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Lasagna with broccoli and asiago cheese

⏱ 90 min🍳 45 min👤 3 pp★★★☆☆

This lasagna with broccoli and asiago cheese was invented almost by accident one day when the fridge was virtually empty, except for some lovely, freshly picked broccoli from the garden and a small piece of my favourite cheese, asiago. Of course, you can use other types of cheese according to taste, such as the more strongly flavoured such as taleggio or even the most delicate soft cheese. And other types of greens, such as cauliflower, Brussels sprouts or cabbage can also be combined with diced pancetta. The nice thing about this is that you can make lasagna with very few simple ingredients, often those that you have lying around in the fridge. Today’s recipe is a great idea for using up broccoli, and is even good for those who don’t usually like broccoli. And again, if you are leaving for your annual summer holiday, take advantage of this great recipe to get rid of a thousand bits and pieces that are left in the fridge, and which you don’t know what to do with!

Ingredients

Nutritional values 520 kcal / serving
Protein
28g
Carbohydrates
42g
Fat
28g
Fiber
3g

* approximate values per serving

Information
90 minutes Total time
45 minutes Active time
Serves 3 persons
★★★☆☆ Challenging

Preparation

If you’re not using a ready-made sauce, start making your béchamel with butter and flour and then adding milk. Mix well so as not to get any lumps. Add salt and nutmeg to taste. Separately, blanch the broccoli and cut the cheese into cubes. Finally blanch the lasagna briefly (only if you’re using the type that requires it). Blend half the broccoli with a bit of béchamel and water from its cooking water so as to obtain a kind of creamed broccoli. Grease a baking dish and then smear some of this creamed broccoli over the bottom. Now proceed to make the layers, adding lasagna, creamed broccoli, broccoli florets, diced Asiago cheese and grated Parmesan. Add a few tablespoons of béchamel and repeat until all ingredients are used up. Finish with béchamel, parmesan cheese and some butter. Bake at 180°C for 45 minutes, then serve.

Tips
To prepare this recipe you could use various vegetables belonging to the cabbage family, and different types of cheese. The general rule is that the combination of cabbage and cheese, if well balanced, always works well. You can also combine different cheeses, creating a lasagne with cabbage or broccoli and many different cheeses, diced and mixed together. The heat of the oven, blending them, will do the rest of the work, handing you back a unique and deliciously intense flavour.
Trivia
In the famous book, The Art of Cooking, Apicius speaks of lasagna as a favourite dish of Cicero. Obviously it was not this one with broccoli and asiago cheese, but almost certainly the more famous one with Bolognese-style meat sauce. Another curiosity: the term comes from the Latin ‘lasanum’ which means container. So the container in which they were baked gave its name to the famous dish that is now envied and copied throughout the world.

Step by step

Ingredients
Ingredients
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Additional information

Baked Lasagnetta with Broccoli and Asiago

One of the tastiest variations of baked lasagnetta with broccoli is the oven-baked version. To achieve a golden and crispy crust, after assembling the dish, you can sprinkle a generous amount of grated cheese on top. This way, the lasagnetta will transform into an irresistible dish, perfect for a family dinner or to impress guests. Baking will allow the flavors to meld further, making each bite even more flavorful. Additionally, you can enrich the preparation by adding slices of cooked ham or speck between the layers of lasagna for an extra touch of savoriness. This baked version is ideal for those who love crunchy textures and intense flavors.

Venetian Lasagnetta with Broccoli and Asiago

The lasagnetta with broccoli and asiago also has a typical variant from the Venetian tradition. In this version, the broccoli is boiled and combined with a layer of fresh ricotta, making the dish even creamier and more enveloping. The lasagna is alternated with layers of béchamel and asiago cheese, typical of the region, which gives a unique and characteristic flavor. This dish, in addition to being an excellent choice for a Sunday lunch, is perfect for celebrating the authentic flavors of Veneto. Served hot, the Venetian lasagnetta is a true journey through the flavors of the local culinary tradition, ideal for those who wish to savor dishes linked to their gastronomic culture.

Light Lasagnetta with Broccoli and Asiago without Béchamel

For those seeking a lighter version of lasagnetta with broccoli and asiago, it is possible to prepare a light dish without using béchamel. In this variant, you can replace the béchamel with low-fat Greek yogurt or a tofu cream, which will make the dish creamy without weighing it down. The blanched broccoli can be blended and mixed with a bit of cooking water to create a light sauce. By using whole wheat lasagna, you will obtain a dish rich in fiber and nutrients. This preparation is ideal for those following a balanced diet but who do not want to give up flavor. It is also perfect for those with lactose intolerance, making the recipe suitable for a wider audience.

Nutritional Benefits of Lasagnetta with Broccoli and Asiago

Broccoli, the main ingredient of lasagnetta with broccoli and asiago, is a food rich in beneficial properties. They are known for their high content of vitamins C and K, as well as providing a good dose of fiber and antioxidants. These nutrients are essential for the immune system and bone health. Additionally, broccoli is low in calories, about 34 calories per 100 grams, making them an excellent choice for those looking to maintain a healthy weight. Asiago, the typical cheese used in the recipe, provides protein and calcium, thus contributing to a balanced diet. Together, these ingredients make lasagnetta not only delicious but also nutritious and healthy.

Can you freeze Lasagnetta with Broccoli and Asiago?

Yes, lasagnetta with broccoli and asiago can be safely frozen. To achieve the best results, it is advisable to freeze it before cooking. After assembling the layers of lasagna, cover the dish well with plastic wrap or aluminum foil and place it in the freezer. This way, you can store it for up to 2-3 months. When you are ready to enjoy it, simply thaw it in the refrigerator for a few hours and then bake it in the oven as indicated in the recipe. Alternatively, if you have already cooked the lasagnetta, you can freeze the ready portions, making sure to separate them well to facilitate reheating. This practice is very useful for always having a tasty and nutritious meal on hand.