Vegetarian Spinoccoli Lasagna

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 12
• 1 lb lasagna noodle (dried, or no-boil)
• olive oil
• 1 small onion, chopped
• 3 -4 cloves garlic, chopped
• 2 -3 teaspoons dried italian seasoning
• crushed red pepper flakes
• 2 (10 ounce) packages frozen chopped spinach, thawed
• 1 (1 lb) bag frozen chopped broccoli, thawed
• salt and pepper
• 2 (16 ounce) containers ricotta cheese
• 1/4 cup flat leaf parsley, chopped
• 3 eggs, lightly beaten
• 1/2 cup grated parmesan cheese or 1/2 cup pecorino romano cheese, your choice
• 4 cups your favorite tomato sauce
• 1 lb mozzarella cheese, shredded
• grated parmesan cheese or romano cheese, for lasagna layers
• extra tomato sauce, for serving
• grated cheese, for serving

Recipe

• 1 cook the lasagna noodles in boiling, salted water according to package directions and drain well.
• 2 coat with a bit of olive oil to prevent from sticking.
• 3 in a large skillet, heat 2-4 tbsp olive oil over medium heat.
• 4 add garlic, italian seasoning and crushed red pepper, if using, and cook for a minute or two.
• 5 add onion and saute for about 5 minutes, or until softened.
• 6 squeeze any excess water from the frozen spinach.
• 7 add spinach and broccoli to the pan, and saute with the garlic and onions for another 5-7 minutes or until tender.
• 8 season with salt and pepper to taste and set aside until ready to layer the lasagna.
• 9 in a mixing bowl, combine the ricotta and parsley.
• 10 stir in the beaen eggs, parmesan or romano, and season with salt and pepper.
• 11 coat the bottom of a 13 x 9 inch pan with about 1 cup of the tomato sauce.
• 12 place 4 of the lasagna noodles lengthwise overlapping each other over the sauce.
• 13 next, place 1/2 of the spinach/broccoli mixture over the noodles.
• 14 then spoon 1/2 of the ricotta mixture over the vegetables and spread to all the edges with a spatula.
• 15 grate some parmesan or romano over the ricotta layer, and sprinkle 1/2 of the shredded mozzarella over that.
• 16 top the cheese layers with another cup of the tomato sauce.
• 17 repeat with the next layer of noodles, vegetables, ricotta, grated cheese, mozzarella then sauce.
• 18 top the last layer with noodles, the last cup of sauce, and shredded mozzarella and grated cheese.
• 19 tap the lasagna pan on the counter to force out any air bubbles.
• 20 bake in a preheated 350 degree oven for 1 hour.
• 21 remove from oven and let rest for about 30 minutes before serving.
• 22 serve with extra tomato sauce and grated cheese.