Pumpkin and broccoli lasagna

Ingredients :

Ingredients for 4 people

450 g of Sucor frozen broccoli
250 g of pumpkin
80 g of Taleggio cheese
30 Taggiasca olives
1 clove of garlic
salt and pepper

Tips and variations :
This course can be served as an appetizer, first course or a single dish. Taleggio can be replaced by gorgonzola or brie.
Course :
First course
With products :
Preparation :
Remove the peel and pumpkin seeds. Cut into thin slices with a slicer and roll out the slices in a baking sheet lined with parchment paper. Cook at 180° C for 20 minutes, salt and pepper lightly. In a pan put the broccoli with a clove of garlic, a pinch of salt and a cup of water, cook 7/8 minutes turning the broccoli often.
Just grease a baking sheet and make a layer of pumpkin slices, cut the broccoli and make a second layer, sprinkle with a few tufts of taleggio and some olives, continue with other layers until the ingredients finish. Cover with aluminum foil and bake at 180 ° C for 20 minutes. Remove from the oven and serve.
Recipe and photo made by Tiziana Many food bloggers and food photographer author of the blog "l'ombelico di Venere”

Ti piace questa pagina? Condividila!

Go to Top