INGREDIENTS
- 16 oz dry lasagna noodles
- 1 tsp salt
- 2 tbsp olive oil, divided
- 1 tbsp butter
- 2 tbsp minced garlic or 3 cloves finely chopped garlic
- 1 pint heavy cream
- 1 cup parmesan cheese, grated
- 1 crown broccoli, finely chopped
- 1/2 bag spinach or baby spinach, chopped
- 15 oz ricotta cheese
- 1 cup mozzarella cheese, shredded
DIRECTIONS
- 1.Preheat oven to 350 degrees.
- 2.Generously oil a large rimmed cookie sheet with 1 tbsp olive oil; set aside.
- 3.Bring a large pot of water to a boil and add salt.
- 4.Break lasagna noodles into small pieces and boil according to the package directions; drain and toss in 1 tbsp olive oil to prevent them from sticking.
- 5.Place the pot back on the stove, melt butter and saute the garlic.
- 6.Add heavy cream and bring to a boil while whisking constantly; add parmesan cheese and continue whisking until fully blended and thickened. Reduce heat to low.
- 7.Add broccoli and stir until tender. Turn off heat.
- 8.Add spinach and stir until spinach is slightly wilted.
- 9.Spoon onto cookie sheet, and sprinkle with mozzarella cheese.
- 10.Spoon dollops of ricotta cheese onto top of lasagna.
- 11.Bake for 40 minutes.