Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 0

"Fresh" is a word not often associated with lasagna, yet that's exactly the sensation this one offers. Sweet-as-candy grape tomatoes burst and release their moisture and flavor, while earthy-bitter broccoli rabe and milder Broccolini balance the taste.

David Bonom
Recipe by Cooking Light November 2013

Gallery

Credit: Jennifer Davick; Styling: Cindy Barr

Recipe Summary

hands-on:
35 mins
total:
1 hr 25 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil. Add broccoli rabe and Broccolini, and cook 2 minutes. Drain and rinse vegetables under cold water; drain. Coarsely chop.

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  • Preheat the oven to 350°.

  • Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add 3/4 cup onion and 5 garlic cloves; cook 2 minutes, stirring occasionally. Add wine; cook 1 minute. Add grape tomatoes and 1/4 teaspoon salt; cook 12 minutes or until skins split and tomatoes start to release their juices, stirring frequently. Place tomato mixture in a bowl.

  • Wipe pan dry with paper towels. Return pan to medium-high heat. Add remaining 1 1/2 tablespoons oil; swirl to coat. Add remaining 3/4 cup onion, remaining 5 garlic cloves, and red pepper; sauté 4 minutes. Stir in broccoli rabe mixture and 1/4 teaspoon salt; cook 3 minutes. Remove from heat.

  • Combine 1/4 cup basil, ricotta, and remaining 1/4 teaspoon salt in a bowl. Spread 1/2 cup marinara sauce in the bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Arrange 3 lasagna noodles over sauce. Spread half of ricotta mixture over noodles. Top with half of broccoli rabe mixture; spoon half of tomato mixture over broccoli rabe mixture. Repeat layers with remaining noodles, ricotta mixture, broccoli rabe mixture, and tomato mixture, ending with noodles. Top with remaining 1/2 cup marinara, and sprinkle with mozzarella. Cover with aluminum foil coated with cooking spray. Bake at 350° for 30 minutes. Uncover and bake for an additional 15 minutes or until top is lightly browned. Remove lasagna from oven, and sprinkle with remaining 1/4 cup chopped basil. Let stand for 10 minutes before serving.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

319 calories; fat 12g; saturated fat 4.4g; mono fat 4.8g; poly fat 0.7g; protein 17.1g; carbohydrates 35g; fiber 3.6g; cholesterol 22mg; iron 1.5mg; sodium 417mg; calcium 319mg.
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