For the broccoli lasagna, cover the bottom of a rectangular baking dish with lasagna sheets. Put some cooked broccoli on top and cover with béchamel sauce. Then add more lasagna sheets and continue layering until the lasagna sheets, broccoli and béchamel sauce are used up.
At the end sprinkle the grated Emmental on top and put the butter as flakes on top. Bake everything in the oven at 180 °C for about 45 minutes.
The lasagne sheets should be soft (test with a stick) and the cheese should be lightly browned.
Preparation Tip:
The broccoli lasagna is also very tasty with feta cheese and/or mozzarella.
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