Meatless Monday: Broccoli Lasagna

We’ve hit the part of winter when I just want deep, heavy, rich comfort food all the time. Chicago has this terrible sweet spot at this point in the season when it’s just grey all the time. Like, grey-grey. And indulgent comfort food seems like the only proper response. Except that, sigh, it’s not (isn’t it?).

This lasagna kind of turned out to be the best of both worlds. It’s lasagna, and if that’s not comforting, I don’t know what is. But it’s fresh and much lighter than a traditional lasagna, so you can feel better about the third and fourth helpings you’re definitely going to want. Here you go.

WHAT YOU NEED
* 15oz package part-skim ricotta cheese
* 1 egg
* 1t salt
* 1/2t ground black pepper
* 1T oregano
* 1 small head broccoli, broken down into tiny florets
* precooked lasagna noodles
* 1 jar your favorite marinara sauce
* 1 8oz package shredded cheese (mozzarella or an Italian blend)
* garlic powder

WHAT TO DO
Preheat the oven to 350F.

In a bowl, mix together the ricotta, egg, salt, pepper, oregano, and broccoli florets.

Spoon a bit of the marinara sauce into the bottom of an 8X11 to just cover the bottom.

Place a layer of noodles over the sauce. Spoon half of the ricotta mixture into a layer over the noodles. Pour half the marinara sauce over the mixture. Sprinkle garlic powder generously over the sauce, and then add half of the cheese on top. Repeat.

Bake in the preheated oven, uncovered, until the cheese melts and begins to brown, 30-49 minutes or so. Allow to sit/cool for 10-15 minutes before serving.

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