Easy-Being-Green Lasagne

Green Lasagne

(Simplified and veggie-fied, this noodle stack succeeds at "water management."  Requires side of garlic bread.)

24 oz shredded italian cheese blend

20 oz. garlic alfredo sauce

24 oz ricotta cheese

2 eggs

1 box frozen broccoli florets, thaw and squeeze dry

1 box frozen chopped spinach, thaw and squeeze dry

1 medium zucchini, sliced 1/4 in, salted, towel-dried

Salt + pepper, dash of nutmeg

3+ cloves garlic, minced

1 Tbsp olive oil

1 pkg oven-cook Lasagne noodles

Turn oven on to 375. Oil lasagne pan.

Divide ricotta in half, adding an egg to each half, and seasoning both with salt, pepper, and nutmeg, Add broccoli florets to one half, and chopped spinach to the other.

Mise en place are:

garlic oil

alfredo sauce

oven-ready noodles

sliced+salted zucchini

broccoli+ricotta

spinach+ricotta

shredded cheese

After layering, bake 45 minutes, then let rest for 10 min. before cutting.

First layer: Lay out zucchini circles in a flat layer, brush with minced garlic + olive oil.

Second layer: Oven-ready noodles, can break to fit

Third layer: Spinach-ricotta mixture

Fourth layer: 6 oz. shredded italian cheese blend

Fifth layer: Oven-ready noodles

Sixth layer: Broccoli-ricotta mixture

Seventh layer: 6 oz. shredded italian cheese blend

Eighth layer: Oven-ready noodles

Ninth layer: Garlic alfredo sauce, poured evenly (thin with dairy if it won't pour)

Tenth layer: 6 oz. shredded italian cheese blend