By Martha Rose Shulman
- Total Time
- 1 hour 45 minutes
- Rating
- 5(223)
- Notes
- Read community notes
The broccoli part of this recipe is adapted from Molly Stevens’ Blasted Broccoli in her wonderful book “All About Roasting.”
Featured in: Layers of Flavor: Lasagna With Roasted Vegetables
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Ingredients
Yield:6 servings
- 1¼pounds broccoli, crowns only
- 2tablespoons extra virgin olive oil
- Salt and freshly ground pepper
- 8ounces ricotta cheese
- 1egg
- 2tablespoons water
- Pinch of cinnamon
- 2anchovy fillets, rinsed (optional)
- 3cups marinara sauce, preferably homemade from fresh or canned tomatoes
- 7 to 8ounces no-boil lasagna
- 4ounces (1 cup) freshly grated Parmesan
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
369 calories; 15 grams fat; 6 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 41 grams carbohydrates; 6 grams dietary fiber; 6 grams sugars; 19 grams protein; 757 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Preheat the oven to 450 degrees. Line a baking sheet with parchment paper. Slice the broccoli crowns ⅓ inch thick, letting the florets on the edges fall off. Peel any large pieces of stem by gently pulling away the thick skin, then toss the slices and the unattached florets with the olive oil, salt and pepper. Place on the baking sheet in an even layer. Roast, stirring and flipping the large slices over (tongs are a good tool for this) after 8 minutes, until the broccoli is tender when pierced with a knife and the tops are nicely browned, about 15 minutes total. Remove from the oven and set aside. Turn the oven down to 350 degrees.
Step
2
Blend the ricotta cheese with the egg, water, cinnamon, salt and pepper.
Step
3
Chop the anchovies and stir into the tomato sauce. Oil a rectangular baking dish and spread a spoonful of tomato sauce over the bottom. Top with a layer of lasagna noodles. Spoon a thin layer of the ricotta mixture over the noodles. Top with a layer of broccoli, then a layer of tomato sauce and a layer of Parmesan. Repeat the layers until the ingredients are used up, ending with a layer of lasagna noodles topped with tomato sauce and Parmesan.
Step
4
Cover the baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Uncover and, if you wish, bake another 10 minutes, until the top begins to brown. Remove from the heat and allow to sit for 5 minutes before serving.
- Advance preparation: You can assemble this up to a day ahead and refrigerate, or freeze for a month. The lasagna can be baked several hours ahead and reheated in a medium oven.
Ratings
5
out of 5
223
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Cooking Notes
courtney
I have made this twice now. The first time, my baking dish was too large and I did not quite have enough marinara. The second time I used a smaller dish, 8x8 and it was much better. Also, I used the entire broccoli, slicing the stem and roasting it with the rest. This would be good with any roasted veggies.
Rachael
My dish turned out a little on the dry side; so next time I will make a double batch of marinara so I have enough to make it moist.
Mary
good veggie lasagna but my husband thought the cinnamon flavor was odd. will skip use garlic next time
Dan
Please note: there is an important temperature note at the end of Step 1!
Bryn
YUM. I added corn and diced green pepper to the broccoli tray - roasted them all together in a medley. Also added sliced mozzarella to the ricotta layers. Wonderful and easy!
karen k
made w brocolli rabe and walnuts
mae
Apparently this is the best lasagna according to family, & I’m working my way through all the lasagna recipes. I love roasted broccoli so I made a ton, used 6 cups of sauce, adding the whole jar of anchovies. I think that added alot of seasoning, to say the least!
julia
Nutmeg instead of cinnamon (just made more sense to me). Extra sauce and ricotta. Good on the first day but delicious on the second! Next time I may try assembling the day before cooking to see if I can mimic this.
colleen
Ok to omit egg?
Laith
Wish it were good.
simply good added halved cherry tomatoes
Made April 2022 with roasted zucchini mushrooms and but brocolli , would leave out cinnamon served to Houston’s and Pat
Shari
Super! Used whole recipe of Julia Moskin Classic Marinara sauce (increased w/ half can of leftover tomato sauce, also .25c homemade basil pesto). Replaced anchovies w/ 1oz dry porcinis, reconstituted in vegetable better-than-boullion; used soaking liquid for water in marinara and lasagna recipes. Used smaller rectangular baking dish (9x12?), 3 layers plus top, 1st & 3rd broccoli, 2nd porcinis. Scanted olive oil and parmesan, nutmeg instead of cinnamon.
Dan
Please note: there is an important temperature note at the end of Step 1!
Nancy
Nice recipe. I rough-cut most of a head of garlic and roasted that alongside the broccoli. I also always use nutmeg in the ricotta mixture, so I didn't use the cinnamon. I didn't have anchovies, but I did have a fish sauce left from a Thai recipe someone in the family made. The ingredients were...anchovies! I sprinkled some of that into the layers. The cheese I had on hand was a shredded blend of mozzerella and parmesan.
Dan
This dish was a smashing success. We needed extra lasagna noodles to make it work, so buy an extra package. I also added 4oz mozzarella.
chessie zimmerman
We like it cheesy so doubled the ricotta and added 8oz mozzarella. Also sautéed 8oz sliced baby portobellos and added with the broccoli. Yum!
KatieM
I like the broccoli, nice flavor. This was simple to prepare and yummy to eat. Didn't add the anchovies, but maybe next time!
Laurie
I put spicy italian sausage on the first layer, ricotta on the second, broccoli on the third and eliminated the top layer of noodles. I also used a 9x9 and used alot of homemade marinara. Excellent!
sarah pollak
A really nice lighter lasagna. Will definitely make again. Doubled it but didn’t double the cinnamon because that scared me. Might try adding garlic but it was so delicious I might not. Lovely dish.
julia
Nutmeg instead of cinnamon (just made more sense to me). Extra sauce and ricotta. Good on the first day but delicious on the second! Next time I may try assembling the day before cooking to see if I can mimic this.
Rob Frankel
The additional sauce and ricotta tip was right on. Perfect balance of flavors. I add ed Rao's Arrabiata sauce for additional kick.
mae
Apparently this is the best lasagna according to family, & I’m working my way through all the lasagna recipes. I love roasted broccoli so I made a ton, used 6 cups of sauce, adding the whole jar of anchovies. I think that added alot of seasoning, to say the least!
Alison
This was just okay--I will not be making it again. The amount of sauce seemed insufficient (dry, dry, dry) and also it seemed to be missing "something." Even with cheese, anchovies, and salted broccoli it still didn't seem salty enough.
Frank
It's nice to chop the broccoli after roasting very fine so it can be spread better
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