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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.”
READY IN:
45mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  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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