See Also: Broccoli Lasagna(recipes)
Lasagna(recipes)
Spinach Lasagna(recipes)
Spinach-Ham Lasagna(recipes)
Seafood Lasagna(recipes)
Speedy Lasagna(recipes)
Polenta Lasagna(recipes)
Eggplant Lasagna(recipes)
Easy Lasagna(recipes)
Pesto Lasagna(recipes)

Broccoli Lasagna (recipes)


Broccoli Lasagna

Yield: Makes 9 servings



Ingredients:



2tablespoons olive oil

1cup thinly sliced fresh mushrooms

3cloves garlic, chopped

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

1can (8 ounces) tomato sauce

1can (6 ounces) tomato paste

1tablespoon red wine vinegar

1teaspoon dried oregano or 2 teaspoons fresh oregano, chopped

1teaspoon dried basil or 2 teaspoons fresh basil, chopped

Pinch red pepper flakes

2cups ricotta cheese

1cup mozzarella cheese, divided

1/4cup chopped fresh parsley

9lasagna noodles, cooked and well drained

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

1to 2 tablespoons grated Parmesan cheese









Preparation:





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.