Broccoli and Three-Cheese Lasagna

broccoli-three-cheese-lasagna
Photo by  Quentin Bacon
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 833 calories
    • Fat 56 g
    • Sat Fat 27 g
    • Cholesterol 155 mg
    • Sodium 1,502 mg
    • Protein 39 g
    • Carbohydrate 41 g
    • Fiber 7 g

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.

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.

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.

Ingredients

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