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Ingredients
- 500g / 1 lb / 2 cups broccoli, separated into florets
- 500g / 1 lb / 2 cups romanesco cauliflower, separated into florets
- 2 tbsp olive oil
- 2 onions, finely chopped
- 12 lasagne sheets
- 60 cl of besciamella sauce
- 150 g of goat cheese
- 100g / 6 ½ oz / ¾ cup Parmesan, grated
- Salt and pepper
How to prepare it:
Preheat the oven to 180° C. Boil the cauliflower and broccoli for 5 minutes, then transfer them to iced water. Drain well and lightly crush them with a fork.
Heat 2 tbsp oil in a large pan and add the onion. After about a minute, add the besciamella sauce and 3/4 of the Parmesan, making it melt.
Lay 4 of the lasagne sheets in a generously oiled baking dish.
Spread the vegetables over the lasagne sheets, then add some of the goat cheese in crumbles, then cover with a layer of besciamella. Top with 4 sheets of pasta, repeat and finish with a layer of pasta.
Cover the top of the pasta with the remaining Parmesan and bake for about 15 minutes, until bubbling and golden.
Serve hot or warm.
