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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 538 kcal
- Protein
- 27 g
- Carbohydrates
- 59 g
- Fat
- 22 g
- Fiber
- 5 g
- Sugar
- 8 g
- Sodium
- 955 mg
- Saturated Fat
- 9 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 90 mg
- Potassium
- 710 mg
- Calcium
- 512 mg
- Iron
- 3.1 mg
- Magnesium
- 84 mg
- Phosphorus
- 424 mg
- Zinc
- 2.6 mg
- Vitamin A
- 184 mcg
- Vitamin C
- 85 mg
- Vitamin D
- 0.3 mcg
- Vitamin E
- 2.2 mg
- Vitamin K
- 101 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 1.0 mcg
- Thiamin
- 0.26 mg
- Riboflavin
- 0.61 mg
- Niacin
- 3.0 mg
- Folate
- 118 mcg
- Water
- 208 g
Sources: Aggregated Public Data, USDA FoodData Central
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).
Troubleshooting
Noodles are hard or crunchy after baking
Cause: Foil was not sealed tightly enough to trap steam, or noodles were not sufficiently covered in sauce.
Fix: Add 50ml of water or extra sauce to the edges, reseal with foil, and bake for an additional 15 minutes.
Prevention: Ensure noodles are fully submerged in sauce and the foil is crimped tightly around the edges of the dish.
Cultural Context
Lasagna, a beloved Italian dish, has a history stretching back centuries, with early versions appearing in medieval cookbooks. While traditional lasagnas often feature rich meat sauces, this recipe offers a modern vegetarian twist by incorporating roasted broccoli, showcasing how classic dishes can be adapted to incorporate seasonal vegetables and contemporary tastes.
