VEGETARIAN "SPINOCCOLI" LASAGNA

Steps:

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