White lasagne with broccoli and smoked cheese

Creamy and vegetarian, white lasagna with broccoli and smoked cheese are perfect for the holiday menu

White Lasagna with Sicilian broccoli and smoked cheese. A lasagna inspired by my use of Sicilia Sicilian broccoli, dark green, with small flowers and leafy. Today's recipe is actually a recipe of archives dating back to the earliest months of life blog. A few days ago I reread and I shivered in both photo for both text, some’ inaccurate. Then, Since it's a recipe that I like very much, with seasonal vegetables and also perfect for the upcoming holidays, I decided to do it again, take new pictures and rewrite the whole thing. And so now here are the white lasagne with broccoli and smoked cheese.

The broccoli is cooked in a pan with garlic, olive oil and chilli and the result is an extremely tasty vegetarian lasagna. Those who can't do without meat can add a rich sautéed Diced Bacon, but I would recommend that you try the recipe as it stands because it is already very flavorful.

The white lasagna with broccoli and smoked cheese move, Obviously, in a traditional kitchen area, and that is why I decided to make the pasta for lasagna by hand: the recipe and the doses can be found HERE, and I guarantee that the commitment, the result with the homemade pasta is of absolute excellence. If by chance you think you prepare them for Christmas or new year, Remember that the pasta can be prepared in advance and freeze. I leave you remembering to take a look at all my OF LASAGNE OVEN-BAKED PASTA RECIPES and, in addition to SICILIAN RECIPES and I wish you good day.


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  • a pack of fresh egg lasagne (But if you want to make them at home found here the recipe with doses)
  • 1 litre of full cream milk
  • 4 tablespoons flour (about 80 grams)
  • 60 grams of butter
  • salt to taste
  • 1 kg of green Sicilian broccoli
  • a small piece of chili pepper
  • two cloves of garlic
  • a pinch of nutmeg
  • black pepper, to taste
  • salt and extra virgin olive oil, to taste
  • 300 grams of smoked cheese
  • pecorino cheese PDO, to taste
  • grated Parmigiano Reggiano PDO, to taste
  • some flakes of butter
  • 20 grams of breadcrumbs
  • little vegetable broth


To prepare the white lasagna with Sicilian broccoli and smoked cheese, Clean the broccoli from the hard parts and wash them well, then boil them in salted water for 10 minutes and drain. In a pan pour a drizzle of extra virgin olive oil, Add the garlic and chilli, then brown. Add the broccoli and fry them for about 15 minutes, turning them over often. Season with salt and pepper and set aside.

For the bechamel: melt the butter over a saucepan over low heat. Remove the saucepan from the heat and add the flour to the butter, slowly and stirring constantly to form a roux (compound) smooth and homogeneous. Pour slowly the hot milk, causing it to absorb before adding more and add some salt. Cook over low heat stirring constantly: the béchamel sauce will thicken up and will be ready when will veil the spoon. Should not be too thick. Remove from heat and mix in a pinch of nutmeg, grated pecorino and parmigiano.

Preheat the oven to 180 degrees and cut the smoked scamorza into small pieces. In a baking dish put on the bottom a couple of spoonfuls of drinkers and place a first layer of lasagna on the bottom, then part of broccoli, the smoked cheese, Sprinkle with Parmesan and pecorino cheese and cover with bechamel. Repeat until all the ingredients are: I usually get 3-4 layers of lasagna. The last layer of the white lasagna with Sicilian broccoli and smoked cheese just put white sauce, Parmesan cheese, Sprinkle with bread crumbs and some flakes of butter. Pour in the corners of the pan a few tablespoons of vegetable broth. Cover with foil and bake for about 25-30 minutes, then remove the foil and then bake a few minutes, until the surface is golden lasagna. Remove from oven and let stand the white lasagna with Sicilian broccoli and smoked cheese for a few minutes before serving. Bon appétit!

THE PAIRING: We suggest a Sicilian white wine wineryMiceli White Sicilia I.G.T.. We chose the ' Red’ IGT, a wine made from pure Cricket, an ancient white grape typical of Trapani and Marsala. Its intense aromas of fresh fruit, bread and Apple make it perfect for a savoury dish like this lasagna.

White lasagne with broccoli and smoked cheese
White lasagne with broccoli and smoked cheese

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Rosalba December 21, 2015 at 11:11

lovely recipe, I have never made lasagna with white sauce, You can prepare and bake the day before? Thanks

Ada Parisi December 21, 2015 at 12:54

Hi Rosalba, Yes, You can prepare it the day before, taking care to abound with bechamel and make her not too dense. I suggest you do the lasagna and bake, and keep aside a little’ of bechamel (in the refrigerator) to put it on the lasagna with a little’ cheese and butter before heating it, so will become more smooth and creamy. Let me know. ADA

Salvatore November 4, 2015 at 08:38

Good morning Ada. Your Sicilian dishes with something I like always. I've always done Sicilian broccoli, how we prepare you, with the rigatoni. Sunday I'll make lasagna according to your recipe, I'm sure it will be delicious . A warm greeting. Salvatore

Ada Parisi November 4, 2015 at 13:35

Thank You Savior. Know that even though I don't do Sicily Sicilian recipes in my heart! Try them and let me know!

Roula March 27, 2015 at 12:14

Sorry about the sauce, 30 g butter isn't cheap for a liter of milk?? Ηο had to add butter and flour.

Sicilians creative in the kitchen March 27, 2015 at 13:51

Hello! butter can also increase up to 50 grams. I tend to put 30 because’ using whole milk and then the grated cheese is already’ fat enough. The flour does not increase tips because’ cold thickens a lot and in lasagna should be smooth. In grams 4 tablespoons are about 60 grams. ADA

Martina January 1, 2014 at 12:32

Hört sich sehr lecker an. Muss gestehen, dass ich Lasagne in dieser Art und Weise noch nie gegessen habe, Aber das Rezept werde ich ganz sicher auch ausprobieren. Bin sehr gespannt, wie es schmecken wird. Optisch die schon jetzt ein Hingucker.

Sicilians creative in the kitchen January 1, 2014 at 14:06

Hallo Martina und wilkommen, Wenn du diese probierst aus Lasagna, Sage mir was du denkst: sind lecker und leicht.. ADA

Assunta March 22, 2013 at 20:20

must be very good I love broccoli don't eat them in every way but so’ I've never tried I'm’ no doubt Sunday, thanks.

fratelli_ai_fornelli March 23, 2013 at 00:20

And let us know if you like, I recommend!!! Dear greetings

Elena 17 March 2013 at 15:46

done today x Sunday lunch ... I made only two changes the sauce I made it with 50 grams of butter and flour 500 ml of milk and I added bacon. GRZ wonderful idea that made me do a gorgeous figure.. 🙂

fratelli_ai_fornelli 17 March 2013 at 15:55

I'm glad Elena! The bacon or pancetta the round up…. I think she make up too… A hug Ada

Elena 11 March 2013 at 19:20

great recipe,as always besides. I will bring them x lunch on a Sunday. I wanted to ask Sicilian broccoli are those round or elongated and pointy shaped ones?? :-/

fratelli_ai_fornelli 11 March 2013 at 20:07

Hi elena.io I like a Sicilian rounds that are more sweet kisses

conunpocodizucchero.it March 9, 2013 at 07:09

mmmmm!!!! every day I tell myself I never blog name was more appropriate for your!!! 🙂

fratelli_ai_fornelli March 9, 2013 at 12:16

He thinks I I repented the second after purchasing it….. Kisses!!!


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