Broccoli Lasagna
Discover a fresh twist on a classic comfort food with this hearty Broccoli Lasagna recipe! Layers of tender lasagna noodles, creamy ricotta infused with fragrant oregano, and perfectly steamed broccoli come together to create a dish that’s as satisfying as it is wholesome. Smothered in rich marinara sauce and topped with a golden, bubbly blend of mozzarella and Parmesan cheeses, this veggie-packed lasagna is the perfect way to sneak more greens into a family favorite. Enhanced by sautéed garlic and a sprinkling of fresh basil, every bite bursts with flavor and texture. Ready in just a little over an hour, this nutritious, crowd-pleasing casserole is ideal for weeknight dinners, potlucks, or meal prep. Dive into comfort food with a veggie-forward edge!
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Recipe Information
Ingredients
- 4 cups Broccoli florets
- 12 sheets Lasagna noodles
- 2 cups Ricotta cheese
- 3 cups Shredded mozzarella cheese
- 1 cup Grated Parmesan cheese
- 4 cups Marinara sauce
- 1 large Egg
- 3 cloves Garlic
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Dried oregano
- 0.25 cup Fresh basil
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to the package instructions. Drain and lay them flat on a clean surface to prevent sticking.
Steam the broccoli florets until tender, about 5-7 minutes. Chop them into small, bite-sized pieces and set aside.
In a large mixing bowl, combine ricotta cheese, one egg, salt, black pepper, and dried oregano. Mix until well blended.
Heat olive oil in a skillet over medium heat. Mince the garlic cloves and sauté them in the oil until fragrant, about 1-2 minutes. Add the chopped broccoli to the skillet and toss to coat. Set aside.
Spread 1/2 cup of marinara sauce on the bottom of a 9x13-inch baking dish.
Place a layer of lasagna noodles over the sauce, overlapping slightly. Spread a third of the ricotta mixture over the noodles, followed by a third of the broccoli mixture. Sprinkle a handful of shredded mozzarella cheese over the broccoli.
Repeat the layers (sauce, noodles, ricotta mixture, broccoli, mozzarella) two more times, ending with a final layer of marinara sauce.
Top the lasagna with the remaining mozzarella cheese and grated Parmesan cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbling.
Garnish the lasagna with freshly chopped basil leaves before serving.
Let the dish rest for about 10 minutes before slicing and serving.
Nutrition Facts
Calories |
5286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.4 g | 271% | |
| Saturated Fat | 99.6 g | 498% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 842 mg | 281% | |
| Sodium | 7924 mg | 345% | |
| Total Carbohydrate | 598.0 g | 217% | |
| Dietary Fiber | 41.3 g | 148% | |
| Total Sugars | 48.9 g | ||
| Protein | 284.3 g | 569% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 5749 mg | 442% | |
| Iron | 31.6 mg | 176% | |
| Potassium | 1830 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
