What's in it
15 oz ricotta cheese
1 lb frozen broccoli florets, thawed, patted dry and chopped (next time I'll try fresh)
9 oz grated mozzarella cheese
1/2 C grated parmesan cheese
spices: salt, pepper, oregano and basil
16 oz marinara sauce
1/2 C heavy cream
8 no-boil lasagna noodles
How it's made
Pre-heat oven to 400 degrees. Reserve 1/4 C mozzarella and 1/4 C parmesan in a small dish. In a large bowl, combine ricotta, broccoli, remaining mozzarella and parmesan, spices. In a small bowl, combine cream and sauce.
In a 9x9 baking dish, spoon a thin layer of the sauce mixture on the bottom. Top with 2 noodles. Cover with 1/4 of remaining sauce, and 1/3 of remaining cheese mixture. Repeat 2 more times. Top with remaining 2 noodles and sauce. Sprinkle reserved mozzarella and parmesan on top. Oil a piece of foil and tightly cover pan. Bake 35-40 min, uncover and bake 10 min more or until golden on top. Let cool before serving.