Creamy White & Green Alfredo Lasagna

 

 

Ingredients:

• 1 pint of heavy cream
• 1 stick of butter
• 1 to 1 1/2 cups of grated parmesan cheese
• ground black pepper
• dried oregano
• 1 egg
• 16 oz container of whole milk ricotta cheese
• 2 cups package of shredded mozzarella
• 8 sheets of Barilla no-cook lasagna noodles
• 2 cups of steamed and chopped broccoli

Directions:

Prepare alfredo sauce to Tyler Florence's recipe.

"To prepare alfredo sauce: Heat heavy cream over low-medium heat in a deep saute pan. Add butter and whisk gently to melt. Sprinkle in 1 cup or slightly more parmesan cheese and stir to incorporate. Season with freshly cracked black pepper."

 

1. Set sauce aside.  In a medium bowl, combine ricotta, egg, a handful of shredded mozzarella, a 1/4 cup grated parmesan cheese and a dash or two of oregano.  Set aside.
2. Lightly spray a 8 by 8 or 9 by 9 glass baking dish with non-stick cooking spray.  Preheat oven to 375.
3. Layer lasagna in the following order: Alfredo sauce (enough to cover a thin coating on bottom of baking dish. 2 noodle sheets side by side. 1/3 of ricotta mixture. 1/3 of broccoli. Sprinkle of mozzarella cheese.  About 1/2 cup Alfredo sauce. 2 noodle sheets side by side. 1/3 of ricotta mixture. 1/3 of broccoli. Sprinkle of mozzarella cheese.  About 1/2 cup Alfredo sauce.  2 noodle sheets side by side. 1/3 of ricotta mixture. 1/3 of broccoli. Sprinkle of mozzarella cheese.  About 1/2 cup Alfredo sauce.  Remaining 2 noodle sheets side by side. Remaining Alfredo sauce.  Remaining mozzarella cheese.
4. Cover with aluminum foil and bake for 50-60 minutes.  (Remove foil for last 5 minute of baking time.) (Also, I put the baking dish on top of a baking sheet if just by chance it was to overflow.)
5. Remove from oven and let sit for 15 minutes before serving.

(recipe adapted and changed from Tyler Florence/Food Network.com & Barilla)