Recipe from Martin Gonzalez, chef/owner
Toast Enoteca & Cucina
927 J Street, East Village
Intimate and chic, Toast Enoteca & Cucina takes the traditional wine-bar concept to an entirely new level. Tucked in San Diego’s downtown East Village neighborhood next to Petco Park, Toast features a full authentic Italian menu along with a true Italian wine-tasting experience.
Toast Enoteca & Cucina’s chef/owner Martin Gonzalez puts a unique twist on the typical lasagna with a tomato/meat sauce by introducing a combination that includes fresh broccoli, flavorful Italian sausage and imported Parmesan cheese. This lasagna tastes lighter and fresher on the palate and is sure to impress family and guests. Duplicate this recipe easily at home by using pre-made Italian sausage from your local butcher instead of making your own. Make sure the lasagna pasta is the right size for the tray you are using to cook and serve it in. Layer ingredients and bake until cheese on top is golden brown and crispy.
Toast Enoteca & Cucina – Lasagna ai brocolli e salsicce
5 ounces broccoli
1 pinch salt
1 pinch pepper
2 1/2 ounces Italian sausage
Extra virgin olive oil for sautéing
1/4 cup béchamel sauce (your favorite basic recipe)
1 1/2 ounces Mozzarella cheese
2 ounces pasta for lasagna
1/2 ounce Parmesan cheese
In a medium pot, 3/4 filled with wáter, boil and cook broccoli until tender (approximately 30 minutes). Add salt and pepper.
After boiling put half the broccoli in a food processor and purée. Chop the rest into small pieces with a knife, then mix the puréed brocolli with the chopped pieces.
Sautée the sausage in a medium pan with extra virgin olive oil on medium heat until crispy, approximately 5 minutes.
Place all the ingredients together in the following order: Broccoli, sausage, béchamel sauce, mozzarella cheese, pasta.
Repeat this process twice and on the third and final time cover it with the parmesan cheese.
Cook in oven at 375 degrees F. for about 15-20 minutes or until Parmesan on top is golden and crispy.