Description
An incredibly easy pasta dish that serves a crowd. Change up the veggies, type of pasta, cheese, or sauce for your own flavor!
Ingredients
- 1 pound Dried Penne Pasta (gluten-free Option If Desired)
- 15 ounces, weight Ricotta Cheese
- 1 teaspoon Salt
- ½ teaspoons Cracked Black Pepper
- 2 teaspoons Italian Seasoning, Divided
- 1 teaspoon Garlic Powder
- 1 Egg
- 8 ounces, weight Frozen Chopped Spinach, Thawed And Drained
- 1 jar (24 Oz. Size) Vodka Pasta Sauce
- 1 head (medium) Broccoli, Cut Into Small Florets
- 3 cups Shredded Mozzarella Cheese
Preparation
1. Preheat oven to 375 F. Boil pasta in a large pot of salted water, draining 2 minutes before the directions on the package say to.
2. In a small bowl, mix together ricotta, salt, pepper, half of the Italian seasonings, garlic powder, egg, and spinach. Set aside.
3. Spread the following layers into a deep 9×13 lasagna pan: 1/3 of the pasta sauce; 1/2 of the noodles; 1/2 of the ricotta mixture; 1/2 of the broccoli; 1/2 of the cheese; 1/3 of the sauce; remaining 1/2 of the noodles; remaining 1/2 of the ricotta mixture; remaining 1/2 of the broccoli; and remaining 1/3 of the sauce. Finish with the remaining 1/2 of the cheese.
4. Sprinkle with the remaining half of the Italian seasoning. Bake in preheated oven for 35-45 minutes, or until bubbly. Turn broil on high and cook until cheese is broiled to your liking. Remove from oven. Let it cool for 10 minutes and enjoy!
