Lasagna with broccoli and sausage, creamy and delicious, a flavorful main course perfect for Sundays and holidays. The recipe is very simple; you can use either ready-made or homemade pasta sheets. The broccoli is cooked in a pan with garlic and oil, while the sausage is browned separately, without additional fats. Then just layer the classic ingredients with the addition of béchamel sauce, and bake everything in the oven… your lasagna will be ready for the table, even those who don’t particularly like broccoli will enjoy it!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 4People
- Cooking methods: Oven, Stove
- Seasonality: Fall, Winter, and Spring
- Energy 563.67 (Kcal)
- Carbohydrates 52.52 (g) of which sugars 11.31 (g)
- Proteins 22.15 (g)
- Fat 30.40 (g) of which saturated 9.61 (g)of which unsaturated 5.03 (g)
- Fibers 5.26 (g)
- Sodium 1,773.46 (mg)
Indicative values for a portion of 300 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
- 7.8 oz thin egg lasagna
- 2 broccoli
- 8.8 oz sausages
- 2.75 cups béchamel sauce
- 1 clove garlic
- 1 pinch chili pepper (optional)
- Grana Padano cheese, grated
- breadcrumbs
- extra virgin olive oil
- salt
Tools
- Baking dish
- 2 Pans
- Pot
- Colander
Preparation
Wash the broccoli and clean them by separating the florets. Heat a pan with a drizzle of oil, a clove of garlic, and a pinch of chili pepper (if you like).
Add the broccoli, salt, moisten the bottom with a little water, and cook for about ten minutes until tender (1).
Meanwhile, peel the sausages, crumble them with your hands, and brown them in another non-stick pan without adding oil. If you wish, you can deglaze with a bit of white wine.
Boil the sheets of egg pasta in salted boiling water for 1 minute, drain them, and let them dry on a towel.
Now, start assembling the lasagna: grease the bottom of the baking dish with a thin layer of béchamel, then place a layer of pasta, more béchamel, some broccoli, the sausage, and a sprinkle of Grana (2).
Continue layering until all ingredients are used, you should be able to make 4-5 layers in total.
Sprinkle the surface with plenty of béchamel, Grana, and a little breadcrumbs (3).
Place the baking dish in a fan oven at 365-375°F and bake for about 25 minutes, or until the crust is golden brown to your liking.
The lasagna with broccoli and sausage is ready, let it cool for a few minutes before cutting and serving… enjoy your meal!
Tips and notes
You can prepare the lasagna in advance and reheat it in the oven when needed.
Leftover portions can be frozen in standard parchment paper or aluminum trays.
FAQ
Can I use raw pasta sheets?
Sure, but I prefer to blanch them as they end up less dry and cook more evenly.
Can I make the pasta sheets myself?
Of course, you can mix 2 large eggs with 100 g of all-purpose flour and 100 g of semolina flour, then roll the dough with a pasta machine or rolling pin.
How can I substitute the broccoli?
You can use white or colored cauliflower, or even broccoli rabe.
