Wasabi peanut lasagna with broccoli and béchamel sauce

Ingredients for 3 servings:

• 6 lasagna sheets
• 300 g broccoli florets, frozen
• 300 g wasabi cheese
• 100 g peanuts, roasted, salted
• 25 g butter
• 25 g flour
• 350 ml milk
• salt and pepper
• nutmeg

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

the slightly different, mildly spicy lasagne with the interesting coloring

Preheat the oven to 180°C (fan). Slowly thaw the broccoli florets in a covered saucepan with a little water over low heat. Once they are lukewarm, which should be checked occasionally during cooking, drain them into a colander and then cut into bite-sized pieces. Grind the peanuts with a mortar and pestle. Depending on how much “bite” you want the lasagna to have in the end, you can choose a coarse or fine grind. For the béchamel sauce, briefly bring the milk to a boil in a saucepan, stirring constantly, and then set aside. In a second saucepan, melt the butter, then stir in the flour over low heat and sauté for one to two minutes, also stirring constantly, over low heat. (Be careful not to brown the flour.) Remove the pan from the heat and gradually stir the milk into the roux. Bring the sauce back to a boil briefly, stirring constantly, and season with pepper, salt, and nutmeg. Line the bottom of a baking dish with broccoli and sprinkle with peanuts. Pour a little sauce over the sauce and top with a few slices of wasabi cheese. Place the first layer of lasagna sheets on top. Repeat this process to fill the baking dish and top with a layer of cheese. Finally, bake the lasagna in the oven for 25-30 minutes.