Vegetarian Spinoccoli Lasagna

My wonderful sister-in-law, taryn, has aptly named this recipe for me, after a pizza she had at pizzaria uno. This recipe is actually the lasagna i put together for my family's christmas eve dinner in 2004. Please feel free to use

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.

Ingredients

lasagna noodle, olive oil, onion, garlic, dried italian seasoning, crushed red pepper flakes, frozen chopped spinach, frozen chopped broccoli, salt and pepper, ricotta cheese, flat leaf parsley, eggs, parmesan cheese, tomato sauce, mozzarella cheese, cheese