One afternoon, week one of my health kick, I told my kids that I would let them eat miniature trees. They were intrigued enough to try broccoli. Here’s my recipe for ‘green lasagna’-cheesy with lots of trees.
1 (500 g) package of Delverde Imported no boil lasagna noodles
1 jar of Agromonte tomato sauce
1 (15 oz.) container of ricotta cheese
1 cup of shredded mozzarella cheese
1 cup of grated parmesan cheese
2 cups of Cheddar Cheese
1 16 oz. package of Frozen Broccoli
No need to cook the Delverde no boil lasagna noodles!
Preheat oven to 350 degrees.
Take the noodles out of the pan that they came in. Spray the pan with cooking spray and spread ½ cup of tomato basil sauce on the bottom. Layer lasagna noodles and tomato sauce. Add a scoop of ricotta and spread evenly over the noodles. Add 1 cup of broccoli and spread over the ricotta. Sprinkle the mozzarella and parmesan on top. Add another layer of noodles and sauce and repeat the layering, using all the noodles. Top with the remaining sauce and cheese, leaving out the broccoli. Bake covered for 30 minutes, and uncovered for another 30 minutes until the cheese on top is bubbly. Let stand 15 minutes before serving.
- Chana Stern