Broccoli Breadzagna Recipe

Name: Broccoli Breadzagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 loaf semolina bread, sliced 1 inch thick; 3 teaspoons garlic, minced; ½ 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; ½ teaspoon ground nutmeg; 2 cups ricotta cheese; 1 cup parmigiano-reggiano cheese, grated; 2 cups provolone cheese or 2 cups asiago cheese, shredded

Servings: persons

1 loaf semolina bread, sliced 1 inch thick
3 teaspoons garlic, minced
½ 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
½ teaspoon ground nutmeg
2 cups ricotta cheese
1 cup parmigiano-reggiano cheese, grated
2 cups provolone cheese or 2 cups asiago cheese, shredded

1
Preheat the broiler.
2
Toast half of the bread slices at a time on a baking sheet.
3
Rub both sides of the toast with the cut garlic and drizzle 1/2 cup olive oil over the slices.
4
While the bread is cooking, in a large skillet, heat the remaining 3 tablespoons olive oil over medium high heat.
5
Add the onion and bell pepper and cook until slightly softened, 2 to 3 minutes.
6
Add the broccoli florets and chicken broth and bring to a simmer.
7
Cover the pan and cook until the broccoli is tender, about 8 minutes.
8
Uncover and boil until the liquid evaporates, 1 to 2 minutes.
9
Season to taste with salt and pepper.
10
In a medium saucepan, melt the butter over medium heat.
11
Whisk in the flour and cook for 1 minute.
12
Whisk in the milk, bring to a boil, then lower the heat and simmer, stirring often, until thick and smooth, about 5 minutes.
13
Season the sauce with salt, pepper and the nutmeg.
14
Preheat the oven to 450F.
15
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.
16
Layer the remaining bread slices, broccoli mixture, sauce and all of the provolone cheese on top.
17
Bake until brown and bubbling, 10 to 15 minutes.

1136

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 loaf semolina bread, sliced 1 inch thick, 3 teaspoons garlic, minced, ½ cup extra virgin olive oil, 3 tablespoons extra virgin olive oil, and more.

Yes, Broccoli Breadzagna falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Broccoli Breadzagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions