Broccoli lasagne

I used 8cm x 14cm sheets of gluten-free no-boil lasagne.

Ingredients

1	Medium onion, diced
1 Tbsp	Olive oil
2 cloves	Garlic, chopped
1 cup	Parsley leaves, chopped
400 g	Broccoli florets, blanched (Main)
250 g	Ricotta cheese
2 Tbsp	Grated parmesan cheese
1	Lemon, rind finely grated
200 g	Fresh mozzarella, crumbled
2 cups	Passata
9	No-boil lasagne sheets

Directions

1. Gently sauté the onion in the oil, until softened. Add the garlic and parsley and cook for 1 minute.
2. Place the crisp, cold broccoli and ricotta in a food processor. Mix until smooth. Combine in a bowl with the onion mixture, parmesan, lemon rind and 1/2 the mozzarella.
3. Lightly grease a 26cm x 18cm baking dish. Spread 1/2 a cup of passata on the base.
4. Top with 3 lasagne sheets. Top with 1/3 of the remaining passata. Spread with 1/2 the broccoli/onion mixture. Repeat. Top with the remaining lasagne and passata and sprinkle with the remaining mozzarella. The dish can be covered and refrigerated overnight.
5. Preheat the oven to 220°C.
6. Place the room-temperature dish on a rimmed baking tray. Cover tightly with foil. Bake for 20 minutes, remove the foil and continue baking for another 20 minutes or until the top is golden. Rest for 5 minutes before serving.