Preparation of Broccoli and Sausage Lasagna

• Clean the broccoli by removing the hard stem, wash it, and divide it into florets.
  Boil the florets in salted boiling water for five minutes, drain them, and sauté in a pan with a little extra virgin olive oil and a clove of garlic.
  Remove the garlic and mash the florets with a fork until they turn into puree.

• Take the sausage, remove the casing, and crumble it.
  Heat a drizzle of olive oil in a large non-stick pan and let the crumbled sausage brown on all sides, turn off and set aside.
  Cut the mozzarella into small pieces.

• Take a large baking dish, pour a few tablespoons of bechamel sauce and spread it all over the bottom.
  Place a lasagna sheet on it and cover with bechamel sauce, then with a few tablespoons of broccoli puree, spreading it out evenly. Sprinkle with some crumbled sausage, some mozzarella, and grated cheese, then start again with another sheet, bechamel, broccoli puree, sausage, mozzarella, and grated cheese, and so on until the ingredients are used up, ending with grated cheese.

• Bake your broccoli and sausage lasagna in a preheated static oven at 355°F for about thirty-five to forty minutes, until the desired level of browning is achieved.
  Remove from the oven, let cool slightly, and serve.

  Chez Bibia