Broccoli Lasagna with ricotta and raisins

Directions

1. Cut the broccoli into florets and steam for about 15 minutes. Let cool for 5 minutes. Cut the florets into smaller pieces
2. In a bowl, combine ricotta and cream, stir in the finely cut parsley and basil, and the raisins. Add two tablespoons of Parmesan and half of the mozzarella.
3. Bake in the oven on 400F for ten minutes. Then cover with aluminum sheet and bake for another 10 minutes.