Lasagna with broccoli and almonds
Creamy lasagne with broccoli, onion, bechamel sauce, Port Salut and almond shavings.
Preheat the oven to 200 ° C.
Divide the broccoli into florets and stalks, cut the stems into strips. Cook the broccoli for 5 minutes. Chop the onion. Fry the onion in the oil. Drain the broccoli, pour the onion mixture through.
Prepare the bechamel sauce with the milk according to the instructions on the package. Cut the crust of the cheese. Cut the cheese into slices and cut into pieces. Grease the roasting pan or baking dish with the rest of the oil.
Spoon half of the broccoli, sprinkle the almond shavings over it and transfer 1/3 of the bechamel sauce. Place the lasagne sheets on this.
Place the rest of the broccoli, almond shavings and half of the remaining bechamel sauce on top. Divide the rest of the lasagne sheets over it. Spoon the rest of the sauce on it.
Divide the pieces of cheese over the top and sprinkle the rest of the almond shavings over it. Place the dish in the middle of the oven and let the dish turn brown in 30 minutes. Serve immediately.
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