Lasagna di Broccoli

1 hour
  • Total Time: 1 hour
  • Yield: 6 1x


  • 1 pound lasagna
  • 2 pounds broccoli, stalks removed, cut into florets
  • 1/2 cup Parmigiano cheese, grated
  • 16 ounces mozzarella, chopped
  • 2 cloves garlic
  • 1/4 cup olive oil
  • Salt, to taste

For the Béchamel

  • 4 ounces butter
  • 32 ounces whole milk
  • 4 tablespoons flour
  • Pinch of salt
  • Nutmeg, to taste

Which wine do
I pair with this recipe?

Check out our wine pairings to complement this recipe!

Find Out


  1. Bring a large pot of salted water to a boil. Cook the lasagna until very al dente (1/2 of package instructions). Drain and lay flat on paper towel or clean dish cloth.

Prepare the Broccoli

  1. Cut the broccoli into florets and steam for a few minutes until al dente. In a large skillet, over medium heat, sauté the garlic in olive oil and add the broccoli. Remove the garlic, add salt. Mix well and remove from heat. With a fork, coarsely crush the broccoli, leaving about half whole. Mix in the Parmigiano.

Prepare the Béchamel

  1. In a saucepan, melt the butter over low heat, slowly pour in the flour and milk, constantly mixing with a wooden spoon or whisk.
  2. Add salt and a pinch of nutmeg. Bring the mixture to a boil, mixing so that no lumps remain. Cook for a few minutes until it is a thick cream.

Prepare and Bake the Lasagna

  1. Drizzle some olive oil over the bottom of the baking tray. Add a layer of lasagna. On top of it, distribute about 1/3 of the broccoli mixture and 1/3 of the mozzarella. Spoon about 1/4 of the béchamel evenly over the mozzarella and broccoli. Continue for 2 more layers and end with a layer of lasagna. Spoon on the remaining béchamel on top and sprinkle with Parmigiano.
  2. Preheat the oven to 350 degrees F. Cook for about 30 minutes, until the top is golden.
  3. Serve Immediately.

Ed's Review

Béchamel,  Béchamel  mucho,
Como si fuera esta noche la última vez,
Béchamel, Béchamel  mucho,
Que tengo miedo a perderte, perderte después

That’s right, there’s mucho béchamel in this lasagna di broccoli. There’s also mucho broccoli. Focus on that, rather than the quart of milk that I used to make the béchamel. Broccoli is a wonder food, chock full of vitamins, minerals, and fiber. Béchamel has lots of calcium (and fat too).

I tried making a version of this lasagna without the béchamel. It was so dry that I needed a glass of milk to wash it down. So I figured, why not use the béchamel, and enjoy the lasagna (with a glass of wine to wash it down).

Bésame Mucho y Buon Appetito!

Edwin Garrubbo

4 thoughts on “Lasagna di Broccoli”

  1. Hello Edwin Garrubbo:

    I’ve made quite a few of your recipes already, most recently, the Pasta with Sausage and Cream. Delicious!

    This recipe looks pretty interesting as well. I have one question though.

    “In a large skillet, over medium heat, sauté the garlic in olive oil and add the broccoli. Remove the garlic, add salt. Mix well and remove from heat.”

    Remove the garlic? I’m guessing that you put cloves in whole? Is there a reason not to leave them in. Just curious.

    Hoping that you have a great day today.


    • Hi. Yes, the garlic flavors the oil and then you remove it. alternatively, thinly slice or mince it, and leave it in. Buon appetito! Ed


Leave a Comment

Recipe rating


Guida Garrubbo Book

Garrubbo Guide Book

The Importance of
Eating Italian

The ultimate guide to Italian food, wine, and culture!