Ingredients
For the Lasagna
- ½ onion, finely chopped
- 1 head broccoli
- Small bunch fresh basil
- Small bunch fresh parsley, chopped
- 500 g (17.6 oz) fresh lasagna sheets
- 500 g (17.6 oz) ground beef
- 200 g (7 oz) mushrooms, sliced
- 200 g (7 oz) provolone cheese, cubed
- 200 g (7 oz) mozzarella cheese, cubed
- Grated Pecorino Romano or Parmesan
- 50 g (1.75 oz) butter
- ½ cup red or white wine
- Extra virgin olive oil
- Salt and black pepper to taste
For the Béchamel Sauce
- 50 g (1.75 oz) butter
- 50 g (1.75 oz) all-purpose flour
- 2 cups (500 ml) whole milk
- Pinch of ground nutmeg
👩🍳 Instructions
1️⃣ Prepare the Filling
Cut the broccoli into small florets and finely chop the stem so nothing goes to waste.
Bring a pot of salted water to a boil and cook the broccoli for about 7 minutes, until tender but still bright. Drain and set aside.
In a large skillet, heat a drizzle of olive oil over medium-high heat. Add the chopped onion and sauté for about 5 minutes until soft and translucent.
Pour in a splash of wine and let it reduce slightly. Add the sliced mushrooms, butter, and parsley. Stir and cook until the mushrooms soften.
Add the ground beef, breaking it apart with a spoon as it browns. Season with salt and pepper. Pour in the remaining wine and cook until the liquid has mostly evaporated.
Fold in the drained broccoli and lightly mash it into the meat mixture for better texture. Tear in fresh basil leaves, stir well, and remove from heat.
2️⃣ Prepare the Béchamel
In a saucepan over medium-low heat, melt the butter.
Add the flour and stir continuously to form a smooth paste (roux).
Slowly pour in the milk while whisking constantly to prevent lumps.
Keep whisking until the sauce thickens and becomes smooth and creamy.
Season with a pinch of nutmeg, stir once more, and remove from heat.
3️⃣ Assemble the Lasagna
Spread a thin layer of béchamel sauce across the bottom of your baking dish.
Add a spoonful of the beef and broccoli filling.
Place a sheet of fresh lasagna on top, pressing gently to level it.
Spread more béchamel over the pasta, followed by more filling and a mix of provolone, mozzarella, and grated Pecorino or Parmesan.
Repeat the layering process until ingredients are used, lightly pressing each layer to compact it.
Reserve enough béchamel for the final top layer.
Finish with a sheet of pasta, cover generously with the remaining béchamel, and sprinkle with more grated cheese.
Cover the dish loosely with foil (making sure it doesn’t touch the sauce).
Bake in a preheated oven at 180°C (356°F) for 20 minutes.
Remove the foil, add an extra sprinkle of cheese if desired, and bake for another 10 minutes until golden and bubbling.
💡 Helpful Tips
- Use an 11-inch baking dish for ideal layering; increase quantities if using a larger pan.
- Chop and cook broccoli stems — they add great texture and nutrition.
- Brown the beef over medium-high heat, but avoid scorching it.
- If you don’t have wine, water can work, though wine adds more depth.
- Add milk gradually when making béchamel and whisk constantly for a silky finish.
- Trim pasta sheets if needed so every corner of the dish is filled.
- Gently press down each layer before adding sauce for a more structured slice.
🍽️ Serving
Allow the lasagna to rest for about 20 minutes after baking so it sets properly.
Run a knife along the edges, cut into portions, and lift out with a flat spatula.
Finish with a generous dusting of Pecorino Romano or Parmesan just before serving.
