I was craving lasagna yesterday but wanted it to be full of garden goodness, so turned it into broccoli lasagna by using our broccoli we froze and fresh tomato sauce. This is super delicious. I dare you to only eat 1 piece.
15 ounces of ricotta cheese
10 ounces of mozzarella cheese
20 ounces of frozen broccoli (thawed and chopped)
24 ounces fresh tomato sauce
12 lasagna noodles
Preheat oven to 400 degrees.
Cook lasagna noodles per directions on the box.
Thaw your broccoli, pat dry so it’s not full of water, chop it up.
In bowl combine ricotta, broccoli, mozzarella.
Cover the bottom of your 9×13 pan with a light layer of sauce.
Build lasagna: Noodles, Tomato Sauce, Cheese/Broccoli mixture.
Repeat to the top.
On the top layer of noodles, put sauce and a light layer of cheese mixture.
Spray cooking spray on foil and cover pan.
Bake for 40 minutes.