Lasagna With Roasted Broccoli - Recipes for Health The broccoli part of this recipe is adapted from Molly Stevens" Blasted Broccoli in her wonderful book "All About Roasting." 1 1/4 pounds broccoli, crowns only 8 ounces ricotta cheese 1 egg 2 tablespoons water Pinch of cinnamon 2 anchovy fillets, rinsed (optional) 3 cups marinara sauce, preferably homemade from fresh or canned tomatoes Line a baking sheet with parchment paper. Slice the broccoli crowns 1/3 inch thick, letting the florets on the edges fall off. Peel any large pieces of stem by gently pulling away the thick skin, then toss the slices and the unattached florets with the olive oil, salt and pepper. Place on the baking sheet in an even layer. Roast, stirring and flipping the large slices over (tongs are a good tool for this) after 8 minutes, until the broccoli is tender when pierced with a knife and the tops are nicely browned, about 15 minutes total. Remove from the oven and set aside. Turn the oven down to 350 degrees. Blend the ricotta cheese with the egg, water, cinnamon, salt and pepper. Chop the anchovies and stir into the tomato sauce. Oil a rectangular baking dish and spread a spoonful of tomato sauce over the bottom. Spoon a thin layer of the ricotta mixture over the noodles. Top with a layer of broccoli, then a layer of tomato sauce and a layer of Parmesan. Repeat the layers until the ingredients are used up, ending with a layer of lasagna noodles topped with tomato sauce and Parmesan. Nutritional information per serving: 430 calories; 20 grams fat; 8 grams saturated fat; 2 grams polyunsaturated fat; 7 grams monounsaturated fat; 63 milligrams cholesterol; 44 grams carbohydrates; 7 grams dietary fiber; 400 milligrams sodium (does not include salt to taste); 22 grams protein.