- 500g of lasagna Pasta Armando
- 450 g of broccoli
- 400 g of sausage
- 1 clove of garlic
- 100 g of Parmigiano Reggiano
- 100 g of white scamorza
- 70 g of smoked scamorza cheese
- 1 l of béchamel sauce
- Extra virgin olive oil
- Salt
- Pepper
Clean the broccoli, remove the stem and cook it in boiling water for about 10 minutes.
While you wait, remove the casing from the sausage, cut it with a knife, and brown it in a nonstick pan with a drizzle of extra virgin olive oil and a clove of garlic. Once the garlic is browned, remove it and continue cooking the sausage until it's cooked through.
Dice both types of scamorza and set aside.
Once the broccoli is ready, drain it and blend it with a hand blender.
Make a thin béchamel sauce. Combine the hot roux (butter and flour) with the cold milk. This will prevent lumps from forming.
Always whisk while cooking and as soon as it is ready, cover it immediately with cling film.
It's time to layer the cake. Preheat the oven to 180°C (350°F).
Spread a light layer of béchamel on the bottom of the baking dish, add the layers of Pasta Armando lasagna (which does not need to be precooked), more béchamel, the broccoli cream, the sausage, the Parmesan, the cubes of white and smoked scamorza cheese and the lasagna sheets again.
Repeat this process 3 times.
On the fourth layer, add everything except the scamorza.
Bake in the oven for 30/35 minutes.
Enjoy your meal!
