Broccoli and Three-Cheese Lasagna

Broccoli and Three-Cheese Lasagna
 Quentin Bacon
Serves 4
preparation
15
minutes
cooking
70
minutes

Ingredients

1
15-ounce container ricotta (about 1 3/4 cups)
1
pound
frozen broccoli florets—thawed, patted dry, and chopped
2 1/4
cups
grated mozzarella (9 ounces)
1/2
cup
grated Parmesan (2 ounces)
kosher salt and black pepper
1
16-ounce jar marinara sauce
1/2
cup
heavy cream
8
no-boil lasagna noodles
2
tablespoons
olive oil, plus more for the foil
4
cups
mixed greens
1
tablespoon
fresh lemon juice

Directions

  1. Heat oven to 400º F. In a large bowl, combine the ricotta, broccoli, 2 cups of the mozzarella, ¼ cup of the Parmesan,½  teaspoon salt, and ¼ teaspoon pepper. In a small bowl, combine the marinara sauce and cream.
  2. 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 ¼ cup of mozzarella and ¼ cup of Parmesan.
  3. 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.
  4. Toss the greens with the olive oil, lemon juice, and ¼ teaspoon each salt and pepper. Serve with the lasagna.
Sara Quessenberry
December 2009

Nutritional Information

  • Per Serving
  • Calories 833
  • Fat 56 g
  • Sat Fat 27 g
  • Cholesterol 155 mg
  • Sodium 1,502 mg
  • Protein 39 g
  • Carbohydrate 41 g
  • Fiber 7 g
What does this mean? See Nutrition 101.