Broccoli and Cheese Lasagna
Broccoli and Cheese Lasagna is a rich and satisfying vegetarian twist on the classic Italian comfort dish. Instead of meat this version layers tender broccoli florets with creamy béchamel sauce ricotta cheese mozzarella and perfectly cooked lasagna noodles. It’s a great way to enjoy a hearty meal packed with flavor and nutrients perfect for weeknight dinners or cozy weekend meals. This lasagna is cheesy comforting and full of wholesome goodness in every bite.
Time:
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Ingredients
9 lasagna noodles
4 cups chopped broccoli florets
2 tablespoons olive oil
3 cloves garlic minced
2 cups ricotta cheese
2 cups shredded mozzarella cheese
1 cup grated parmesan cheese
3 tablespoons all purpose flour
2 tablespoons butter
2 cups milk
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon dried oregano or basil optional
Instructions
Cook the Lasagna Noodles
Boil the noodles according to package instructions then drain and set aside on a tray to prevent sticking
Steam the Broccoli
Steam or boil chopped broccoli for about 4 to 5 minutes until tender but still bright green then set aside
Make the White Sauce
In a saucepan melt butter over medium heat
Whisk in flour and cook for about 1 minute
Gradually add milk whisking constantly until smooth and thickened. Add salt pepper and oregano then remove from heat
Sauté Garlic and Mix Filling
In a pan heat olive oil and sauté garlic until fragrant.Add steamed broccoli stir for a minute then mix with ricotta cheese and half of the parmesan
Assemble the Lasagna
Preheat oven to 375°F
In a baking dish spread a layer of white sauce
Add 3 noodles then spread some of the broccoli ricotta mixture
Sprinkle with mozzarella and a bit more sauce
Repeat layers and finish with sauce mozzarella and the remaining parmesan on top
Bake
Cover with foil and bake for 25 minutes
Remove foil and bake for another 15 to 20 minutes until golden and bubbly
Cool and Serve
Let the lasagna sit for about 10 minutes before slicing and serving
Tips
Do Not Overcook the Noodles
Slightly undercook them so they finish perfectly in the oven
Use Fresh Broccoli
Fresh broccoli gives the best texture and flavor though frozen can work in a pinch
Let It Rest
Allow the lasagna to rest after baking so it holds its shape when sliced
Add Layers of Flavor
Sprinkle a pinch of nutmeg into the white sauce for a warm savory note
Grease the Pan
Lightly oil your baking dish to keep noodles from sticking
Variations
Add Spinach or Kale
Mix in sautéed spinach or kale with the ricotta for extra greens
Make It Spicy
Add a pinch of red pepper flakes to the white sauce or broccoli for a little kick
Use a Different Cheese
Swap mozzarella with provolone or fontina for a different melty flavor
Gluten Free Option
Use gluten free noodles and gluten free flour for the sauce
Vegan Version
Use plant based milk vegan cheese and a tofu ricotta to make it completely dairy free
Q and A
Q Can I make this ahead of time
A Yes you can assemble the lasagna and refrigerate it up to 24 hours before baking
Q Can I freeze this lasagna
A Yes freeze it unbaked or baked for up to 2 months then thaw and reheat when ready
Q Can I use other vegetables
A Yes mushrooms zucchini or cauliflower are great additions or swaps
Q What can I use instead of ricotta
A Cottage cheese or a mixture of cream cheese and spinach works well
Nutrition Estimate Per Serving
Calories 350 to 400
Protein 18 to 22g
Fat 18 to 22g
Carbs 30 to 35g
Fiber 4g
Sodium 500 to 600mg
Note This depends on portion size ingredients and cheese amounts
Conclusion
Broccoli and Cheese Lasagna is a cozy and wholesome dish perfect for vegetarians or anyone looking to enjoy a hearty homemade meal. With creamy layers of cheese tender broccoli and rich sauce it is a comforting meal that feels indulgent but is packed with goodness. It is easy to customize can be made ahead and is sure to be a hit at any dinner table or family gathering