The lasagna with broccoli cream and ham is perfect for Sunday lunch and is a tasty and flavorful variant of the classic lasagna with meat sauce. Traditional and untouchable, lasagna with meat sauce is an institution on festive tables, but preparing it and not being able to eat it (unfortunately, I can’t have tomatoes) is a real struggle, so I’m always looking for inviting alternatives suitable for me. I know that tastes are subjective and that the word ‘broccoli’ can make some people wrinkle their noses, but I assure you that with the green pasta, béchamel sauce, provolone, and cooked ham, these lasagna with broccoli cream and ham will change the minds of the most skeptical.
Don’t miss
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 2/4 people
- Cooking methods: Stove, Oven, Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 8.8 oz green pasta sheets for lasagna (6 sheets)
- 1.65 lbs broccoli (to clean)
- 5.3 oz cooked ham
- 3.5 oz provolone
- 2 cups béchamel sauce
- to taste grated Parmesan cheese
Tools
- 1 20 cm High-Sided Casserole
- 1 Spiral Whisk
- 1 Cutting Board
- 1 Kitchen Knife
- 1 Boiling Pot
- 1 Kenwood Mixer
- 1 Lasagna Dish
Steps
Clean the broccoli, remove the outer leaves if any, separate the florets from the stem and rinse them well under running water. Cook them in boiling salted water for 8/10 minutes. To check the cooking, simply pierce them with the tines of a fork: if there is no resistance, they are ready. Drain them well and transfer them into the blender cup and blend to obtain a cream.
Combine the broccoli cream with the béchamel sauce and mix.
Pour some cream on the base of a baking dish, place a green pasta sheet, cover with broccoli and béchamel cream, add the cooked ham, grated Parmesan, and provolone. Repeat the procedure until all ingredients are used. Sprinkle the top with grated Parmesan and provolone and bake in a preheated oven at 356 °F for 25 minutes.
To test the cooking, insert a fork into the pasta; if it goes in and out easily, it is cooked.
Notes
The béchamel sauce should be kept a bit soft as it will be used to cook the pasta. If you prefer, you can boil the sheets in boiling water.
This content contains one or more affiliate links.
FAQ (Questions and Answers)
Can I replace the green pasta with white pasta?
Yes. It makes no difference.
Can I use thin pasta sheets?
Certainly.
Can I use dry lasagna sheets?
Yes, but adjust the cooking to the instructions on the package.
