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Magnifico Lasagna!

This is the

BEST…

LASAGNA…

RECIPE…

EVER!!!

My husband and daughter raved, and raved, and RAVED about it!  You’d think they were having a spiritual experience.

Like the Heavens had opened up and the angels were singing…

‘Aaaaaaaaaaahhhhhhhhhhhhhhhhhhh!’

So, without further ado –

Broccoli and Three Cheese Lasagna courtesy of Real Simple Magazine, Dec. 2009 issue

(Yes, I’ve kept the recipe this long without trying it…sigh.)

  • 1 15-ounce container Ricotta (about 1 3/4 cups)
  • 1 # 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 (I used Barilla – it was INCREDIBLE! See pic below)
  • 1/2 cup Heavy Cream
  • 8 no-boil Lasagna Noodles (I used 10 for another layer)
  • 2 tablespoons Olive Oil, plus more for the cover

Heat oven to 400ºF.

In a large bowl, combine the Ricotta, Broccoli, 2 cups of the Mozzarella, 1/4 cup of Parmesan, 1/2 teaspoon Salt, and 1/4 teaspoon Pepper.

In a small bowl, combine the Marinara Sauce and Cream.

Spoon a thin layer of the sauce into the bottom of a deep 8-inch square baking dish (I used a deep oval casserole dish which, of course, added a whole new level of fun when laying out the noodles).  Top with 2 noodles, a quarter of the remaining sauce, and a third of the broccoli mixture; repeat twice (I did 3 more layers).  Top with the remaining 2 noodles and sauce.  Sprinkle with the remaining 1/4 cup of mozzarella and 1/4 cup Parmesan.

Cover tightly with an oiled piece of foil (or in my case oil the lid of the casserole dish) and bake until the noodles are tender, 35 to 40 minutes.  Uncover and bake until the top is golden brown, 10 to 15 minutes.

—————-

Just for fun, let me tell you what we served with it.  And no, I’m so sorry, but I didn’t take a picture of the plate…or the pan…or anything.  I think we were too excited to eat it – it smelled so good!

 Roasted Garlic Cauliflower

  • 1 head of Cauliflower, cut into florets
  • 2 teaspoons Minced Garlic (I use 3)
  • 3 tablespoons Olive Oil
  • Salt and Pepper
  • Parmesan Cheese

Place first three items into a gallon ziplock bag, sprinkle with salt and pepper, then seal the bag and shake.  Pour into a lightly greased casserole dish and roast for 25 minutes in a 450º oven, stirring halfway through.  Remove from the oven and sprinkle Parmesan Cheese on the top.  Return to oven for 5-10 minutes.

———————–

To finish off this meal, we splurge and add fresh-baked rolls.  Of course we cheat and use Rhodes Bake and Serve Dinner Rolls (see pic below).  Just follow the instructions on the package, but be sure to take them out early enough so they can rise before you bake them!  Once baked you can always slather (that’s the technical term) the tops with butter and add a sprinkle of garlic salt.  YUM!

Enjoy!

Patty O

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10 Comments Post a comment
  1. myattemptatlifeandlove #

    I cant eat this because of intolerances but it looks amazing so I’ll definitely have to make it for the mister.

    Like

    February 26, 2015
    • Sorry to hear of your intolerances, but yes…make it for your Mister!

      Liked by 1 person

      February 26, 2015
  2. Looks fantastic! I have been experimenting with different lasagna recipes and this one looks great. Thanks for posting!

    Like

    February 26, 2015
    • You’re welcome – thanks for reading! I hope you love it as much as we do!

      Like

      February 26, 2015
  3. Matt Walker #

    Dinner time! I make a killer lasagna too.

    Like

    February 26, 2015
  4. Looks sooooo delicious!! Thank you so much for the recipe!

    Like

    July 29, 2015

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  1. Lasagna with pesto - IT'S JUST ITALY
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