Preparation of Lasagna with Broccoli and Amaretti

• Clean the broccoli and cut the florets, then cut them in half again.

  

• Once cut, transfer them to a large pan with 4 tablespoons of olive oil and two tablespoons of water. Cook over medium-low heat with the lid on for about 15 minutes, stirring a couple of times.

  

• Meanwhile, prepare the béchamel sauce.

  In a saucepan, pour the flour and butter, place over medium heat and melt the butter.

  

• Stir with a whisk to combine the two ingredients and once well blended, pour in the milk previously warmed in the microwave for a couple of minutes.

  Continue stirring with the whisk until the béchamel begins to thicken.

  Once thickened, remove from heat, salt, and add nutmeg to taste.

  

• Meanwhile, the broccoli will have softened as well, so remove them from heat and salt to taste. Let cool for a few minutes and

  

• meanwhile, dice the Emmental cheese.

  

• Now that all the ingredients are ready, let’s proceed with assembling the lasagna.

  Spread a light layer of béchamel on the bottom of the baking dish, then cover with pasta.

  

• Add some broccoli, remember you need to make 3 layers of filling and keep some for the final topping.

  Add crumbled amaretti, grated Grana, and diced Emmental. Pour some béchamel and cover with a pasta layer. Continue for two more layers.

  

• Finish the last layer with béchamel, some broccoli for decoration, diced Emmental, and a generous sprinkle of grated Grana. Complete with small butter knobs here and there. Bake in a preheated oven at 350°F for 30 minutes.

  

• When the lasagna is cooked, remove from the oven and let cool for a few minutes before serving.

  And voilà… now your lasagna with broccoli and amaretti is ready to serve.