Creamy Spinach and Broccoli Lasagna

Serves: 4

Total Time: 1 hr 15 min
Prep Time: 35 min
Oven Temp: 425 degrees

Ingredients

  • 1 TBS  olive oil
  • 1/2 tsp onion powder
  • Kosher salt
  • Pepper
  • 2 cloves garlic, finely chopped
  • 1 package (10 oz) frozen leaf spinach
  • 1 package (10 oz) frozen broccoli florets
  • 1 container(s) (15-ounce) part-skim ricotta
  • 1 1/2 cups part-skim mozzarella, grated
  • 1 cup(s) milk
  • 4 ounce(s) cream cheese, cut into pieces
  • 8 no-boil lasagna noodles

directions

  1. Heat oven to 425 degrees F.
  2. Thaw the spinach and broccoli according to package directions. Squeeze the spinach of excess moisture and pat the broccoli dry. Roughly chop both and place in a large bowl. Mix in the ricotta and 1 cup mozzarella
  3. Heat the oil in a large skillet over medium-low heat. Stir in the garlic and cook for 1 minute.
  4. Add the milk to the garlic and whisk to combine.
  5. Add the onion powder, 1/4 teaspoon each salt and pepper.
  6. Bring to a simmer, then whisk in the cream cheese. Gently simmer (do not boil), stirring occasionally, until slightly thickened, 2 to 3 minutes.
  7. Spread 1/2 cup of the sauce on the bottom of an 8-inch square baking dish. Top with 2 1/2 noodles (breaking as necessary to fit). Spread a third (about 1/3 cup) of the remaining sauce over the top. Dollop with a third (about 1 1/3 cups) of the ricotta mixture. Repeat twice.
  8. Sprinkle with the remaining 1/2 cup mozzarella, cover tightly with foil and bake for 20 minutes. Uncover and bake until the noodles are tender (a sharp knife should go through with no resistance) and the top is golden brown, 8 to 10 minutes more. Let rest for at least 10 minutes before serving.

 

Adapted from this recipe

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