broccoli lasagna, sherry's

Name: Broccoli Lasagna, Sherry's
Yield: 6
Cuisine: American
Ingredients: ## SAUCE:; 8 ounce(s) fresh mushrooms, sliced; 1/3 cup(s) chopped onion; 2 tablespoon(s) olive oil; 16 ounce(s) can whole tomatoes, undrained, cut up; 6 ounce(s) tomato paste; 1 teaspoon(s) sugar; 1 tablespoon(s) dried parsley or 2 t chopped fresh parsley; 3/4 teaspoon(s) dried oregano; 1/2 teaspoon(s) salt; 1/8 teaspoon(s) pepper; ## FILLING:; 3 cup(s) coarsely chopped fresh broccoli (about 3/4 pound); 15-16 ounce(s) ricotta or creamed cottage cheese; 2 eggs, slightly beaten; 1/2 cup(s) mozzarella; 2 tablespoon(s) parmesan; 1/8 teaspoon(s) pepper; ## ADDITIONAL INGREDIENTS:; 12 lasagna noodles, cook to directions & drain (see my notes below); 12-16 ounce(s) mozzarella

6 Pinches

Megan Stewart

Middletown, OH

Updated on Jan 9, 2021

Sharon (Sherry) Casey van Grinsven says: It is very easy to make ahead and easy to deliver to others along with a salad and garlic bread. Pasta lovers, enjoy!

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yield 6-8 serving(s)

Ingredients

SAUCE:
8 ounces fresh mushrooms, sliced
1/3 cup chopped onion
2 tablespoons olive oil
16 ounces can whole tomatoes, undrained, cut up
6 ounces tomato paste
1 teaspoon sugar
1 tablespoon dried parsley or 2 t chopped fresh parsley
3/4 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon pepper
FILLING:
3 cups coarsely chopped fresh broccoli (about 3/4 pound)
15-16 ounces ricotta or creamed cottage cheese
2 eggs, slightly beaten
1/2 cup mozzarella
2 tablespoons parmesan
1/8 teaspoon pepper
ADDITIONAL INGREDIENTS:
12 lasagna noodles, cook to directions & drain (see my notes below)
12-16 ounces mozzarella

How To Make broccoli lasagna, sherry's

Step 1

Lightly grease 9x13. Set aside. For sauce: In wok or large saucepan on med-high heat, saute mushrooms and onion in oil until tender. Add remaining ingredients. Heat to boiling. Reduce to med-low. Simmer 20-25 min, stirring occasionally until thickened.

Step 2

For Filling: In med saucepan place broccoli with enough water to cover. Heat to boiling. Reduce heat to medium and cook, covered, about 5 min or until tender. Drain thoroughly. Set aside. In med mixing bowl combine remaining filling ingredients. Add broccoli and set aside.
Step 3

Arrange 4 prepared noodles in pan. Spread 1/3 broccoli mixture followed by 1/3 cheese. Repeat with 4 noodles, then 1/2 remaining broccoli, sauce and cheese. Repeat with 4 noodles then remaining broccoli, sauce and cheese. Bake in preheated 350 degree oven 25-30 min (or bake in 350 degree convection oven on rack 3, 25-30 min) until hot and bubbly.
Step 4

Variation: for non mushroom lovers, substitute zucchini for mushrooms.
Step 5

NOTE: I PREFER USING THE NOODLES YOU DON'T HAVE TO COOK FIRST, SAVES TONS OF TIME AND WORKS PERFECTLY.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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