Cheesy Broccoli Lasagna

I've been making lasagna for many years now, and I usually make a very traditional style lasagna, and enough to feed an army for a week. This recipe came from Sunset, I think. I've been on the lookout for a good vegetarian lasagna, and this one hit the mark. The broccoli - slightly roasted from the oven- provides a very hearty base for flavor and texture. Then with a few simple tricks with the cheese and sauce, you achieve the perfect balance of creaminess and veggieness. The icing on the cake is this lasagna is a cinch to make, and comes in a much more respectable size than most. I highly recommend it for a weeknight dinner (leftovers for lunch!) paired with a light caesar salad topped with easy homemade croutons.

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.