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🍝 Crispy Lasagna with Broccoli and Ham

670 kcal · 30 min · 4 servings

Ingredients

• 600 g Broccoli florets
• Salt
• 1 Shallot
• 1 Garlic clove
• 2 tbsp Butter
• 2 tbsp Flour
• 1 splash dry white wine
• 500 ml Milk
• 2 tbsp Crème fraîche
• 75 g grated cheese (e.g. Emmental)
• Pepper (from the mill)
• Nutmeg
• 350 g Lasagna sheets (no pre-cooking)
• 200 g Ham (sliced)

Instructions

1. 1. Turn on the oven to 180 degrees Celsius fan setting.
2. 2. Wash the broccoli thoroughly under running water.
3. 3. Boil the broccoli briefly in salted water.
4. 4. Shock the broccoli immediately with cold water to stop the cooking process.
5. 5. Let the broccoli drain well in a colander.
6. 6. Peel the shallot and the garlic.
7. 7. Finely chop the shallot and the garlic.
8. 8. Heat the butter in a pan.
9. 9. Sauté the shallot and garlic in the hot butter until translucent.
10. 10. Dust the onion mixture with flour.
11. 11. Deglaze the mixture with white wine.
12. 12. Stir vigorously with a whisk to prevent lumps from forming.
13. 13. Bring the sauce to a boil.
14. 14. Stir the milk into the sauce.
15. 15. Simmer the sauce for about 5 minutes over low heat.
16. 16. Stir the sauce occasionally until it thickens.
17. 17. Stir the crème fraîche into the sauce.
18. 18. Add half of the cheese to the sauce.
19. 19. Remove the sauce from the heat.
20. 20. Season the sauce with salt.
21. 21. Season the sauce with pepper.
22. 22. Season the sauce with nutmeg.
23. 23. Mix the drained broccoli into the sauce.
24. 24. Layer pasta and ham slices alternately in a baking dish.
25. 25. Sprinkle the lasagna with the remaining cheese.
26. 26. Bake the lasagna in the oven for approx. 40 minutes.
27. 27. Bake the lasagna until golden brown.

Nutrition per serving

• kcal: 670
• Protein: 38 g · Fett/Fat: 22 g · Carbs: 79 g