I didn’t take a photo of the Lasagna from two nights ago because I did not think many people would like a Mushroom & Broccoli version, but you all emailed so here it is! My mom makes Lasagna roll-ups that feature broccoli instead of ground beef which is the inspiration behind this recipe. I love lasagna with meat, but I had bought a bunch of clearance mushrooms & broccoli the day before and wanted to use them up. I have to say that this version was amazing. I didn’t follow a recipe when I made this so you may need to adjust the seasoning to your liking.
I made an 8×8 pan of Lasagna so you may need to up the quantities if you want to make the traditional 9×13.
1 small container of Ricotta Cheese (15 or 16 oz.) I used Skim and it worked fine
2 Cups of Shredded Mozzarella Cheese
1 Cup Parmesan Cheese (used the stuff out of the shaker…)
2 Cups Broccoli Chopped (I used fresh, but you could use frozen just as easy)
2 Cups Mushrooms Sliced
8 to 10 Lasagna Noodles (I take the uncooked noodles and lay them across the pan to see exactly how many I will need)
1/4 Cup Parsley
1 Teaspoon Garlic Powder
I make my own sauce by cooking crushed tomatoes on the stove for about 2 to 3 hours. I season with Basil, Oregano, Garlic, Onion Powder, and after it is cooked I add salt to taste. I would LOVE to use a jar sauce and save a step, but they all taste too sweet to me. I like to control the seasoning. Of course I had no sauce in the freezer so I made a quick batch before putting dinner together.
Bring a pot of water to a boil and cook Lasagna noodles until al dente. Do not add oil to your water. I know some people love it, but it will make cutting the lasagna later a mess because all of your layers are going to slide off! Don’t over cook the noodles–that makes them harder to work with. I cooked mine about 6 minutes and they were perfect and no breaks!
In two separate pans cook the mushrooms with a splash of water until brown and cook the broccoli. You want to drain excess water from both vegetables so that it doesn’t make your lasagna runny.
While the noodles are cooking combine ricotta, egg, half of the parsley, 1 teaspoon garlic powder, 1/2 cup parmesan cheese, 1 cup of mozzarella cheese.
Place a layer of sauce in the bottom of your plan. Place lasagna noodles to cover pan. Take half of the ricotta mixture and spread evenly across noodles. Take half of the mushrooms and spread evenly across ricotta. Take half of the broccoli and spread evenly across the mushrooms. Top this layer with sauce. Place another layer of lasagna noodles on top of the sauce and repeat with Ricotta, Mushrooms, and Broccoli. Top this layer with sauce. Place final layer of lasagna and cover lightly with sauce.
Top lasagna with 1 cup mozzarella and 1/2 cup parmesan cheese. Sprinkle a little parsley on top of the cheese.
Preheat the oven to 375 degrees. Cover with tinfoil. If your tinfoil is touching the cheese spray with non-stick spray so that you don’t lose all that good cheese! Bake covered for 35 minutes. Remove tinfoil and bake 10 to 15 minutes more–you want the lasagna to be hot and bubbly. Remove from oven and let stand 10 minutes.
Let the Four Legged know when you are making this…they will be over for dinner!