Broccoli Spinach Lasagna

For the broccoli spinach lasagna, first wash the spinach, blanch briefly, rinse, squeeze well and chop coarsely. Divide broccoli into florets, also blanch briefly and rinse, drain.

Chop onion finely, sauté in butter. Add spinach, soup and oats. Season with salt, pepper and a pinch of nutmeg. Bring to the boil briefly and then remove from the heat.

For the sauce, bring whipping cream, sherry and vinegar to a boil. Remove from heat and stir yolks into the still hot sauce. Stir the sauce into the spinach, add broccoli.

Grease a baking dish with butter and preheat the oven to 180 °C. Put a layer of lasagna sheets in the dish, spread some broccoli-spinach sauce on top, sprinkle with cheddar and mozzarella. Put in another 2 or 3 layers in this order. Finish with a layer of lasagna sheets, spread with remaining broccoli spinach sauce and sprinkle generously with cheese.

Bake the broccoli spinach lasagna at 180 °C for about 45 minutes.

Preparation Tip:

The broccoli and spinach lasagna goes well with a strong white wine!

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