Broccoli Lasagna

• 1 (15 ounce) container ricotta cheese
• 1 lb frozen broccoli florets (thawed, patted dry and chopped)
• 2 1/4 cups grated mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1 (16 ounce) jar marinara sauce
• 1/2 cup heavy cream
• 15 no-boil lasagna noodles
• 2 sprays cooking spray

1. Preheat over to 400 degrees.
2. In a large bowl, combine ricotta, broccoli, 2 cups mozzarella, 1/4 cup parmesan.
3. In small bowl, combine marina sauce and cream.
4. spoon layer of sauce on bottom of 9 x 13 pan, top with noodles, more sauce, cover with the cheese broccoli mixture. Repeat until it is all gone. Each layer put the noodles in a different direction it makes it easier to cut when you serve! When top layer of noodles is down, sprinkle with remaining mozzarella and parmesan.
5. Cover tightly with sprayed foil and bake 40 minutes. uncover and bake until the top is golden brown.
6. I double the recipe for a bigger group and use one of those "big lasagna" tins from the grocery store. bake a larger sized lasagna about 15 minutes more.
7. Also great to make ahead, freeze and bake later in the week!

ricotta cheese, frozen broccoli, mozzarella cheese, parmesan cheese, marinara sauce, heavy cream, noodles, cooking spray

Taken from www.food.com/recipe/broccoli-lasagna-407957 (may not work)