Pesto & Broccoli Lasagna

recipe

• Step 1
  Preheat the oven to 375°F. Cut the broccoli into bite-sized florets. (If you're using dried lasagna noodles, boil to cook & set aside.)
• Step 2
  In a pot of salted, boiling water, cook the broccoli florets for 5-7 min.
• Step 3
  Once the broccoli is fork-tender, drain & transfer to a bowl. Use a fork to mash it up.
• Step 4
  Mix in the alfredo sauce until smooth & creamy. Add the pesto, half of the parmesan, salt, pepper & mix again.
• Step 5
  In a baking dish, spread a layer of creamy broccoli on the bottom. Arrange two lasagna sheets on top. Repeat the process 2 more times.
• Step 6
  Finish with a layer of exposed creamy broccoli & top with the remaining parmesan cheese. Bake for 30-35 min at 375°F, or until the oven-ready noodles are fully cooked.
• Step 7
  Serve the lasagna. Enjoy!