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“From Rachael Ray - a 30 minute meal. An interesting lasagna copycat with bread! You can be creative and try other vegetables and cheese combinations.”

Ingredients Nutrition


  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.

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