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Pre-heat your oven to 375 degrees.
In a medium sauce pan add butter and garlic. Bring to a boil and then let simmer (stirring frequently) about 20 minutes letting the sauce reduce. While the sauce is simmering, place broccoli into a microwave safe bowl and cook for 2 minutes in the microwave. once cooked stir, add in shallots and black olives. Set aside.
Once sauce is reduced remove it from the heat and blend it in a blender until smooth. Return it to the pan and over low heat whisk in Parmesan cheese slowly until fully melted. Remove the pan from heat and whisk in the cream cheese. Add pepper and salt to taste. Add the sauce to the vegetables stir well. reserving out 1/2 cup of the cream sauce.
Build the lasagna:
Start by spraying the lasagna pan with non stick spray. Then add the 1/2cup of cream mixture to the bottom. Layer four pasta noodles on top of this. Sprinkle just a bit of shredded cheese and then a thin layer of baby spinach. On top of this add 1/2 of the ricotta cheese by spoon fulls covering the entire layer. Then add another four noodles, On here add in the veggie/ cream mixture. Spread it evenly. Add another layer of noodles, shredded cheese, Baby spinach and ricotta. Top with the last layer and the remainder of the shredded cheese.
Cover lightly with tin foil and bake for 50 minutes. remove the tin foil and bake another 5-10 minutes. Let cook 15 minutes before serving.
Number of Servings: 8
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