Lasagna With Broccoli And Mushrooms
Creamy baked lasagna layered with broccoli, mushrooms, and cheese, offering a hearty vegetarian option with savory flavors that appeal to family and friends alike.
Ingredients
Instructions
- Oil a 9 x 13-inch baking pan.
- Cook the lasagna noodles until just tender; drain.
- Heat oil over medium heat, add mushrooms and broccoli, and cook for 5 minutes, stirring frequently.
- In a saucepan, combine flour, salt, pepper, garlic powder, nonfat dry milk, water, and sherry; cook and stir until thickened.
- Layer cooked noodles, vegetable mixture, cottage cheese or ricotta, and shredded mozzarella in the prepared pan.
- Repeat layers as needed, finishing with cheese on top.
- Bake in a preheated oven at 375°F (190°C) for 25-30 minutes or until bubbly and golden.
Tips & Substitutions
For a creamier texture, consider adding a layer of ricotta instead of cottage cheese. You can substitute the mushrooms with spinach or zucchini for a different flavor profile. If you want to add more protein, try incorporating cooked ground turkey or chicken. To avoid a watery lasagna, let the steamed broccoli cool before layering, and drain excess moisture from the mushrooms.
Serving Suggestions
This lasagna pairs beautifully with a side salad dressed in a light vinaigrette or garlic bread for a complete meal. Consider serving it alongside a glass of white wine to enhance the flavors. For a vegetarian twist, browse more vegetarian recipes that highlight seasonal vegetables to complement this dish.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for 20-25 minutes, covering with foil to prevent drying out. Alternatively, microwave individual portions on medium heat until heated through, about 2-3 minutes depending on your microwave's wattage.
Nutrition & Diet Analysis (per serving)
Each serving of Lasagna With Broccoli And Mushrooms contains roughly 684 calories, with 21g protein, 55g carbohydrates, and 46g fat. It is an excellent source of vitamin C (126% of the Daily Value), vitamin D (105% of the Daily Value), and protein (43% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1625mg per serving (71% 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 gluten-free lasagna noodles?
Absolutely! Gluten-free lasagna noodles can be substituted directly in this recipe. Just make sure to follow the cooking instructions on the package, as they may differ from traditional noodles. This adaptation allows those with gluten sensitivities to enjoy this delicious dish without compromising flavor.
Can I prepare this lasagna ahead of time?
Yes, you can assemble the lasagna in advance and refrigerate it for up to 24 hours before baking. Just cover it tightly with plastic wrap or foil. When ready to bake, remove the cover and add an extra 10-15 minutes to the cooking time to ensure it's heated through properly.
Can I freeze leftovers?
Yes, this lasagna freezes well. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil before freezing. It can be stored for up to 2-3 months. To reheat, thaw in the refrigerator overnight and then bake as usual or reheat individual portions in the microwave.
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).