A straightforward lasagna recipe with white Romanesco Cauliflower and Broccoli: learn to put together at house this superb vegetarian recipe.
Ingredients
- Broccoli 500 g, separated into florets
- Cauliflower 500g, romanesco, separated into florets
- Olive oil
- Garlic Four cloves, finely chopped
- Thyme 1/2 bunch
- Anchovies 6, chopped
- Chilli Pinch, dried, flakes (optionally available)
- Lasagne sheets 12
- Ricotta 500 ml
- Parmesan 200 g, grated
- Mozzarella 200 g
- Salt
- Pepper
Preparation
Preheat the oven to 190C / gasoline 5.
Boil the Romanesco cauliflower and broccoli for five minutes, then drain, reserving the cooking water.
Warmth three tbsp oil in a big pan and add the garlic, thyme, anchovies and chilli flakes if utilizing.
Permit the anchovies to soften, then stir within the drained florets and Four-5 tbsp of cooking water.
Cowl partially with a lid and cook dinner very gently for round 20 minutes till the greens are very tender and intense in flavour.
Evenly crush and season, then go away to chill.
Lay Four of the lasagne sheets in a generously buttered baking dish.
Stir the ricotta and half the parmesan into the cooled greens then unfold half the combination over the pasta.
Prime with Four sheets of pasta, repeat and end with a layer of pasta.
Place the sliced mozzarella and parmesan excessive of the pasta, drizzle with oil and bake for about 30 minutes, till effervescent and golden.
Serve sizzling or heat.
