Broccoli & Three Cheese Lasagna

As you know, I love to try out new recipes, and this past weekend I found a great one on Pinterest for Broccoli & Three Cheese Lasagna. This was my first go at making any kind of lasagna, and it was so easy! I always think of lasagna as a difficult meal to prepare, unless its frozen and all you have to do is heat it up in the oven. This recipe calls for zero meat, which is great if you have any vegetarian friends over for dinner, and a no boil lasagna noodle... simple! 

Serves 4| Hands-On Time: 15m | Total Time: 1hr 10m

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.

Hope you are able to try out this recipe! I am definitely going to incorporate this lasagna 
into our monthly meal plan, its great!