My poor meat and potatoes husband. I keep feeding him these vegetarian meals. If he doesn’t love the dish, his comment will usually be “This’d be better with some chicken in it.” Fortunately, this lasagna didn’t get the chicken comment.
This recipe is from Real Simple, December 2009.
No substitutions were made.
broccoli and three-cheese lasagna
1 15 oz container ricotta
1 lb frozen broccoli florets – thawed, patted dry and chopped
2 1/4 c grated mozzarella
1/2 c grated Parmesan
Kosher salt and black pepper
1 16 oz jar marinara sauce
1/2 c heavy cream
8 no-boil lasagna noodles
Heat oven to 400 degrees. In a large bowl, combine the ricotta, broccoli, 2 cups of the mozzarella, 1/4 c Parmesan, 1/2 tsp salt and 1/4 tsp pepper. In a small bowl, combine the marinara sauce and cream.
Spoon a thin layer of the sauce into the bottom of an 8-inch square baking dish. Top with 2 noodles, a quarter of the remaining sauce, and a third of the broccoli mixture; repeat twice. Top with the remaining 2 noodles and sauce. sprinkle with the remaining 1/4 c of mozzarella and 1/4 c of Parmesan.
Cover tightly with an oiled piece of foil and bake until the noodles are tender, 35 to 40 minutes. Uncover and bake until the top is golden brown, 10 to 15 minutes.
Broccoli, cheese and noodles – what could be better? The heartiness of the broccoli stands up to the richness of the sauce with cream. Total prep and cook time is about an hour and half, but so worth the effort!