⏰ Prep 25 minutes • Baking 45 minutes
👶🏻 Suitable from 6 months 🌱 Vegetarian
❄️ Freeze for up to 3 months, baked
Looking for super tasty healthy dinner ideas? This Broccoli Lasagna is the recipe for you!
Today I’ve tested my new @easytots bowl, I love it because I’ve prepared and cooked the lasagna in it. This bowl can go in the oven up to 220C! Brilliant 😍
300g fresh lasagne*
250-300g broccoli florets
2 tbsp olive oil
1 garlic clove
Grated cheese of choice, quantity to taste (I used mozzarella, Parmesan and cheddar)
Salt & pepper
for the besciamella sauce:
750ml milk of choice (I used oat)
60g butter (I used vegan butter)
100g plain flour
Salt & pepper
Pinch of nutmeg (optional)
*NOTE: you can use dry lasagne, just make sure to cook and dry them before using
Bring a pot of water to a boil, add broccoli florets and cook for 10-15 minutes until tender.
Meanwhile heat the olive oil in a large pan, add the garlic and cook until the garlic is fragrant and golden.
Drain broccoli and add into the pan with the garlic.Taste with salt & pepper and cook for a couple of minutes.
Now prepare the besciamella sauce. In a saucepan bring the milk to a simmer. Set aside. Then melt the butter in a frying pan, then add the flour and whisk continuously cooking for a minute before gradually adding the milk. Whisk until thickened nicely then remove from the heat. ⠀⠀
Now we can start to assemble the lasagne. In a baking dish (I used 20cmx20cm) spread a few tbsp of the besciamella sauce over the base of the dish, followed by a layer of lasagna sheet. Arrange a handful of broccoli florets and press a little to flatten them. Scatter over some grated cheese and mozzarella, then cover with a layer of lasagne. Repeat, finishing with a topping of cheese and mozzarella.
Cover the baking dish (I placed a pizza tray on it) and cook the lasagne for 30 mins. Cook uncovered for another 15 Minutes until golden and bubbling.
Let stand for 10 minutes before serving.