Three Cheese Broccoli Lasagna

This is another one of my Meatless Monday experiments that turned out to be tasty and easy to make. Relatively healthy too, after making some substitutions for some of the original full-fat ingredients.  Also, it’s essentially a half-sized recipe; meaning that (if you’re like me and not feeding a small army) you don’t have a butt-load of leftovers to freeze and/or get thoroughly sick of eating before it spoils.  My only issue is that it was a bit dry and could have benefitted from a bit more sauce.

DSCF3051
Broccoli & Three Cheese Lasagna

Ingredients
1 tub low-fat Ricotta Cheese (15 oz)
1 lb broccoli florets, steamed & chopped (I had leftovers, use frozen; chopped and dried otherwise)
2 1/2 cups 2% shredded mozzarella cheese
1/2 cup grated Parmesan cheese
salt & pepper
1 jar marinara sauce (16 oz) I like Bertolli Tomato & Basil
1/2 cup heavy cream (sorry… no substitution here)
8 no-boil lasagna noodles
cooking spray

Preheat oven to 400.  Combine ricotta, mozzarella, 1/4 cup of Parmesan, 1/2 tsp each of salt and pepper, and broccoli in a big bowl.  In a smaller bowl stir the marinara and cream together.

Spoon a thin layer of sauce over the bottom of an 8 inch square baking pan.  Cover with two noodles, then top with 1/4 of the sauce and 1/3 of the broccoli-cheese mixture.  Repeat twice.  Top with remaining two noodles and sauce.  Cover with remaining Parmesan and mozzarella.

Spray a sheet of foil with cooking spray and cover the lasagna before sliding into the oven.  Bake for 35-40 minutes or until noodles are tender.  Uncover and bake another 10-15 minutes or until edges begin to brown and the cheese is gooey and bubbly.

Serves 6

DSCF3054

Posted by Mike on Tuesday, June 29, 2010 at 10:47 AM
Filed in: Casseroles • Entrees • Veggies • ◊ Permalink
Comments (2)

Page 1 of 1 pages