How to make it

  • Cook your pasta and broccoli separately
  • Drain and keep warm
  • Meanwhile make bechemel sauce
  • Heat oven to 400 degrees.
  • Make the bechamel:
  • Melt your butter in saucepan over medium heat.
  • Once melted, add your flour and stir it into the butter until smooth.
  • Cook the mixture together for a minute, stirring constantly.
  • Pour in a small drizzle of your milk, whisking constantly into the butter-flour mixture until smooth.
  • Continue to drizzle milk, small amount at a time, whisking constantly. Once all of the milk is added, add the salt, garlic, nutmeg, and few grinds of black pepper, and bring the mixture to a lower simmer and cook it, stirring frequently, for 10 minutes.
  • Taste and adjust seasonings if needed.
  • Assemble and bake:
  • Add the bechamel to the bowl with the pasta and broccoli .
  • Stir in mozzarella and half of grated Parmesan or Romano until combined.
  • Pour into a lasagna pan, deep 9×13-inch baking dish or 3-quart casserole dish and coat with remaining Parmesan or Romano.
  • Bake for 20 to 30 minutes, OR until the edges nicely browned
  • Serve warm
  • Reheat as needed.
  • Note: sprinkle some parsley or paprika over top of baked casserole for a more festive look

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