How to make
Break up the broccoli into pieces and remove the tough stalk at the base. Boil the pieces in lightly salted water for 10 minutes and then finely chop them.
Put the lasagna crusts in warm water to hydrate them for 15-20 minutes, preferably in two bowls, so that they are not in a pile. Also follow the instructions on the package, because there are different types.
Prepare a cheese mixture by crumbling or crushing the blue and sheep milk cheese with the ricotta with a fork. Grate half of the provolone over them and mix.
For the other part of the filling, add olive oil and finely chopped chives to the chopped broccoli.
Make the Béchamel by heating the butter over low to medium heat. Pour the flour and mix for 2-3 minutes, until the raw aroma disappears and aquires a nice smell. Then pour it gradually or a thin trickle the hot milk, while beating constantly with a wire whisk. Add salt, nutmeg and white pepper and stir over low heat, until the mixture thickens.
Distribute 3-4 spoonfuls of the prepared Béchamel on the bottom of a 11x7″ (28/18 cm) rectangular baking pan. Place three lasagne crusts at a time, by making sure that they do not stick together and break when you remove them from the water.
Between the crusts, distribute the broccoli, cheese and then Béchamel, again crustsand so on, until the products are used up. Just cover the last crusts with Béchamel and sprinkle with the remaining provolone or mozzarella.
Bake the lasagna at 360°F (180°C) in a preheated oven for about 25-30 minutes, or until it aquires a golden brown color. Then you can increase the heat to 370°F (190°C), until a nice crust is obtained.
Serve this aromatic Broccoli and Cheese Lasagna warm and enjoy.
Enjoy your meal!
Tip: To make it even juicier, you can make more béchamel by increasing the quantity of the products for it.
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