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Broccoli and Pepper Strata
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MH Low Calorie
This easy layered pasta and vegetable casserole has flavors reminiscent of rich Stroganoff dishes.
|Total: 1hr 30min
NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.
Bring a large pot of water to a boil. Cook the lasagna noodles according to the package directions. Drain, rinse with cold water, and set aside in a single layer on trays lined with paper towels.
Meanwhile, in a small bowl, whisk together the cornstarch and about 1/4 cup of the broth until the cornstarch is dissolved. Stir in the remaining broth. Set aside.
In another small bowl, stir together the ricotta and egg whites. Set aside.
Pat the peppers dry with paper towels and cut them into thin strips. Set aside.
In a large skillet, heat the oil over medium heat. Add the mushrooms and cook, stirring, for about 5 minutes, or until they release their moisture. Add the parsley, garlic, thyme, rosemary, and sage. Cook, stirring, for about 5 minutes, or until the mushrooms have shrunk and are thoroughly dry.
Give the cornstarch mixture a quick stir, then add it to the skillet. Cook, stirring constantly, until the liquid turns clear and thickens. Remove from the heat and stir in the spinach and the ricotta mixture.
Preheat the oven to 350°F.
Coat a 13" x 9" baking dish with cooking spray. Place 3 of the lasagna noodles in a single layer in the dish. Spread with one-third of the mushroom sauce. Sprinkle with half of the peppers and half of the broccoli.
Repeat with another layer of noodles and mushroom sauce. Top with the remaining peppers and broccoli. Finish with a layer of noodles and sauce. Sprinkle with the Parmesan.
Bake for 25 minutes, or until bubbly and heated through. Let stand for 15 minutes before cutting.
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