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