This Broccoli and Carrot Lasagna is a twist on the classic Italian dish, incorporating the goodness of broccoli and carrots into every flavorful layer. It's perfect for a family dinner or a potluck gathering, and will surely impress your guests with its vibrant colors and taste.
Ingredients
- 9 lasagna noodles
- 2 cups broccoli florets
- 1 cup shredded carrots
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 jar marinara sauce
- Salt and pepper to taste
Directions
- Preheat the oven to 375°F and grease a 9x13 inch baking dish.
- Cook the lasagna noodles according to package instructions, then drain and set aside.
- In a large bowl, combine the ricotta cheese, mozzarella cheese, Parmesan cheese, garlic, oregano, basil, salt, and pepper. Mix well.
- Spread a thin layer of marinara sauce on the bottom of the baking dish.
- Place 3 lasagna noodles on top of the sauce, then spread half of the cheese mixture over the noodles.
- Add a layer of broccoli florets and shredded carrots on top of the cheese mixture.
- Repeat layers with marinara sauce, noodles, cheese mixture, and veggies. Finish with a layer of noodles and remaining marinara sauce on top.
- Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the top is golden and bubbly.
- Let the lasagna cool for 10 minutes before serving. Enjoy!
