Red Pepper Broccoli Lasagna

This multicolored lasagna is composed of layers of broccoli, ricotta cheese, Monterey Jack cheese, and a creamy roasted red pepper sauce.

• Preparation Time: 25 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 5 mins
• Calories: 494 Calories

Ingredients

• ½ teaspoon salt
• ¼ cup butter
• 3 cups milk
• ¼ cup all-purpose flour
• ¼ teaspoon ground black pepper
• ¼ cup grated Parmesan cheese
• 2 cloves garlic, minced
• ½ teaspoon dried basil
• 2 cups shredded Monterey Jack cheese
• 3 tablespoons grated Parmesan cheese
• 1 (15 ounce) container ricotta cheese
• cooking spray
• 12 lasagna noodles
• 1 egg, slightly beaten
• 2 tablespoons snipped fresh parsley
• 2 bunches broccoli, cut into florets
• 1 (12 ounce) jar roasted sweet red peppers, drained and sliced
• 1 cooked sausage, sliced (Optional)

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain.

Step 2

Place a steamer basket into a pot and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and and reduce heat to medium-low. Steam until tender but still crisp, 4 to 5 minutes.

Step 3

Preheat oven to 425 degrees F (220 degrees C). Coat a 3-quart baking pan with cooking spray.

Step 4

Stir ricotta cheese, egg, Parmesan cheese, and parsley together in a bowl.

Step 5

Puree red peppers in a blender until almost smooth.

Step 6

Melt butter in a large skillet over medium heat. Add flour and garlic; cook and stir until thickened, about 1 minute. Stir milk and pureed peppers in gradually; cook and stir until sauce is thick and bubbly, 7 to 10 minutes. Add salt, basil, and pepper.

Step 7

Spread 3/4 cup of the sauce into the bottom of the prepared baking pan. Arrange 3 noodles on top, 1/4 of the ricotta mixture, 1/4 of sausage slices, 1/4 of the broccoli, and 1/4 cup Monterey cheese. Repeat layering 3 more times with the remaining noodles, ricotta mixture, sausage slices, broccoli, and Monterey cheese. Pour the rest of the sauce of top. Cover pan with aluminum foil.

Step 8

Bake in the preheated oven until heated through and lightly browned, about 20 minutes. Uncover pan and sprinkle the remaining 1/2 cup Monterey cheese and Parmesan cheese over the lasagna. Continue baking until top is bubbling, about 10 minutes more.