Ingredients Jump to Instructions ↓

  1. 1 bunch broccoli rabe (about 1 pound), stem ends trimmed, cut crosswise in 1-inch-wide pieces (about 8 cups)

  2. 1 jar (14 1/2 ounces) Alfredo pasta sauce

  3. 8 no-boil lasagna noodles (from an 8-ounce box)

  4. 1 jar (12 ounces) roasted peppers, cut in narrow strips

  5. 1/4 cup grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F. Have ready a 9-inch-square baking dish.

  2. Add broccoli rabe to a large pot of boiling lightly salted water. Cook 3 to 5 minutes until tender. Drain well.

  3. Mix 1⁄2 cup water with the pasta sauce in a 1-quart measuring cup or medium bowl. Spread 1⁄2 cup mixture over bottom of baking dish.

  4. Lay 2 noodles on sauce. Spread with about 1⁄2 cup sauce, covering noodles completely. Top with 1 cup broccoli rabe, 1⁄3 cup pepper strips and 1 tablespoon cheese. Repeat layer twice.

  5. Top with remaining 2 noodles, cover with sauce, then add remaining broccoli rabe, peppers and cheese. Cover with foil.6. Bake 35 to 40 minutes until noodles in center of dish are tender when pierced. NOTE: If using regular broccoli, peel stems and cut in 1⁄2-inch pieces and separate florets. Cook as directed.


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