Essential products for our lasagna.
I have frozen broccoli and cauliflower. Preparing the sauce.
In a large skillet, heat the corn oil (preferably olive oil). Put the onion cut into small cubes and simmer until transparent. Add the finely chopped garlic, salt and cook for another 2 minutes.
Pour the milk into the pan, add the cheese and bring to a boil, stirring constantly. Season with nutmeg, add 50 grams of grated mozzarella and warm until the sauce thickens ~2 minutes.
Preparing the filling.
Divide the broccoli and cauliflower into florets. (Defrost frozen vegetables and also disassemble into inflorescences or cut). Wash the spinach, dry it, remove the rough stems, and chop the leaves finely. Put the cabbage and spinach in a bowl, season with salt and pepper, add the ricotta and 100 grams of grated mozzarella, and mix.
In a square heat-resistant form (I have 20×20), put 3-4 tablespoons of sauce. Put 2 – 2.5 sheets of lasagna on it,
Next, put half of the filling.
Then lay the lasagna sheets, evenly distribute half of the sauce on top.
Retry the operation. Again the filling – lasagna sheets – sauce. Top with grated mozzarella. (We had 150 g left.)
Cover the mold with foil and place in a preheated 200 °C oven. Bake the lasagna for ~20 – 25 minutes.
!! THEN take out the
form, remove the foil and bake the lasagna for another 10 minutes until the top is browned.