Creamy Broccoli Lasagna
Elevate your comfort food game with this irresistibly creamy broccoli lasagna—a luscious vegetarian twist on the classic dish! Packed with roasted broccoli florets for a subtle smokiness, layers of velvety béchamel sauce, and a rich blend of ricotta, mozzarella, and Parmesan, this lasagna is indulgence at its finest. The no-boil lasagna noodles cut down on prep time, while the golden, bubbling top adds a satisfying crunch to every bite. Perfect for weeknight dinners or special occasions, this hearty recipe serves up to eight and is ideal for sneaking extra veggies into your meal. Serve it with a crisp green salad or garlic bread for the ultimate cozy dining experience! Search no further for the best broccoli lasagna recipe—your new family favorite is right here.
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Recipe Information
Ingredients
- 4 cups Broccoli florets
- 2 tablespoons Olive oil
- 12 sheets Lasagna noodles (no-boil)
- 4 tablespoons Unsalted butter
- 4 tablespoons All-purpose flour
- 4 cups Whole milk
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 3 cups Shredded mozzarella cheese
- 1 cup Shredded Parmesan cheese
- 2 cups Ricotta cheese
- 2 tablespoons Fresh parsley (chopped)
Instructions
Preheat your oven to 400°F (200°C).
Spread the broccoli florets on a baking sheet, drizzle with olive oil, and season with a pinch of salt and pepper. Toss to coat.
Roast the broccoli in the preheated oven for 15 minutes, or until tender and slightly charred. Remove and set aside.
Reduce the oven temperature to 375°F (190°C).
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.
Gradually whisk in the milk, ensuring there are no lumps. Cook for 4-5 minutes, stirring frequently, until the mixture thickens into a béchamel sauce.
Stir in the garlic powder, onion powder, 1 teaspoon of salt, and black pepper. Set the sauce aside.
In a medium bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, 1/2 cup of Parmesan cheese, 1 teaspoon of salt, and the chopped parsley.
Lightly grease a 9x13-inch baking dish. Spread a thin layer of béchamel sauce on the bottom of the dish.
Place 3 lasagna noodles in the dish, slightly overlapping them. Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the roasted broccoli, a drizzle of béchamel sauce, and a sprinkle of mozzarella cheese.
Repeat the layering process two more times, finishing with a layer of noodles topped with béchamel sauce and the remaining mozzarella and Parmesan cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbling.
Allow the lasagna to cool for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 1064 mg | 46% | |
| Total Carbohydrate | 32.2 g | 12% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 7.4 g | ||
| Protein | 30.6 g | 61% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 714 mg | 55% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 283 mg | 6% | |
*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.
