Broccoli Lasagna
you need:
2 Tbsp olive oil
1 cup thinly sliced fresh mushrooms
3 cloves garlic, chopped
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 Tbsp red wine vinegar
1 tsp dried oregano or 2 teaspoons fresh oregano, chopped
1 tsp dried basil or 2 teaspoons fresh basil, chopped
Pinch red pepper flakes
2 cups ricotta cheese
1 cup mozzarella cheese, divided
1/4 cup chopped fresh parsley
9 lasagna noodles, cooked and well drained
3 cups chopped broccoli (about 1 large bunch), cooked and well drained
1 to 2 Tbsp grated Parmesan cheese
here's how:
1. Preheat oven to 350°F. Spray 8X8-inch pan with cooking spray.
2. Heat oil in large saucepan over medium heat. Add mushrooms and garlic; cook and stir about 5 minutes or 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.
3. Meanwhile, combine ricotta, mozzarella and parsley in medium bowl; set aside.
4. Place 3 lasagna noodles in bottom of prepared 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 layers. Place last 3 noodles over second layer; spread remaining tomato mixture over noodles. Cover with foil sprayed with nonstick cooking spray.
5. Bake 25 minutes. Uncover; sprinkle with remaining 1/4 cup mozzarella and Parmesan cheeses. Bake, uncovered, 10 minutes or until cheese melts. Let stand at least 10 minutes before serving.
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