Broccoli-Mushroom Lasagna
A hearty, cheesy baked lasagna featuring tender broccoli and mushrooms, perfect for family dinners or entertaining guests seeking comfort food with a veggie twist.
Ingredients
Instructions
- Spread about 1/2 cup of cream of mushroom soup in a greased 9 x 13-inch baking dish.
- Layer cooked lasagna noodles seasoned with pepper, cooked and drained chopped broccoli, cottage cheese, shredded mozzarella, remaining cream of mushroom soup, and Parmesan cheese.
- Repeat the layering process three times to build the lasagna.
- Bake in a preheated oven at 325°F (163°C) for 45 minutes.
- Let stand for 20 minutes before cutting into servings.
Tips & Substitutions
For added flavor, consider sautéing garlic and onions before adding them to the layers. You can substitute ricotta cheese for the cottage cheese for a creamier texture. If you want a bit more protein, add cooked ground turkey or chicken between the layers. Make sure to cook the noodles until al dente to prevent them from becoming mushy during baking.
Serving Suggestions
This Broccoli-Mushroom Lasagna pairs beautifully with a light side salad and garlic bread for a complete meal. Consider serving it alongside a glass of white wine for a delightful dining experience. For a heartier option, try it with Hot Herb Bread - Italian Style to soak up the delicious sauce.
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 2-3 minutes or bake in a preheated oven at 350°F (175°C) for about 20 minutes, covering with foil to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Broccoli-Mushroom Lasagna contains roughly 330 calories, with 25g protein, 35g carbohydrates, and 13g fat. It is an excellent source of protein (50% of the Daily Value), calcium (47% of the Daily Value), and dietary fiber (39% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 592mg per serving (26% 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 fresh broccoli instead of frozen?
Yes, you can use fresh broccoli! Just steam or blanch it briefly before adding it to the lasagna layers. This will help retain its vibrant color and texture.
Is it possible to make this lasagna in advance?
Absolutely! You can assemble the lasagna ahead of time, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours before baking. Just add an extra 10-15 minutes to the baking time if it's coming straight from the fridge.
Can I make this dish gluten-free?
Yes, use gluten-free lasagna noodles to make this dish gluten-free. There are several brands available, and they work just as well in this recipe. Just follow the package instructions for cooking times.
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).