May 12, 2010

Cheesy Broccoli Lasagna

"For-a-Crowd" Recipes, broccoli, casserole, cheese, Italian, Kids' Favorite Recipes, main dish, pasta, Vegetarian Recipes

Presented by

42 ratings

Prep time: 24 minutes
baking time 45 minutes
Servings: 8
Partner: Herbed butter for garlic bread

Broccoli lasagna with loads of buttery garlic bread-you can bet there were no leftovers.

Ingredients

9 lasagna noodles
3 (8-ounce) cans tomato sauce
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
1 clove garlic, minced
1 (15-ounce) container ricotta cheese
1 (10-ounce) package frozen chopped broccoli, thawed, drained
1 cup shredded carrots
3/4 cup grated Parmesan cheese
2 cups shredded mozzarella cheese

Directions

1

Cook the noodles using package directions; drain well.
2

Preheat the oven to 350ºF. Spray a 13 × 9-inch baking dish lightly with nonstick cooking spray.
3

Combine tomato sauce, oregano and garlic in a small bowl and mix well.
4

Combine ricotta, broccoli, carrots and Parmesan in a medium bowl and mix well.
5

Spread 3/4 cup tomato sauce mixture over bottom of prepared baking dish.
6

Arrange 3 noodles on top of tomato sauce mixture. Spread half the broccoli mixture over noodles. Sprinkle with 1/2 cup mozzarella.
7

Repeat the layers. Spread with 1/2 cup tomato sauce mixture. Layer with remaining noodles, tomato sauce mixture and the mozzarella.
8

Bake until hot and bubbly, about 45 minutes. Let stand for 10 to 15 minutes before serving.

Grandma's Secret Trick

Sometimes Grandma made lasagna pinwheels using these same ingredients. She spread a little of the broccoli mixture onto each noodle and sprinkled with some mozzarella. She rolled the noodles to enclose the filling and placed them, seam side down, in half the tomato sauce in the baking dish. She topped them with the remaining tomato sauce and mozzarella and baked as directed.