Spinoccoli Lasagna

Preheat oven to 350° F

List of ingredients:
2 Cups of fresh broccoli
2 cups of fresh spinach
1 lg. onion
1- 8 ounce package of feta cheese
2 tsp. of adobo (season salt)
1 package of lasagna noodles
1-16 ounce bottle of tomato sauce
1-8 ounce package of mozzarella cheese
1-8 ounce package of sharp cheese
2 tbsp. of Parmesan cheese
16 ounces of ricotta cheese

Directions:
1. Add broccoli, spinach, onion, Parmesan cheese, and feta cheese in a food processor until pureed.
2. Place mixture in a small bowl and refrigerate until needed.
3. Add lasagna noodles in a large pot of boiling water.
4. Cook noodles until they are al dente.
5. In large lasagna pan spread 3-5 tbsp. Of tomato sauce on the bottom of the pan.
6. Layer 1st and 2nd layer of noodles on the bottom of the pan with sauce in the middle.
7. Place broccoli and spinach mixture on top of 2nd layer of noodles and spread evenly.
8. Place 3rd layer of noodles.
9. Spoon and spread ricotta cheese over 3rd layer of noodles.
10. Place the 4th layer of noodles
11. Add tomato sauce to cover noodles.
12. Spread mozzarella and sharp cheese evenly over the entire lasagna.
13. Place lasagna in the oven and bake for 30 minutes.
14. Allow lasagna 20 minutes to cool and set.
15. Serve with sauce added on top of each peace.

This recipe was actually a combination of two of my favorite dishes, lasagna and a spinach and broccoli pizza. Part of the name came from Pizzeria Uno’s™ Spinoccoli pizza. This dish originally was part of my vegetarian diet. After the vegetarian diet died, this dish survived. One must not confuse the absence of meat with a healthy meal. This dish is loaded with fat and calories. But with all of the flavors from the combination of vegetables and cheeses, the absence of meat is hardly noticed. Enjoy.