Broccoli and Three
cheese Lasagna
Hands on Time: 15
minutes
Total Time: 75 minutes
Serves: 6-8
Ingredients:
15 oz ricotta cheese, about 1 ¾ cups
1 pound frozen broccoli florets,
thawed, and chopped
2 ¼ cups grate mozzarella
½ cup grated Parmesan
Kosher Salt and Black pepper
24 oz mariana sauce
¾ cup heavy cream
8 lasagna noodles
Olive oil spray. Olive oil is pictured, but I found the spray to be just as effective, and easier to apply
Directions:
- Heat oven to 400 degrees. In a large bowl, combine the ricotta, broccoli, 2 cups of the mozzarella, ¼ cup Parmesan, ½ tsp salt and ¼ tsp pepper.
- In a small bowl , combine the marina sauce and cream
- Assemble the lasagna: Spoon a thin layer of the sauce into the bottom of an 9x12 baking dish. Top with noodles. You may have to break some, but that’s ok. To help the lasagna hold together when it’s cut, alternate the direction of the noodles in each layer.
- After the noodles, use a quarter of the sauce, a third of the broccoli mixture. Repeat until all ingredients have been used. The uppermost layer should be noodles, sauce, then the last ¼ cup of mozzarella, and ¼ cup parmesan.
- Spray a piece of foil with olive oil spray and bake until noodles are tender, about 35 to 40 minutes. Remove foil and bake until top is golden brown, about 10 to 15 more minutes. This is on a baking pan for over flow, but also, we used the grill as the oven so the house wouldn't get hot!
Serve with: salad and Garlic Bread
