Broccoli Breadzagna

Directions

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