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


Recipe Summary

25 mins
40 mins
1 hr 5 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

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

  • 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.

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

  • Puree red peppers in a blender until almost smooth.

  • 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.

  • 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.

  • 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.

Nutrition Facts

494 calories; protein 26.7g 53% DV; carbohydrates 44.3g 14% DV; fat 24.2g 37% DV; cholesterol 92.5mg 31% DV; sodium 710.7mg 28% DV. Full Nutrition