The lasagna with broccoli is a dish full of taste, with sausage and of course with the béchamel sauce, classic in Rome, instead of the usual ragù, very nutritious. Few ingredients to make a different lasagna but always tasty and creamy. Broccoli must be reduced to a mush, to be sautéed with the sausages and then with the béchamel sauce. As last you have the passage in the oven, to be enjoyed with a good fruity white wine.
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LASAGNA BROCCOLI
Try the lasagna with broccoli boiled and then sauté in a frying pan, combined with sausages and then béchamel.
Take the broccoli and cut away the hard white stem (1) to keep only the soft and green parts. Wash them (2). Put on the fire a pot plenty of salted water, and let boil, then simmer the green parts of the broccoli (3).
While boiling the broccoli, prepare the sausages, engraving (4) on the gut with the knife. Then remove the gut (5) from the meat and start chopping the pulp (6) into very small pieces. Leave aside on a saucer.
After 15 minutes the broccoli should have boiled (7) and you can drain them (8) and place on the cutting board (9).
Chop the broccoli (10), place them in a bowl and start mush them with a fork (11), to make a sort of puree. Leave aside in the bowl (12).
Pour six tablespoons of extra virgin olive oil in a pan (13) to heat over medium heat. Peel the garlic (14) and put it to brown in hot oil (15).
Then add the sausage (16) and let it brown, stirring it (17) often to cook it a little. Add some salt (18).
After few minutes add the broccoli (19), sprinkle with freshly ground black pepper (20) and stir (21) to mix the ingredients for about 10 minutes.
In the meantime prepare the béchamel. Take the butter and put it in a pot under low heat to melt it (22). Add the nutmeg in the milk (23), and heat it in the microwave. Once melted the butter, add the flour to the pan (24), passing it in a sieve.
Take a whisk and mix butter and flour (25), to obtain the thick mixture (the roux). Then pour over the milk (26), continuing to stir with the whisk (27) until you have the creamy béchamel. Add a pinch of salt, and turn for 15 minutes, before turning off the heat.
Now remove the clove of garlic (28) from the broccoli, on which you pour all the béchamel (29). Mix well (30).
Take the caciotta cheese, slice it (31) and cut into very small cubes (32). Leave aside on a saucer (33).
In the meantime put a pot plenty of salted water to boil. Dip the lasagna sheets (34) and cook for the time indicated in the package. Place on baking dish with a knob of butter (35), to melt using the heat of the water. Once the lasagna sheets are ready, take to place on a clean cloth (36) and dry.
Now take a lasagna sheet and place it on the bottom of the tray (37). Top with four or more tablespoons of condiment (38) of broccoli and béchamel, and flatten it with the spoon to cover the entire sheet (39).
Take the caciotta cheese and spread a few cubes on the dressing (40), evenly (41), and then place a second sheet (42).
Put a few tablespoons of dressing (43), and flatten it evenly (44). Then spread again few cubes of the caciotta cubes (45).
Place on another sheet (46) where you will put the remaining condiment (47), spreading it well (48) evenly.
Add the remaining caciotta cubes (49), and then bake (50) the tray in a preheated oven at 180° C for about 25 minutes. Then take off from the oven (51) and leave to rest for five minutes before serving.
