Clean the broccoli and cut into pieces.
In a pan, heat the EVO oil and sauté the garlic.
Add the crumbled sausage and cook for a few minutes.
Add the broccoli and water, cover and cook until the broccoli is tender.
In a 20x20 baking dish, spread a layer of béchamel sauce.
Place a lasagna sheet, add the broccoli and sausage mixture, pieces of mozzarella, and Parmesan.
Repeat the layers until the ingredients are used up, finishing with béchamel and Parmesan.
Bake in a preheated oven at 180°C for about 40 minutes.
Let cool slightly before serving.
20x20 baking dish
Pan
Store in the refrigerator for up to 2 days.
Perfect for a Sunday lunch.
Italy, Emilia Romagna
| Energy (kcal) | 206.32 |
| Carbohydrates (g) | 13.67 |
| of which Sugars (g) | 2.56 |
| Fat (g) | 11.99 |
| of which Saturates (g) | 4.52 |
| Protein (g) | 10.7 |
| Fiber (g) | 1.02 |
| Sale (g) | 0.31 |
