One of my favorite magazines ever is Woman's Day. I found their recipe and decided to give it a go!
Creamy Spinach and Broccoli Lasagna
(adapted from Woman's Day)
Makes: 4 very large portions
- 1 tbsp. olive oil
- 1 small onion, finely chopped
- 4 cloves of garlic, finely chopped
- 1/4 tsp. Kosher salt
- 1/4 tsp. black pepper
- 1 12-oz. package frozen spinach
- 1 12-oz. package frozen broccoli
- 1 15-oz. container or 425 g reduced fat ricotta cheese
- 1 1/2 c. shredded part-skim mozzarella
- 1/2 c. grated parmesan (original recipe asked for romano, so pick whichever because all cheese is good)
- 1 c. 1% milk
- 4-oz. (half a brick) reduced fat cream cheese, cut into pieces
- 1/8-1/4 tsp. ground nutmeg
- 8 no-boil lasagna noodles
- Heat the olive oil in a large skillet over med-low heat. Add the onion, salt and pepper; cook and cover, stirring occasionally, until tender (about 6-8 minutes).
- Meanwhile, thaw the broccoli and spinach. Squeeze excess water out of the spinach and drain the broccoli. Roughly chop both and place into a large bowl. Mix in the ricotta, 1 c. mozzarella and 1/4 c. parmesan.
- Add in the garlic to the onion mixture and cook for an additional minute.
- Add the milk to the onion mixture and stir to combine. Bring to a simmer and mix in the cream cheese, nutmeg and remaining 1/4 c. parmesan.
- Gently simmer (don't boil!) until slightly thickened (2-3 minutes).
- Preheat oven to 425° F.
- Spread 1/2 c. of cheese sauce onto the bottom of an 8"x8" baking pan.
- Place two noodles on top; layer with 1/4 remaining cheese sauce, 1/4 ricotta mixture and two more noodles. Repeat thrice. (note: completely cover each noodle, or else they will turn leathery)
- Sprinkle the top with the remaining 1/2 c. mozzarella.
- Cover with tin foil and bake about 25 minutes.
- Take off the tin foil and bake an additional 10 minutes, until the top is golden brown.
- Test the noodles for doneness: if a knife does not go through easily, replace the tin foil over the top and put back in the oven until noodles are tender.
|Exposure got all wonky... But look at the layers of deliciousness!|
This lasagna reminded me of fettucini alfredo a bit. The four types of cheese made it really, really good!