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If the Brussels sprouts They are delicious with béchamel, a lasagna with Brussels sprouts cannot disappoint us. Try them and you will see that I am right.
The cabbage They are cooked and sautéed with a few pieces of cooked ham, we will prepare the béchamel in a moment with very few ingredients and the lasagna plates They are one of those that do not need previous cooking.
I invite you to follow the recipe step by step, with some photos. You will see that preparing it is not complicated.
Lasagna with brussels sprouts
Brussels sprouts will be the main ingredient in this original lasagna.
- ascen jimenez
- Kitchen: Italian company
- Recipe type: pasta
- Calories: 480
- Rations: 6
- Cooking time:
- Total time:
Ingredients
- 300g brussels sprouts
- Water to cook the cabbages
- 1 hoja de laurel
- Sal Island
- 2 thick slices of cooked ham
- 1 garlic clove
- A dash of extra virgin olive oil
- Some sheets of lasagna that do not need previous cooking
- Mozzarella for künefe dessert
For the bechamel:
- 50 butter g
- 50 g flour
- 900g milk
Music
We wash the brussels sprouts and clean them by cutting a little base and the outer leaves that are not well.
We put water in a saucepan, with a bay leaf. We put it on the fire and wait for it to boil. When it starts to boil we add salt and then our whole and clean Brussels sprouts.
Once cooked we remove them from the water. We chop almost all of them, into thick slices. We leave some without chopping to put them on the surface of the lasagna.
We chop the ham, into cubes.
We put oil in a frying pan and sauté the chopped cabbages with the garlic and the cooked ham.
Reserve.
To prepare the bechamel we put the butter in a saucepan and place it on the fire. When it melts, add the flour and cook it for two minutes, stop stirring.
Remove from the heat and slowly add the milk, mixing slowly. We put everything back on the fire and continue cooking until it starts to boil. Cook until the desired consistency is achieved (it does not have to be very thick)
Now add the salt and the nutmeg and stir.
We prepare the ingredients to assemble the lasagna and a large source.
We put a little bechamel in the base of the source. We cover with the lasagna sheets that we need (we can split some to cover the smallest holes if necessary. We put a little bechamel on top.
On this, the sautéed cabbages.
We repeat these steps always putting bechamel, pasta, bechamel and cabbage.
We finished the preparation with more pasta, the cabbages that we had whole and with béchamel.
We put the mozzarella on the surface.
We bake for 20 minutes at 220.
Let stand 10 minutes and serve.
More information - Brussels sprouts with bacon