Broccoli Lasagna with ricotta and raisins

By • May 26, 2013 2 Comments

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Broccoli Lasagna with ricotta and raisins


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Serves 6 people

  • Lasagna sheets, cooked
  • 1 broccoli (400-500g)
  • 250g ricotta
  • 100 milliliters cooking cream
  • 3 tablespoons parsley, finely cut
  • 1 handful basil, finely cut
  • 2 handfuls raisins
  • 4 tablespoons grated parmesan
  • Salt and pepper
  • 1 ball of Mozzarella (125g)
  1. Cut the broccoli into florets and steam for about 15 minutes. Let cool for 5 minutes. Cut the florets into smaller pieces
  2. In a bowl, combine ricotta and cream, stir in the finely cut parsley and basil, and the raisins. Add two tablespoons of Parmesan and half of the mozzarella.
  3. Bake in the oven on 400F for ten minutes. Then cover with aluminum sheet and bake for another 10 minutes.

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