Cheesy Broccoli Lasagna
PREP: 40 MINUTES
COOK: 35 MINUTES
SERVINGS: 6 SERVINGS
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- 2 cups spaghetti sauce
- 1 (16 oz) pkg part-skim ricotta cheese
- 1 cup shredded mozzarella
- 1/ 4 cup parmesan cheese
- 1/ 2 teaspoon nutmeg
- 12 cooked lasagna noodles
- 1 (16 oz) pkg frozen broccoli florettes, thawed and drained
- 3/ 4 cup prepared alfredo sauce
- 2 teaspoons chopped parsley
Preheat oven to 350 degrees F. Spoon 1 cup spaghetti sauce into ungreased baking pan. In small bowl, stir together cheeses and nutmeg. Lay noodles on a flat surface. Divide cheese mixture evenly among noodles and spread evenly over each noodle. Sprinkle broccoli over cheese, diving evenly among noodles. Roll up noodles. Place seam sides down on spaghetti sauce. Pour remaining spaghetti sauce over roll-ups. Spoon alfredo sauce over spaghetti sauce. Cover and bake 30-35 minutes until hot and bubbly. Remove from oven and sprinkle with parsley. 6 servings.
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