The broccoli lasagna is a truly delicious baked main dish. I was craving a nice tray of lasagna and used the broccoli that I love, but in a different way than usual, I blended it and mixed it with béchamel. The result? An ultra-creamy, soft, and super flavorful baked pasta that I enriched with Prague ham and smoked scamorza, a dish that will win you over at the first bite and that will be enjoyed by both adults and children. The broccoli lasagna is perfect for everyday lunch or Sunday lunch, also ideal for the Christmas holidays, you can even prepare them in advance for Christmas or New Year, everyone will ask for seconds 😀
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4-6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 18 oz broccoli
- 2 cups béchamel
- 10.5 oz smoked scamorza
- 9 oz lasagna sheets
- 7 oz Prague ham
- 2/3 cup grated Parmesan
- to taste salt
- to taste black pepper
- to taste nutmeg
Steps
The broccoli lasagna is very simple to prepare. First, boil the broccoli in salted boiling water and blend them with an immersion blender until you get a smooth cream. If necessary, add a little cooking water to make it creamier.
Prepare the béchamel (if you don’t already have it ready) and season it with salt, black pepper, nutmeg, grated Parmesan, and also add the broccoli cream prepared earlier. Mix all the ingredients well. The béchamel should not be dry but very creamy, slightly liquid. If it thickens a bit, dilute it with some broccoli cooking water.
Spread a thin layer of broccoli béchamel on the base of an oven dish, form a layer of lasagna, broccoli béchamel, Prague ham, smoked scamorza, lasagna, and broccoli béchamel. Proceed in this way until the ingredients are used up; the last layer should consist of broccoli béchamel and a sprinkle of grated Parmesan.
Bake the broccoli lasagna in a preheated oven at 390°F for about 20 minutes. Pierce them with a fork to check the cooking.
Notes:
The creamy broccoli lasagna can be stored in the fridge for a couple of days. You can also prepare them in advance and cook them the next day; in this case, the broccoli béchamel should be even more liquid. You can also freeze them. Instead of Prague ham, you can use speck or sausage (which should be browned a bit in a pan). For this main dish, I used ready-made fresh and thin lasagna sheets; if you use dry ones, you can blanch them or cook them raw, leaving the béchamel even more liquid.
Other lasagna recipes HERE
Other broccoli recipes HERE
