Thursday, May 10, 2018

Roasted Broccoli, Goat Cheese and Sundried Tomato Lasagna


Who says lasagna can't be good without meat? I'm here to prove it definitely can taste fabulous. This lasagna is chock-full of nutty roasted broccoli, creamy goat cheese and lemony pesto. It's super rich, so I recommend pairing this with a simple green salad for balance. And this dish is actually even better leftover, so make sure you save some for lunch!



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 13x9 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 13x9 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.

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