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Broccoli and Spinach Lasagna

Course Main Dish
Cuisine Holiday, Italian
Servings 8 people

Ingredients

Marinara Sauce with Leeks

  • 2 teaspoons Olive Oil
  • 1 Leek, large cut off dark green end; halve,and rinse the other end; slice
  • 4 Garlic Cloves minced
  • 1/4 cup Red Wine
  • 24 ounce Tomato Puree
  • 28 ounce San Marzano Whole Tomatoes
  • 1 1/2 teaspoon Fresh Thyme
  • 1 tablespoons Dried Basil
  • 1 tablepsoon Dried Oregano
  • 1 Bay Leaf
  • 2 teaspoon Sugar
  • 1 teaspoon Salt
  • 2 tablespoons Tomato Paste or more

Spinach and Steamed Broccoli

  • 20 ounces Frozen Spinach thawed
  • 1 1/2 quarts Broccoli Florets 6 cups, approximately 5 broccoli stalks

Ricotta Cheese Mixture and Mozzarella

  • 2 pounds Ricotta Cheese
  • 1 cup Parmesan shredded
  • 2 tablespoons Fresh Parsley finely chopped
  • 1/2 teaspoon Sea Salt
  • Fresh Ground Pepper
  • 6 cups Mozzarella set to the side

Creating The Lasagna

  • 12 No Boil Lasagna Noodles

Instructions

Marinara Sauce with Leeks

  • Heat a large 3 quart sauté pan over medium low heat. Add the olive oil, coating the bottom of the pan in a thin layer of oil. Add leeks and sauté for 5 minutes. Add the garlic and sauté an additional minute.
  • Add all the remaining ingredients to the sauté pan. When adding the herbs, rub them gently in your palm before adding to the sauce. This will help bring out the flavor in the herbs. Stir to incorporate. Add extra tomato paste if the sauce seems a little thin. Simmer the sauce, uncovered, for 45 minutes. Set to the side to cool.

Spinach and Steamed Broccoli

  • Thaw your spinach in a bowl of cold water or overnight in your refrigerator. Squeeze out excess water and set to the side.
  • Place your broccoli in a metal colander over boiling water. Cover and steam for 5 minutes. Your broccoli should be barely tender and not soft. It will cook more in the lasagna. You may have to do this in a couple batches if your colander and pan are smaller. Set to the side to cool.

Ricotta Cheese Mixture and Mozzarella

  • In a small mixing bowl, combine all the ingredients except the mozzarella.

Notes

Creating the Lasagna
Preheat your oven to 350 degrees.
In a 13 x 9 inch lasagna/baking dish, create the lasagna layers
1st Layer:             
Lightly coat bottom of lasagna pan with marinara sauce. 
3 no boil lasagna noodles.
2nd Layer:            
1/3 of the remaining marinara sauce. 
2 cups shredded mozzarella.
3 no boil lasagna noodles.
3rd Layer:            
½ the ricotta mixture, spreading out evenly.
½ the broccoli
½ the spinach
1 cup mozzarella
3 no boil lasagna noodles
4th Layer:             
1/3 marinara sauce
Remaining ricotta mixture
Remaining broccoli
Remaining spinach
1 cup mozzarella
3 no boil lasagna noodles
5th Layer:             
Remaining marinara sauce
Last 2 cups of mozzarella
Set lasagna dish on a large baking sheet lined with foil.  This will catch any juices that might boil over.  Bake uncovered for 30 minutes. 

Lightly spray  the shiny side of a sheet of foil with Pam.  Cover loosely over lasagna. 

Continue baking for an additional 15 minutes.  The foil will keep the cheese from turning too brown.  Let rest for 10 minutes before cutting.