Hearty lasagna can feed holiday crowds

Millions of people take to the roads, rails and skies to make it home for the holidays. Plenty of hosts and hostesses open their homes to well-traveled relatives and close friends during the holiday season, sometimes providing accommodations for several days. During this season of entertaining, it is helpful to have several go-to recipes that can feed a houseful of guests on hand.

The recipe for “Lasagna With Broccoli and Three Cheeses” from “Real Simple: Dinner Tonight, Done!” (Time Home Entertainment) from the editors of Real Simple is sure to stick to guests’ ribs on wintry nights. With only 15 minutes of preparation time, this dish gets popped in the oven and can be enjoyed an hour later.

Lasagna with broccoli and three cheeses

Serves 4

1 15-ounce container ricotta

1pound frozen broccoli florets — thawed, patted dry, and chopped

2 1/4 cups grated mozzarella

1/2 cup grated Parmesan

Kosher salt and black pepper

1 16-ounce jar marinara sauce

1/2 cup heavy cream

8 no-boil lasagna noodles

2 tablespoons olive oil, plus more for the foil

4 cups mixed greens

1 tablespoon fresh lemon juice

Heat oven to 400 F. In a large bowl, combine the ricotta, broccoli, 2 cups of the mozzarella, 1Ú4 cup of the Parmesan, 1Ú2 teaspoon salt, and 1Ú4 teaspoon pepper. In a small bowl, combine the marinara sauce and cream.

Spoon a thin layer of the sauce into the bottom of an 8-inch square baking dish. Top with 2 noodles, a quarter of the remaining sauce, and a third of the broccoli mixture; repeat twice. Top with the remaining 2 noodles and sauce. Sprinkle with the remaining 1/4 cup of mozzarella and 1/4 cup of Parmesan.

Cover the lasagna tightly with an oiled piece of foil and bake until the noodles are tender, 35 to 40 minutes. Uncover and bake until golden brown, 10 to 15 minutes more.

Toss the greens with the oil, lemon juice, and 1Ú4 teaspoon each salt and pepper. Serve with the lasagna.