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1
Preheat the oven to 450 degrees.
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2
Line a baking sheet with parchment paper.
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3
Slice the broccoli crowns 1/3 inch thick, letting the florets on the edges fall off.
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4
Peel any large pieces of stem by gently pulling away the thick skin, then toss the slices and the unattached florets with the olive oil, salt and pepper.
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5
Place on the baking sheet in an even layer.
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6
Roast, stirring and flipping the large slices over (tongs are a good tool for this) after 8 minutes, until the broccoli is tender when pierced with a knife and the tops are nicely browned, about 15 minutes total.
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7
Remove from the oven and set aside.
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8
Turn the oven down to 350 degrees.
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9
Blend the ricotta cheese with the egg, water, cinnamon, salt and pepper.
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10
Chop the anchovies and stir into the tomato sauce.
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11
Oil a rectangular baking dish and spread a spoonful of tomato sauce over the bottom.
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12
Top with a layer of lasagna noodles.
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13
Spoon a thin layer of the ricotta mixture over the noodles.
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14
Top with a layer of broccoli, then a layer of tomato sauce and a layer of Parmesan.
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15
Repeat the layers until the ingredients are used up, ending with a layer of lasagna noodles topped with tomato sauce and Parmesan.
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16
Cover the baking dish tightly with foil and place in the oven.
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17
Bake 40 minutes, until the noodles are tender and the mixture is bubbling.
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18
Uncover and, if you wish, bake another 10 minutes, until the top begins to brown.
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19
Remove from the heat and allow to sit for 5 minutes before serving.
