One of the reasons I like recipes from Real Simple magazine is that they are, indeed, really simple. Keeping that in mind, it means you need to pick good ingredients. There are no herbs and spices in this recipe, so you need a great marinara sauce. Real Simple also does not place an emphasis on fat and calories, so I did my best to reduce all of that. Fat-free ricotta, lower fat cheeses, and half the amount of cream - still rich and cheesy! I really liked this a lot. I look forward to taking it for lunch tomorrow. I hope it reheats well!
Broccoli and Three-Cheese Lasagna
Real Simple, December 2009
To help the lasagna hold together when it's cut, alternate the direction of the noodles in each layer.
15 ounces ricotta -- (about 1 3/4 cups)
1 pound 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
16 ounces marinara sauce
1/2 cup heavy cream
8 no-boil lasagna noodles
1. Heat oven to 400º F. In a large bowl, combine the ricotta, broccoli, 2 cups of the mozzarella, 1/4 cup of the Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper. In a small bowl, combine the marinara sauce and cream.
2. Spoon a thin layer of the sauce into the bottom of an 8-inch square baking dish. Top with 2 noodles, a quarter of the remaining sauce, and a third of the broccoli mixture; repeat twice. Top with the remaining 2 noodles and sauce. Sprinkle with the remaining 1/4 cup of mozzarella and 1/4 cup of Parmesan.
3. Cover tightly with an oiled piece of foil and bake until the noodles are tender, 35 to 40 minutes. Uncover and bake until the top is golden brown, 10 to 15 minutes.