Prep 1 hr
Cook 1 hr
My wonderful sister-in-law, Taryn, has aptly named this recipe FOR me, after a pizza she had at Pizzaria Uno. This recipe is actually the lasagna I put together for my family's Christmas Eve Dinner in 2004. Please feel free to use "no-boil" lasagna noodles if you prefer. This recipe works with both kinds, just be sure to add a bit more tomato sauce for the no-boil.
- 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
- Cook the lasagna noodles in boiling, salted water according to package directions and drain well.
- Coat with a bit of olive oil to prevent from sticking.
- In a large skillet, heat 2-4 tbsp olive oil over medium heat.
- Add garlic, italian seasoning and crushed red pepper, if using, and cook for a minute or two.
- Add onion and saute for about 5 minutes, or until softened.
- Squeeze any excess water from the frozen spinach.
- Add spinach and broccoli to the pan, and saute with the garlic and onions for another 5-7 minutes or until tender.
- Season with salt and pepper to taste and set aside until ready to layer the lasagna.
- In a mixing bowl, combine the ricotta and parsley.
- Stir in the beaen eggs, parmesan or romano, and season with salt and pepper.
- Coat the bottom of a 13 x 9 inch pan with about 1 cup of the tomato sauce.
- Place 4 of the lasagna noodles lengthwise overlapping each other over the sauce.
- Next, place 1/2 of the spinach/broccoli mixture over the noodles.
- Then spoon 1/2 of the ricotta mixture over the vegetables and spread to all the edges with a spatula.
- Grate some parmesan or romano over the ricotta layer, and sprinkle 1/2 of the shredded mozzarella over that.
- Top the cheese layers with another cup of the tomato sauce.
- Repeat with the next layer of noodles, vegetables, ricotta, grated cheese, mozzarella then sauce.
- Top the last layer with noodles, the last cup of sauce, and shredded mozzarella and grated cheese.
- tap the lasagna pan on the counter to force out any air bubbles.
- Bake in a preheated 350 degree oven for 1 hour.
- Remove from oven and let rest for about 30 minutes before serving.
- Serve with extra tomato sauce and grated cheese.
Awesome! We loved these! I did take a few liberties though. I didn't add onions because I put onions in my homemade sauce. I sauteed fresh spinach and broccoli. I left out the parsley. Finally, I mixed the cooked veggies with some cooked chicken (my honey doesn't think anything is a meal unless it has meat:) Oh and also, I used low fat ricotta and egg substitute instead of egg (we are trying to eat a little bit healthier). The only thing I would do differently is maybe steam the broccoli. It turned out a little crunchy for my taste. Overall, a great dish and I look forward to enjoying the leftovers this week. Made for My-3-Chefs 2009.