Equipment
Ingredients
Main Components
- 570 g broccoli, cut into 1 cm thick slices, florets separated
- 30 ml olive oil
- 5 g salt
- 2 g black pepper, freshly ground
- 225 g ricotta cheese
- 1 egg
- 30 ml water
- 1 cinnamon, ground
- 2 anchovies, rinsed and chopped
- 700 ml marinara sauce
- 215 g no-boil lasagna noodles
- 115 g parmesan cheese, grated
Nutrition (per serving)
Method
Preheat oven to 230°C (450°F) and line a baking sheet with parchment paper.
Slice broccoli crowns into 1 cm (1/3 inch) thick pieces and separate florets.
Toss broccoli slices and florets with olive oil, salt, and pepper on the prepared baking sheet.
Roast broccoli for 8 minutes at 230°C (450°F), flip the larger slices with tongs, and roast for another 7 minutes.
Reduce oven temperature to 175°C (350°F).
Combine ricotta, egg, water, cinnamon, salt, and pepper in a blender and process until smooth.
Stir the chopped anchovies into the marinara sauce.
Oil the baking dish, then layer marinara sauce, noodles, ricotta mixture, roasted broccoli, more sauce, and parmesan.
Repeat layers until ingredients are used, finishing with noodles topped with marinara sauce and parmesan.
Cover the dish tightly with foil and bake at 175°C (350°F) for 40 minutes.
Remove the foil and bake for 10 more minutes at 175°C (350°F).
Remove from oven and let the lasagna rest for 5 minutes before serving.
Chef's Notes
- For an even deeper broccoli flavor, consider charring some of the florets slightly under the broiler before roasting.
- Ensure your ricotta mixture is well-blended and smooth; any lumps can affect the texture of the lasagna's layers.
- Don't skip the resting step after baking. This allows the lasagna to set, making it much easier to slice and serve neatly.
- Taste and adjust the seasoning of your marinara sauce before assembling, especially if you're using a store-bought sauce. Anchovies add a subtle umami boost, but a pinch of sugar or extra herbs can also enhance it.
- When layering, make sure the no-boil noodles are completely covered by sauce or the ricotta mixture to ensure they cook properly.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 3 months — Wrap tightly in foil and plastic wrap.
Reheating: Reheat in the oven at 175°C (350°F) covered with foil until the internal temperature reaches 74°C (165°F).
