Spicy lasagne with broccoli

SPICY LASAGNE 03584 with BROCCOLI INGREDIENTS for 4 PEOPLE 160 g of dried lasagna, 1 kg fresh or frozen broccoli, 400 g tomato pulp, 90 g smoked, 30 g of salted capers, 2 anchovy fillets, 1 clove of garlic, 1 chilli, 20 g olive oil, salt.

Clean PROCESS, wash and divide the fresh broccoli florets; boil them in plenty of lightly salted water for 15 minutes (if broccoli are frozen, follow package instructions), then drain into the cooking water.

Boil al dente lasagna in the cooking water of broccoli, drain and throw those hands in a bowl of cold water to stop the cooking.

Drain and gently place them well stretched on a clean cloth.

In a nonstick saucepan you heat the oil with the garlic peeled and whole chilies.

Add the chopped anchovies, capers washed and dried and the tomato pulp.

Add salt and cook about 10 minutes.

Remove the garlic and chilli.

Place at the bottom of a baking dish a tablespoon of tomato sauce, then a layer of pasta, one of broccoli and keep it up until the end of the ingredients, making sure to end with a layer of broccoli.

Cut into cubes the scamorza cheese, arrange on lasagna, put in the oven already warm (180° c) for 10 minutes, then passed the dish under the grill for 5-8 minutes more, or until it will be formed a thin crust on the surface.

Served piping hot.