Broccoli Lasagna(Low Cholesterol)
A hearty, low-cholesterol broccoli lasagna featuring layers of broccoli, tomato sauce, and melted low-fat cheese, perfect for health-conscious families and veggie lovers alike.
Ingredients
Instructions
- In a bowl, combine the broccoli, spaghetti sauce, stewed tomato pieces, and sugar.
- In a 9 x 13-inch pan, spread 1 cup of the tomato mixture.
- Arrange one-quarter of the uncooked lasagna noodles over the sauce.
- Top with one-quarter of the tomato mixture, then sprinkle with one-quarter of the shredded low-fat mozzarella cheese.
- Repeat the layering process with the remaining noodles, tomato mixture, and cheese three more times.
- Cover the pan and refrigerate for at least 2 hours to soften the noodles.
- Bake at 350°F (175°C) for 45 minutes.
- Uncover and bake for an additional 15 minutes or until the cheese is lightly browned.
Tips & Substitutions
For a variation, consider adding sautéed mushrooms or spinach for extra flavor and nutrition. If you prefer a spicier kick, add red pepper flakes to the tomato mixture. You can also substitute whole wheat lasagna noodles for a healthier option. Make sure to let the dish sit for 10 minutes after baking to make slicing easier.
Serving Suggestions
This Broccoli Lasagna is a complete meal on its own but pairs beautifully with a fresh garden salad or garlic bread for a hearty dinner. For a lighter option, serve it with steamed vegetables. It also makes for a great dish to share at potlucks or family gatherings. Browse more vegetarian recipes for additional ideas.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for about 2-3 minutes, or cover and bake in the oven at 350°F until heated through, approximately 20 minutes. Covering keeps the moisture in.
Nutrition & Diet Analysis (per serving)
Each serving of Broccoli Lasagna(Low Cholesterol) contains roughly 137 calories, with 5g protein, 27g carbohydrates, and 2g fat. It is an excellent source of vitamin C (54% of the Daily Value), and a good source of dietary fiber. It also contributes 5g of dietary fiber toward your daily target.
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 fresh broccoli instead of frozen?
Yes, fresh broccoli can be used in this recipe. Just chop it into small pieces and steam it briefly before mixing it with the sauce. This will help retain its bright color and ensure it cooks evenly in the lasagna.
Can I make this lasagna ahead of time?
Absolutely! You can assemble the lasagna a day in advance and refrigerate it until you're ready to bake. Just be sure to cover it tightly with foil to prevent drying out. This also allows the flavors to meld together beautifully.
Is this recipe suitable for freezing?
Yes, this lasagna freezes well. After baking, let it cool completely, then cut it into portions and wrap each piece tightly in plastic wrap before placing them in a freezer-safe container. It can be frozen for up to 3 months.
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).