1 lb frozen chopped broccoli florets, thawed
2 1/4 cups grated mozzarella
1/2 cup grated Parmesan
salt and black pepper
1 16oz jar marinara sauce
1/2 cup heavy cream
8 no-boil lasagna noodles
2 Tbs olive oil, plus more for the foil
1) Heat oven to 400F. In a large bowl, combine the ricotta, broccoli, 2 cups of the mozzarella, 1/4 cup of the Parmesan, 1/2 tsp salt and 1/4 tsp 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 1/4 cup of mozzarella and 1/4 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.
Review: The ingredient also called for 4 cups of mixed greens and step 4 instructed to toss the greens with oil and lemon juice for a side salad. Oops, we didn't want a little side salad and thought the greens went into the lasagna! Now we have a bunch of greens with no use . . . eh, I can always make another pomegranate/pecan/feta salad. Yum. This lasagna was easy and yummy. It wasn't anything spectacular, but it was hearty and filling.
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