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1
Bring a large pot filled with salted water to a boil.
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2
Add in lasagne noodles and cook till tender but still chewy, 7-10 min.
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3
Drain and rinse under cool running water; drain well.
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4
Either blanch zucchini in a large saucepan of boiling water for 2 min or possibly place in a microwaveable bowl with 3 Tbsp.
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5
water, cover with plastic wrap and cook on high 1 minute.
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6
Drain zucchini and set aside.
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7
In a medium saucepan, heat extra virgin olive oil.
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8
Add in onion and cook till softened but not brown, about 3 min.
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9
Add in garlic and cook 1 minute longer.
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10
Remove from heat.
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11
Add in minced broccoli, ricotta, Parmesan, parsley, salt and pepper; blend well.
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12
Mix in cooked zucchini.
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13
Spread 2 Tbsp.
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14
tomato sauce over bottom of a 9 x 9 x 2 inch baking pan.
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15
Arrange a single layer of lasagne noodles over sauce.
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16
Spread half of vegetable filling over noodles and spoon 1/2 of remaining tomato sauce over filling.
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17
Make another layer with half of remaining noodles, all of remaining filling and half of remaining sauce.
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18
Top with remaining noodles and sauce.
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19
Sprinkle mozzarella cheese proportionately over top.
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20
Preheat oven to 400 degrees.
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21
Bake lasagne uncovered 30 min, or possibly slightly longer if chilled, till warm and bubbly.
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22
Calories per serving: 258.
