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Lasagne with romanesco and broccoli

Lasagne with romanesco and broccoli
First dish
1 hour
Dosing for

Recommended moulds

    What do you need?


    • 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.

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