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1
Cook the lasagna noodles in boiling, salted water according to package directions and drain well.
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2
Coat with a bit of olive oil to prevent from sticking.
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3
In a large skillet, heat 2-4 tbsp olive oil over medium heat.
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4
Add garlic, italian seasoning and crushed red pepper, if using, and cook for a minute or two.
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5
Add onion and saute for about 5 minutes, or until softened.
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6
Squeeze any excess water from the frozen spinach.
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7
Add spinach and broccoli to the pan, and saute with the garlic and onions for another 5-7 minutes or until tender.
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8
Season with salt and pepper to taste and set aside until ready to layer the lasagna.
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9
In a mixing bowl, combine the ricotta and parsley.
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10
Stir in the beaen eggs, parmesan or romano, and season with salt and pepper.
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11
Coat the bottom of a 13 x 9 inch pan with about 1 cup of the tomato sauce.
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12
Place 4 of the lasagna noodles lengthwise overlapping each other over the sauce.
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13
Next, place 1/2 of the spinach/broccoli mixture over the noodles.
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14
Then spoon 1/2 of the ricotta mixture over the vegetables and spread to all the edges with a spatula.
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15
Grate some parmesan or romano over the ricotta layer, and sprinkle 1/2 of the shredded mozzarella over that.
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16
Top the cheese layers with another cup of the tomato sauce.
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17
Repeat with the next layer of noodles, vegetables, ricotta, grated cheese, mozzarella then sauce.
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18
Top the last layer with noodles, the last cup of sauce, and shredded mozzarella and grated cheese.
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19
tap the lasagna pan on the counter to force out any air bubbles.
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20
Bake in a preheated 350 degree oven for 1 hour.
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21
Remove from oven and let rest for about 30 minutes before serving.
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22
Serve with extra tomato sauce and grated cheese.
