Broccoli and Three-Cheese Lasagna

Real Simple, December 2009
Photo: Quentin Bacon

I made this for Sunday night dinner while mom and dad were in town visiting. It's the perfect meal with a salad and garlic bread. Broccolli makes a great lasagna filling in place of meat.

Serves 4

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.

Tip
To help the lasanga hold together when it's cut, alternate the direction of the noodles in each layer.