Broccoli Lasagna

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Broccoli Lasagna

 

2 tablespoons olive oil

3 cloves garlic, chopped

1 cup thinly sliced fresh mushrooms

1 can (14 1/2 ounces) diced tomatoes, undrained

1 can (8 ounces) tomato sauce

1 can (6 ounces) tomato paste

1 tablespoon red wine vinegar

1 teaspoon dried oregano or 2 teaspoons fresh oregano, chopped

1 teaspoon dried basil or 2 teaspoons fresh basil, chopped

Pinch red pepper flakes

1/4 cup chopped fresh parsley

2 cups ricotta cheese

1 cup mozzarella cheese, divided

9 lasagna noodles, cooked and well drained

3 cups chopped broccoli (about 1 large bunch), cooked and well drained

1 to 2 tablespoons grated Parmesan cheese

 

1. Preheat oven to 350 degrees. Spray an 8x8-inch baking pan with

nonstick cooking spray.

2. Heat oil in large saucepan over medium heat. Add garlic and

mushrooms; cook and stir about 5 minutes, until mushrooms are browned

and beginning to release liquid. Stir in tomatoes, tomato sauce,

tomato paste, vinegar, oregano, basil and pepper flakes. Simmer over

low heat, stirring occasionally, while preparing the rest of the

recipe.

3. In a medium bowl, combine parsley, ricotta, and mozzarella.

4. Place 3 lasagna noodles in bottom of baking pan. (Trim to fit.)

Spread half the ricotta mixture over noodles. Layer half of broccoli

over ricotta mixture. Spoon about 1/3 tomato mixture over broccoli.

Repeat layer. Place last three noodles over second layer; spread

remaining tomato mixture over noodles. Cover with foil that has been

sprayed with nonstick cooking spray.

5. Bake 25 minutes. Uncover. Sprinkle with remaining mozzarella and

Parmesan cheeses. Bake, uncovered, 10 minutes or until cheese melts.

Let stand at least 10 minutes before serving. Makes 9 servings.