Easy Vegetarian Lasagna With Spinach and Broccoli

Ingredients

• 1 10-oz package frozen leaf spinach, thawed
• 1 10-oz package frozen broccoli florets, thawed
• 1 16-oz container part-skim ricotta
• 2 cloves garlic, pressed
• 1/2 c. fresh basil, chopped
• 6 oz. part-skim mozzarella, grated (about 1 1/2 cups), divided
• 1/4 c. plus 2 Tbsp grated Pecorino Romano cheese, divided
• 1 1/2 c. marinara sauce
• 6 no-boil lasagna noodles

Instructions

1. Heat oven to 425°F. Squeeze spinach of excess moisture and pat broccoli as dry as possible. Chop both and place in large bowl. Add ricotta, garlic, basil, 1 cup mozzarella, and ¼ cup pecorino and mix to combine.
2. Spread ½ cup marinara on bottom of 8-inch square baking dish. Top with 2 noodles. Spread one-third (about ⅓ cup) of remaining sauce over top. Dollop with one-third (about 1 cup) of ricotta mixture. Repeat. Place remaining 2 noodles on top; spread with remaining sauce and dollop with remaining ricotta mixture.
3. Sprinkle with remaining ½ cup mozzarella and 2 Tbsp pecorino, cover tightly with an oiled piece of foil (to prevent sticking) and bake 15 minutes. Uncover and bake until noodles are tender and top is golden brown, 8 to 10 minutes.