Broccoli & mushroom lasagna

In recipe on April 27, 2010 at 6:05 pm

There are certain signifiers in life that really signify adulthood: driver’s license, gambling, voting, drinking, and the ability to rent a car for less money (really a let down, turning 26). But there are also little moments, subtle indicators based on your own memory, when you look down and realize, “Oh shit. I’m a bill paying, census-counted, no-longer MTV-courted ADULT.”

Let me illustrate with an example. My mom has always been a very hands-on cook, and being able to use a knife as fearlessly as she did also seemed to be a far-off, grown-up thing. “I could never do that,” I’d say to myself (note: this also managed to get me out some chores in the kitchen.)

One day recently I was washing some strawberries, and was slicing them quite thoughtlessly, cutting the stem off against my thumb–when all of a sudden I realized that I, too, was now cutting in that same way that had impressed me so much as a kid. I had conquered that kitchen knife. I was no longer scared. And I, unquestioningly, was very ADULT.

This dish somehow seems very ADULT to me. It’s easy, it smacks of sensible Mom (coming via Real Simple, that makes sense), and it also very delicious.

Enjoy with a glass (or two) of wine and relish in your adulthood.

Broccoli Mushroom Lasagna

Adapted from Real Simple.

  • 1 15-ounce container ricotta (about 1 3/4 cups)
  • 1 tbl. butter
  • 1 c. white mushrooms, washed and sliced
  • 1 package frozen broccoli florets, cooked on the stove or microwaved, then drained
  • 1 egg
  • 1 1/2 c. shredded mozzarella
  • 1/4 c. grated Parmesan
  • kosher salt and black pepper
  • 1 16-ounce jar marinara sauce (I usually use less because I am a marginal fan of the sauce)
  • 8 no-boil* lasagna noodles
  • enough olive oil to rub on piece of aluminum foil

1. Heat oven to 400º F. Cook the broccoli according to package directions (on the stove or in the microwave), and then drain. While broccoli is draining and cooling, preheat a skillet with the butter over medium heat. Cook mushrooms for 5 to 7 minutes until liquid has evaporated. Sprinkle lightly with salt and pepper and let cool.
2. In a large bowl, combine the ricotta, broccoli, mushrooms and egg. Sprinkle with ¼ tsp. salt and ¼ tsp. pepper.
3. Spoon a thin layer of the sauce into the bottom of an 8-inch square baking dish. Top with 2 noodles, one third of the remaining sauce, one third of the ricotta-vegetable mixture, and one third of the mozzarella cheese. Repeat twice. Top with the remaining 2 noodles and sauce. Sprinkle with the remaining mozzarella and ¼ cup of Parmesan.**
4. Cover tightly with an oiled piece of foil and bake until the noodles are tender, 30 to 35 minutes. Uncover and bake until the top is golden brown, 5 to 10 minutes.

*No boil lasagna noodles are really great. Are they new? How have I never known about them?
** Alternate the direction of the noodles in each layer. That’s a great tip! Thanks, Real Simple.

  1. […] were a few weeks there when we first moved in, that I made a crustless quiche and lasagna each […]

  2. for kitchen knife, i would always use ceramic kitchen knifes because they are sharper and tougher than steel knifes ,`.

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