Broccoli Lasagna for Two (Reuse)

For the Béchamel sauce moly

Components

• 3 teacups of milk
• 2 tablespoons of butter
• 2 tablespoons of all-purpose flour
• Half a teaspoon of salt
• freshly grated nutmeg added as needed to taste
• Add salt and ground pepper as desired.

Setup mode

1. In a regular pan, place the butter and melt it over medium heat. Add the flour and mix thoroughly with a spatula for one minute — this mixture, known as roux, is used to thicken the sauce.

1. Immediately add the iced milk and stir thoroughly with a wire whisk to break up the flour lumps. Continue stirring over medium heat until it boils.
2. Reduce the heat, add salt, nutmeg, and pepper to taste, and stir with a spatula for approximately 7 minutes until it thickens. To test the consistency, dip a clean spatula into the sauce and run your index finger across it; the sauce should hold the line without sliding. Be careful not to over-thicken the sauce, as the lasagna sheets will cook in it while baking. Pour the sauce into a bowl and set aside.

FOR ASSEMBLY

Components

• 1 cup (tea) of leftover roasted broccoli
• 6 pieces of shrew (120 g)
• 3 tablespoons of finely grated Parmesan cheese
• 4 sheets of dry lasagna dough
• butter to grease the stubborn area

Ready state

1. Set the oven to 200 °C (moderate heat). Grease a 12 cm by 20 cm baking dish with butter.

1. Generously coat the branches (and leaves) of roasted broccoli — overall, you should have roughly 3⁄4 cup of chopped broccoli.
2. To prepare the lasagna, start by spreading 1/2 cup of béchamel sauce on the bottom of the baking dish. Lay down a sheet of pasta, then spread about 1/3 cup of sauce over it. Add 1/4 cup of chopped broccoli and place two slices of cheese side by side. Repeat these steps until the dish is filled, totaling 3 layers of filling and 4 layers of pasta. Finish by covering the top pasta layer with enough sauce and sprinkling grated cheese on top.
3. Put the refractory dish inside a small baking tray to make it easier to take out of the oven later. Bake for approximately 30 minutes until it forms a golden crust. In the meantime, get the tomato sauce ready.
4. Take the lasagna out of the oven and serve it alongside the tomato sauce.

SALAD TOMATO

Components

• 1 tea cup of grape tomatoes
• oil according to your preference
• basil leaves as desired
• Season with salt and ground pepper as desired.

Ready state

1. Rinse, dry, and halve the tomatoes. Place them in a bowl, add basil leaves, and season with salt, pepper, and olive oil to your preference. Set aside.

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Make the béchamel sauce ahead of time (it can be kept in the fridge for up to three days) and bake the lasagna just before serving.

STARTING?

Yes, assemble the lasagna (using the raw mixture) in the heat-resistant dish, cover it with paper and aluminum foil, and place it in the freezer. When ready to serve, put it directly into an oven preheated to 200°C, allowing it to thaw and bake simultaneously.

Suggestion: add parmesan cheese exclusively during baking.

NOTE: ensure the refractory material is suitable for both freezer and oven use.