Italian Recipes - Broccoli Lasagna

Ingredients     

• 2 bunches broccoli, trimmed and cut up (about 8 cups)

• 1 15-ounce carton ricotta cheese

• 1/4 cup grated Parmesan cheese

• 1 slightly beaten egg

• 1 12-ounce jar roasted red sweet pepper, drained

• 1/4 cup butter or margarine

• 1/4 cup all-purpose flour

• 2 cloves garlic, minced

• 3 cups milk

• 1/2 tsp dried basil, crushed

• Nonstick cooking spray

• 12 dried lasagna noodles

• 2 cups shredded Monterey Jack cheese (8 ounces)

• 3 tbsp grated Parmesan cheese

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Method:

1. Preheat oven to 425°F. Place a steamer basket in a 4-quart Dutch oven. Add water to just below bottom of steamer basket; bring to boiling. Add broccoli. Cover; reduce heat. Steam for 4-5 minutes or until crisp-tender.

2. Meanwhile, in a small bowl bowl stir together ricotta cheese, the 1/4 cups Parmesan cheese, the egg, and parsley; set aside.

3. For sauce, in blender or food processor blend or process the roasted red pepper until almost smooth; set aside. In a large skillet melt butter over medium heat. Stir in flour and garlic. Cook and stir for 1 minute. Gradually add pureed peppers. Cook and stir until thickened and bubbly. Stir in 1/2 tsp salt, basil, and 1/4 tsp black pepper.

4. Lightly coat a 3-quart rectangular baking dish with nonstick cooking spray. Spread 3/4 cup of the sauce in prepared dish. Arrange three of the lasagna noodles over sauce.

5. Carefully spread one-third of the broccoli; sprinkle with 1/2 cup of the Monterey Jack cheese. Repeat layers two more times. Top with remaining noodles. Spoon remaining sauce over the top.

6. Bake, covered, for 20 minutes. Uncover; sprinkle with remaining 1/2 cup Monterey Jack cheese and the 3 tbsp Parmesan. Bake about 10 minutes more or until heated through. Let stand for 10 minutes.