een vegetarische gehaktsaus maakt.
Nice to know
I made this recipe when I just started my first job. I lived in a student house with 14 other people. Their cooking was sometimes downright dirty, so I offered to do the shopping and the cooking. As long as they did the washing up (which I hated). This dish was, if I am not mistaken, in the Viva (a girls'/women's magazine) of a housemate/friend. I could dream about the recipe because it was soooo delicious and I never wrote it down. Until now, that is. It is delicious and surprising.
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