Lasagna is a type of pasta that pairs with many ingredients. It’s enjoyable to prepare especially using seasonal products, and in the autumn period, broccoli are in full bloom.
A classic combination is with sausage, and it’s with these ingredients that I prepare my lasagna today.
- Cost: Economical
- Preparation time: 45 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 18 oz Lasagna (Dry or fresh)
- 1.5 lbs Calabrese broccoli
- 1.3 lbs Fresh pork sausage
- 14 oz Fiordilatte
- 4 cups Béchamel sauce
- 5 oz Dried sausage
- to taste Grated Parmesan cheese
- to taste Salt and pepper
- to taste Extra virgin olive oil
- 1 clove Garlic
Steps
Clean the broccoli, removing the leaves and using only the florets.
Blanch the broccoli for about 15 minutes in salted water, drain them (keep a little of their water aside), then sauté them in a pan where you have added olive oil and browned a clove of garlic.
Adjust with salt, add pepper or chili pepper, cook for a few minutes and mash them with a fork into a puree, or blend with an immersion blender using a little of their cooking water.Cook the sausage in a pan with very little oil after removing the skin and crumbling it.
Dice and drain the mozzarella.
In the meantime, prepare the béchamel. Heat a liter of milk. In a saucepan, melt 7 tbsps of butter, add 5.5 tbsps of flour, mix, and add salt. Add the hot milk and thicken over low heat, stirring.To simplify the steps, you can add the broccoli puree or blended broccoli at the end of the béchamel cooking.
Assemble the lasagna in a baking pan, place a thin layer of béchamel on the bottom, then lay down the pasta, pour a little béchamel, and add the broccoli with the sausage, spreading well over the lasagna surface, add the mozzarella and sprinkle with Parmesan.
Create additional layers using up all the ingredients, you’ll make about 3 layers. You can finish with all the ingredients or with the pasta sheet covered only with grated Parmesan and mozzarella.Bake for 30 minutes at 350°F. Let rest five minutes before serving.
