This recipe comes from the January 2013 issue of Woman’s Day magazine. I love that it only makes four servings. Most lasagna recipes make enough to feed an army (or at least a large gathering of folks). I wish it had fewer calories and I will definitely reduce the garlic. Otherwise, I think this will be wonderful!
Creamy Spinach and Broccoli Lasagna
1 tablespoon olive oil
1 small onion, finely chopped
Kosher salt and pepper
2 cloves garlic, finely chopped
1 10-oz. package frozen leaf spinach
1 10-oz. package frozen broccoli florets
1 15-oz. container part-skim ricotta
6 oz. part-skim mozzarella, grated (about 1 ½ cups)
½ cup grated Romano cheese
1 cup whole milk
4 oz. cream cheese, cut into pieces
Pinch freshly grated or ground nutmeg
Heat oven to 425 degrees. Heat the oil in a large skillet over medium-low heat. Add the onion, ¼ each salt and pepper and cook, covered, stirring occasionally, until very tender, 6 to 8 minutes. Stir in the garlic and cook for 1 minute.
While the onion is cooking, thaw the spinach and broccoli according to package directions. Squeeze the spinach of excess moisture and pat the broccoli dry. Roughly chop both and place in a large bowl. Mix in the ricotta, 1 cup mozzarella and ¼ cup Romano.
Add the milk to the onions and whisk to combine. Bring to a simmer, then whisk in the cream cheese, nutmeg and remaining ¼ cup Romano. Gently simmer (do not boil), stirring occasionally, until slightly thickened, 2 to 3 minutes.
Spread ½ cup of the sauce on the bottom of an 8-inch square baking dish. Top with 2 ½ noodles (breaking as necessary to fit). Spread a third (about 1/3 cup) of the remaining sauce over the top. Dollop with a third (about 1 1/3 cups) of the ricotta mixture. Repeat twice.
Sprinkle with the remaining ½ cup mozzarella, cover tightly with foil and bake for 20 minutes. Uncover and bake until the noodles are tender (a sharp knife should go through with no resistance) and the top is golden brown, 8 to 10 minutes more. Let rest for at least 10 minutes before serving.
Makes 4 servings, at 662 calories per serving.
