6-8 wide lasagna noodles — cooked
1 cup ricotta cheese, part skim milk
1 cup broccoli — chop finely; blanch (blanch is when you quickly cook vegetables in boiling water, and remove them when they’re still very crisp, to help preserve the color and nutrients. So you drop them in, boil for like a minute and quickly remove them.)
1 cup spinach — minced
1 jar of your favorite red sauce
Shredded mozzarella cheese (however much or little you would like)
Preheat oven to 375 degrees F.
Pat the noodles dry, then lay them out on the counter.
In a medium bowl, fold together the ricotta, broccoli, spinach. Divide this mixture evenly between the noodles, spreading it out with the back of a spoon. Roll up the noodles as you would a jelly roll, then set them in a baking dish sprayed with vegetable cooking spray. Pour on the tomato sauce and sprinkle the mozzarella cheese over the top.
Bake until cooked through and the cheese has melted, about 25-30 minutes. Serve warm.
- “First we had each other, then we had you, now we have everything.”
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