RED PEPPER BROCCOLI LASAGNA

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Red Pepper Broccoli Lasagna image

This lasagna is composed of alternating layers of broccoli, ricotta cheese, Monterey Jack cheese, and a creamy roasted red pepper sauce.

Provided by Cindy Pearl Valley

Categories     Main Dish Recipes     Pasta     Lasagna Recipes

Time 1h5m

Yield 8

Number Of Ingredients 18

2 bunches broccoli, cut into florets
cooking spray
12 lasagna noodles
1 (15 ounce) container ricotta cheese
1 egg, slightly beaten
¼ cup grated Parmesan cheese
2 tablespoons snipped fresh parsley
1 (12 ounce) jar roasted sweet red peppers, drained and sliced
¼ cup butter
¼ cup all-purpose flour
2 cloves garlic, minced
3 cups milk
½ teaspoon salt
½ teaspoon dried basil
¼ teaspoon ground black pepper
1 cooked sausage, sliced
2 cups shredded Monterey Jack cheese
3 tablespoons grated Parmesan cheese

Steps:

  • Place a steamer basket into a pot and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and and reduce heat to medium-low. Steam until tender but still crisp, 4 to 5 minutes.
  • Preheat oven to 425 degrees F (220 degrees C). Coat a 3-quart baking pan with cooking spray.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain.
  • Stir ricotta cheese, egg, Parmesan cheese, and parsley together in a bowl.
  • Puree red peppers in a blender until almost smooth.
  • Melt butter in a large skillet over medium heat. Add flour and garlic; cook and stir until thickened, about 1 minute. Stir milk and pureed peppers in gradually; cook and stir until sauce is thick and bubbly, 7 to 10 minutes. Add salt, basil, and pepper.
  • Spread 3/4 cup of the sauce into the bottom of the prepared baking pan. Arrange 3 noodles on top, 1/4 of the ricotta mixture, 1/4 of sausage slices, 1/4 of the broccoli, and 1/4 cup Monterey cheese. Repeat layering 3 more times with the remaining noodles, ricotta mixture, sausage slices, broccoli, and Monterey cheese. Pour the rest of the sauce of top. Cover pan with aluminum foil.
  • Bake in the preheated oven until heated through and lightly browned, about 20 minutes. Uncover pan and sprinkle the remaining 1/2 cup Monterey cheese and Parmesan cheese over the lasagna. Continue baking until top is bubbling, about 10 minutes more.

Nutrition Facts : Calories 494 calories, Carbohydrate 44.3 g, Cholesterol 92.5 mg, Fat 24.2 g, Fiber 3.6 g, Protein 26.7 g, SaturatedFat 14.2 g, Sodium 710.7 mg, Sugar 8.4 g

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