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Lasagnette with broccoli
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Ingredients
Directions
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Preheat the oven to 200 ° C. Blanch the broccoli for about 3 minutes.
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Heat 1 tablespoon of oil and fry the chopped flour, brown and cooked. Add the wok vegetables and the broccoli florets and fry for 1-2 minutes.
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Add the bag of 'lasagnette', the milk and 300 ml of water and stir well. Bring to the boil and simmer for 1-2 minutes at a low setting.
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Stir the mini-lasagne sheets through the sauce and transfer the mixture into the baking dish.
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Bake the lasagnette in the oven for about 40 minutes.
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Meanwhile, mix the bag 'dressing' from the lasagnette pack with the rest of the oil and 3 tablespoons of water and scoop the dressing through the cucumber slices. Serve the lasagnette with the cucumber slices.
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Nutrition
725Calories
Sodium0% DV0g
Fat69% DV45g
Protein78% DV39g
Carbs11% DV33g
Fiber0% DV0g
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