Broccoli and Sausage Lasagna

Method

1. Remove the casing from the sausage and break it into small pieces.
2. Heat a drizzle of oil in a pan, add whole garlic cloves (to be removed later), and sauté the sausage pieces until browned but not fully cooked.
3. Separate the broccoli florets from the stems. Cut the stems into small pieces and set the florets aside.
4. Bring salted water to a boil and cook the stem pieces for 4-5 minutes.
5. After 5 minutes, add the broccoli florets to the pot and cook for another 5 minutes. Drain and lightly press the broccoli to remove excess water.
6. In a separate bowl, mix a portion of the cooked broccoli into a classic béchamel sauce and blend with an immersion blender until smooth. Adjust amount to taste.
7. Return the pan with the sausage to medium heat, remove the garlic cloves, add the remaining broccoli, and stir briefly to combine. Optionally, deglaze with white wine and let it evaporate.
8. Cut the provolone piccante into small cubes or grate it.
9. Assemble the lasagna: spread a thin layer of broccoli béchamel on the bottom of a baking dish.
10. Place a layer of fresh lasagna sheets (no pre-boiling needed) over the béchamel.
11. Add a layer of sausage and broccoli mixture, some provolone piccante, and more béchamel. Repeat layers until ingredients are used, ending with a layer of pasta.
12. Top with remaining béchamel and sprinkle with Parmigiano-Reggiano.
13. Bake in a static oven at 200°C (400°F) for about 30 minutes. If desired, finish with a few minutes under the grill for extra browning.
14. Remove from oven and let rest for a few minutes before cutting to prevent the lasagna from falling apart.