1 1/2 pounds broccoli crowns
2 tablespoons olive oil
32 ounces ricotta cheese
3 high-quality-anchovie fillets, soaked in cold water for 1/2 hour-1 hour and chopped
1 jar Classic Red tomato sauce
1 box no-boil lasagna noodles
2 cups grated parmesan cheese
Preheat oven to 450 degrees. Line a baking sheet with parchment paper.
Put broccoli crowns into a bowl. Toss with the olive oil and add a pinch of salt and pepper until coated. Put broccoli on the baking sheet, and pop into the lower portion of the oven. Let roast for 10 minutes, then turn the crowns every 8 minutes. Broccoli should be done in 30 minutes total, when it has become tender and the tops have browned nicely. Chop the broccoli coarsely when it has cooled a bit. Lower the temperature of the oven to 350 degrees.
In the meantime, combine the ricotta, eggs, and a pinch each of salt and pepper. In a separate bowl, combine the Classic Red tomato sauce with the chopped anchovies.
Lightly oil a rectangular baking dish and assemble the lasagna as follows:
- Spread a small spoonful of Classic Red on the bottom of the dish.
- Add a layer of lasagna noodles.
- Spread a layer of the ricotta mixture.
- Top the ricotta with a layer of broccoli.
- Dollop Classic Red on top of the broccoli.
- Sprinkle with some of the parmesan cheese.
Repeat these steps until ingredients are gone. The top should be a layer of lasagna noodles, tomato sauce, and the remaining parmesan cheese.
Cover with foil and put into the oven. Bake for 40 minutes, then remove the foil and place under the broiler until the parmesan is browning and bubbling. Allow the lasagna to sit and cool for 10 minutes until serving.