Broccoli lasagna with mushroom cream

Ingredients for 4 servings:

• 1 kg broccoli
• Salt and pepper, nutmeg
• 400 g mushrooms
• 2 onions
• 2 tbsp butter
• 2 tbsp flour, heaped
• 125 g cream
• 125 ml milk
• 12 lasagna sheets (without pre-cooking)
• 100 g Parmesan, grated

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Clean and wash the broccoli, divide it into small florets, cover, and cook in 0.5 l of boiling salted water for 3-5 minutes, then drain and set aside, reserving the vegetable cooking water. Clean the mushrooms and cut them into thin slices. Peel and finely dice the onions. Heat the butter and fry the onions and mushrooms for about 5 minutes, turning occasionally. Season with salt and pepper, dust with flour, and sauté briefly while stirring. Deglaze with the vegetable water, cream, and milk, bring to a boil, and simmer for about 5 minutes while stirring. Season with salt, pepper, and nutmeg. Spread about 125 ml of mushroom sauce on the bottom of a rectangular baking dish, place 4 lasagna sheets on top, and pour over 125 ml of the sauce. Spread the broccoli on top, then add 4 more lasagna sheets, then 125ml of sauce, then 4 more lasagna sheets, finish with the remaining sauce, and sprinkle the casserole with cheese. Bake the lasagna in a preheated oven (175°C fan/convection oven) for about 45 minutes, uncovering for the last 15 minutes if necessary.