Hello friends,
today I present the white lasagna with broccoli and smoked cheese, a vegetarian main dish different from the usual red lasagna with meat sauce but made with broccoli that I love so much and am lucky enough to pick fresh from my father’s garden.
It’s a very simple recipe made with typical southern broccoli with smaller flowers, enhanced with the addition of cheeses like smoked cheese that makes this dish even richer in flavor.
For this white recipe, I used a little béchamel sauce and some creamy cheese, preferring a simple lasagna rich in these delicious broccoli full of properties and with a golden and crispy crust.
If like me you love broccoli, find all the recipes here!
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4-6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
- Energy 541.11 (Kcal)
- Carbohydrates 40.40 (g) of which sugars 8.06 (g)
- Proteins 24.41 (g)
- Fat 32.15 (g) of which saturated 9.92 (g)of which unsaturated 8.65 (g)
- Fibers 4.13 (g)
- Sodium 1,085.19 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for White Lasagna with Broccoli and Smoked Cheese
- 9 sheets egg lasagna
- 1.32 lbs broccoli
- 3.53 oz creamy fresh cheese
- 1.27 cups béchamel sauce
- 3.53 oz smoked cheese
- 3.53 oz Grana Padano DOP (grated)
- 1 clove garlic
- to taste olive oil
Tools
- Pan
- Small pan
- Casserole dish
- Oven
Preparation for the Lasagna
Let’s start by preparing the broccoli.
Clean and wash the broccoli, cook in a pan with a little water and salt for about 8 minutes, once cooked, sauté with a drizzle of olive oil and a clove of garlic just to season them a bit, they should be at least 400 g after cooking.Meanwhile, prepare the béchamel sauce or use a ready-made package, for preparation follow this procedure here, slightly reducing the doses, but if you prefer a very soft lasagna use the full dose.
Take a casserole dish, place a bit of béchamel sauce on the bottom, then lay down the lasagna sheets (if you prefer you can blanch them in water and salt before), I used pre-cooked egg ones.
Cover the first layer of lasagna with a few tablespoons of béchamel, the broccoli, creamy cheese, smoked cheese, and some grated Grana.
Continue like this with the other layers.
Finish the lasagna with béchamel, cheese, Grana, and some broccoli, then transfer the casserole dish to the oven.
Cook the broccoli lasagna at 356°F for about 30 minutes ventilated, 35 minutes static.
Cover with foil for the first 15 minutes, then let it brown until a nice golden crust forms.Remove the broccoli and smoked cheese lasagna from the oven, let it rest a bit to set, then plate and serve while still hot… enjoy!
Tips and Variants
The lasagna can be kept in the fridge for a few days, it should be reheated before serving.
If you want a very soft lasagna, use more béchamel, or blanch the lasagna sheets in boiling water beforehand.
