Broccoli Breadzagna

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 loaf semolina bread, sliced 1 inch thick
• 3 teaspoons garlic, minced
• 1/2 cup extra virgin olive oil
• 3 tablespoons extra virgin olive oil
• 1 large onion, thinly sliced
• 1 red bell pepper, seeded and thinly sliced
• 2 large head broccoli, trimmed and cut into small florets (about 1 1/2 pounds)
• 1 cup chicken broth
• salt and pepper
• 3 tablespoons butter
• 3 tablespoons milk
• 1/2 teaspoon ground nutmeg
• 2 cups ricotta cheese
• 1 cup parmigiano-reggiano cheese, grated
• 2 cups provolone cheese or 2 cups asiago cheese, shredded

Recipe

• 1 preheat the broiler. toast half of the bread slices at a time on a baking sheet. rub both sides of the toast with the cut garlic and drizzle 1/2 cup olive oil over the slices.
• 2 while the bread is cooking, in a large skillet, heat the remaining 3 tablespoons olive oil over medium high heat.
• 3 add the onion and bell pepper and cook until slightly softened, 2 to 3 minutes.
• 4 add the broccoli florets and chicken broth and bring to a simmer.
• 5 cover the pan and cook until the broccoli is tender, about 8 minutes.
• 6 uncover and boil until the liquid evaporates, 1 to 2 minutes. season to taste with salt and pepper.
• 7 in a medium saucepan, melt the butter over medium heat.
• 8 whisk in the flour and cook for 1 minute.
• 9 whisk in the milk, bring to a boil, then lower the heat and simmer, stirring often, until thick and smooth, about 5 minutes.
• 10 season the sauce with salt, pepper and the nutmeg.
• 11 preheat the oven to 450°f.
• 12 layer half the bread in a 9 by 13 inch casserole; spread with half of the broccoli mixture and top with ricotta, a few ladles of the sauce and the parmigiano-reggiano.
• 13 layer the remaining bread slices, broccoli mixture, sauce and all of the provolone cheese on top.
• 14 bake until brown and bubbling, 10 to 15 minutes.