The broccoli and sausage lasagna is a rich and comforting first course, perfect for special occasions or Sunday lunch.
For this recipe I made layers of pasta sheets filled with broccoli and sausage, enriched with béchamel, Parmesan and provolone.
A dish with a bold flavor that will win everyone at the table!
For other recipes:
Lasagne al forno – A collection of lasagna recipes to try
Recipes with broccoli
- Difficulty: Medium
- Cost: Inexpensive
- Preparation time: 25 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
Ingredients
- 9 oz egg lasagna sheets (thin sheets)
- 1.1 lb broccoli
- 3 sausages
- 1 cup béchamel sauce
- 3.5 oz provolone (cut into cubes)
- 3 oz grated Parmesan cheese
- 1 clove garlic
- to taste extra virgin olive oil
- to taste salt
Tools
- Baking Dish
Steps
To make the broccoli and sausage lasagna, first wash and clean the broccoli, then cook them in plenty of boiling salted water and once ready drain them.
In a pan pour a drizzle of extra virgin olive oil and one clove of garlic. Place over low heat and warm.
Then add the broccoli and sauté them in the pan, remove the garlic clove and mash with a fork to obtain a creamy mixture.
In another pan crumble the sausages and brown them over medium heat. Combine the sausages with the broccoli and mix well to blend everything together.
Cook the lasagna sheets in plenty of salted water, then drain them and dry them on a kitchen towel.
Take a baking dish and spread a spoonful of béchamel on the bottom. Place a sheet and form on it a layer of béchamel and a layer of the broccoli and sausage mixture.
Also add provolone cut into cubes and a sprinkle of grated Parmesan.
Continue in this way until the ingredients are used up, finishing with a sheet, grated cheese and a layer of broccoli and sausages.
Bake the lasagna in a preheated oven at 356°F for 30 minutes. At the end of cooking, remove the lasagna from the oven, let it cool for a few minutes and then serve. Enjoy!
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