Broccoli Lasagna
Creamy broccoli lasagna features tender noodles, fresh broccoli, and a cheesy sauce, making it a hearty and flavorful vegetarian dish perfect for family dinners.
Ingredients
- 2 c. milk ⓘ
- 6 lasagna noodles, cooked and drained ⓘ
- 3 Tbsp. margarine or butter
- 1/4 c. green onions, sliced ⓘ
- 2 c. fresh mushrooms, sliced ⓘ
- 1/4 c. flour ⓘ
- 1/4 tsp. salt ⓘ
- 1/4 tsp. dry mustard ⓘ
- 1/4 tsp. thyme, crushed ⓘ
- 10 oz. Cheddar cheese, shredded ⓘ
- 4 oz. Monterey Jack cheese, shredded
- 10 oz. fresh broccoli, cooked and drained ⓘ
Instructions
- Melt margarine in a medium saucepan over medium heat.
- Stir in flour, milk, green onions, salt, dry mustard, and thyme; cook, stirring constantly, until mixture boils and thickens.
- Reduce heat to low and add shredded Monterey Jack cheese; cook about 1 minute until cheese is melted.
- In an ungreased 13 x 9-inch baking dish, layer one-third of the sauce on the bottom.
- Add a layer of cooked lasagna noodles, followed by cooked broccoli, shredded Cheddar cheese, and more sauce.
- Repeat layers to make two layers, ending with a layer of sauce on top.
- Bake at 350°F (175°C) for 30 minutes until hot and bubbly.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of milk. You can also substitute the Cheddar cheese with mozzarella for a milder flavor. If you're short on time, pre-cooked frozen broccoli works well. To enhance the flavor, add a pinch of red pepper flakes or garlic powder to the sauce. This dish fits perfectly into vegetarian recipes, making it a versatile option.
Serving Suggestions
Serve the broccoli lasagna with a side salad dressed in vinaigrette for a refreshing contrast. Garlic bread or a light Italian bread complements the dish beautifully. For those interested in additional Italian recipes, consider pairing with a creamy Pasta Pesto Florentine for a delightful meal experience.
Storage & Reheating
Store leftover broccoli lasagna in an airtight container in the refrigerator for up to three days. To reheat, cover with foil and warm in the oven at 350°F (175°C) for about 20 minutes, or until heated through. For quicker reheating, individual portions can be microwaved for 2-3 minutes, ensuring they remain moist.
Nutrition & Diet Analysis (per serving)
Each serving of Broccoli Lasagna contains roughly 351 calories, with 13g protein, 57g carbohydrates, and 10g fat. It is an excellent source of vitamin C (111% of the Daily Value), iron (32% of the Daily Value), and calcium (29% of the Daily Value). Note that it is relatively high in sodium, at 1430mg per serving (62% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use no-boil lasagna noodles for this recipe?
Yes, you can use no-boil lasagna noodles. Just ensure to add a bit more sauce or moisture to the layers since these noodles absorb more liquid during baking. Adjust the baking time if necessary, keeping an eye on the doneness.
What can I add to the filling for extra flavor?
You can enhance the filling by adding sautéed garlic, spinach, or even diced bell peppers. For a protein boost, consider adding cooked ground turkey or sausage. These additions will not only elevate the flavor but also provide more nutritional value.
Is it possible to make this dish ahead of time?
Absolutely! You can assemble the lasagna a day in advance and refrigerate it until ready to bake. Just remember to add a few extra minutes to the baking time if it goes into the oven cold. This makes it a convenient option for meal prep or entertaining.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).