1. Preheat oven to 425. Place broccoli on a baking sheet; drizzle with olive oil and season with salt and pepper. Roast for 20 minutes. Once the broccoli is done roasting, decrease oven temperature to 375.
2. Place pesto ingredients in a food processor and process until smooth.
3. Spread a thin layer of marinara and pesto onto the bottom of a 13×9 pan. Top with 4 noodles, 1/3 of the broccoli, 1/3 of the sundried tomatoes, 1/3 of the goat cheese, 1/4 of the mozzarella, 1/4 of the sauce and 1/4 of the pesto. Repeat twice. Top with the remaining noodles, sauce, pesto and mozzarella. Cover with foil and bake for 40 minutes. Uncover and bake for 10 minutes longer.
4. Let lasagna sit for 15 minutes before cutting.
Roasted Broccoli, Goat Cheese and Sundried Tomato Lasagna
Serves 8
All you need:
1 pound broccoli florets
Olive oil, for drizzling
Salt and pepper, to taste
Almond Pesto
2 cups fresh basil
1 cup whole roasted almonds
Zest and juice of 1 lemon
2 garlic cloves
1/2 cup grated parmesan cheese
1/2 teaspoon salt
1/2 cup olive oil
24 oz. marinara sauce
16 no-boil lasagna noodles
1 cup julienned sundried tomatoes
4 oz. crumbled goat cheese
2 cups shredded mozzarella cheese
All you do:
1. Preheat oven to 425. Place broccoli on a baking sheet; drizzle with olive oil and season with salt and pepper. Roast for 20 minutes. Once the broccoli is done roasting, decrease oven temperature to 375.
2. Place pesto ingredients in a food processor and process until smooth.
3. Spread a thin layer of marinara and pesto onto the bottom of a 13×9 pan. Top with 4 noodles, 1/3 of the broccoli, 1/3 of the sundried tomatoes, 1/3 of the goat cheese, 1/4 of the mozzarella, 1/4 of the sauce and 1/4 of the pesto. Repeat twice. Top with the remaining noodles, sauce, pesto and mozzarella. Cover with foil and bake for 40 minutes. Uncover and bake for 10 minutes longer.
4. Let lasagna sit for 15 minutes before cutting.