Broccoli Lasagna Recipe -
Broccoli Lasagna Recipe
  • READY IN 1 hr

Broccoli Lasagna

Recipe by  

"Broccoli lasagna with ricotta and mozzarella in a white sauce."

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Ingredients Edit and Save

Original recipe makes 1 - 7x11 inch lasagna Change Servings
  • PREP

    20 mins
  • COOK

    40 mins

    1 hr


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  3. In a medium saucepan over medium heat, melt butter. Cook onion and garlic in butter until tender. Stir in flour, pepper, 1/2 teaspoon salt and nutmeg. Stirring continuously, pour in milk, a little at a time, allowing mixture to thicken. Bring to a boil for 1 minute, then remove from heat and stir in parsley. Set aside.
  4. In a medium bowl, combine ricotta, broccoli, Parmesan, 1 cup of mozzarella and remaining 1/2 teaspoon salt. Stir until well blended.
  5. In a 7x11 inch baking dish layer: 1/4 cup white sauce; 3 noodles; one-third of remaining white sauce; half the broccoli mixture; 3 more noodles; half remaining white sauce; remaining broccoli mixture; 3 noodles; remaining white sauce. Sprinkle with remaining mozzarella. Cover with foil coated with cooking spray.
  6. Bake in preheated oven 30 minutes. Let stand 10 minutes before serving.
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Reviews More Reviews

Most Helpful Positive Review
Oct 28, 2002

This was very good and very ease. Instead of white sauce I used 2 packages of Knorr Alfredo Sauce mix so I think that gave it a richer flavor. I also used Barilla no boil lasagna noodles and they worked great.

Most Helpful Critical Review
Sep 23, 2003

This was tasty but rather bland. When I made it, and we ate it immediately, it was pretty runny (liquidy). I think something wasn't quite right with my white sauce. Perhaps a can of creamed condensed soup (cream of broccoli, maybe?) could be used to help thicken the white sauce. The next day though, the leftovers were absolutely perfect - all the liquid had been soaked up by the noodles! I used fresh broccoli, lightly steamed. This needed WAY more cooking time than the recipe called for - it had to cook well over an hour.

Oct 22, 2008

This recipe needs things. First the white sauce needs 1 cup of parmesan melted into it. The ricotta needs a beaten egg mixed in. It desperately needs a lot of salt and pepper. I added these things before I made it and I can tell by the reviews that it was a heck of a lot better with these adjustments.

Dec 11, 2007

I made this once as written and it was about 3 stars. I liked the idea enough to try it with some changes. This time I added the following: Veggie part: Carrots, zucchini and onion to the broccoli and sauteed with more spices. Added spices: Onion powder/garlic powder/sea salt/Oregano Sauce: Added 1 tbl more cornstarch and increased the milk to 3 cups so it would not be watery. Added 1/4 cup fine grated parm then seasoned to taste. Riccota: I mixed 2 eggs and 1/4 cup shredded parm and used Sharp White Chedder instead. Seasoned with some white pepper and fresh ground garlic salt mix (Costco) Layers: I added a little sauce to the veggie mix and made it a separate layer.I think the veggies have too much water in them and make the riccota separate a little and it gets gritty. To fix this, I make a layer with just veggies and one with only the riccota mixture. I spread sauce then noodle then veggie mix, then noodle and then sprinkle some shredded cheese before putting down the riccota layer and then top with last layer of noodle, spread remaining sauce and sprinkle with a little shredded parm and white chedder then sprinkled with some nutmeg or paprika and parsley. Bake uncovered only 30 minutes - too long or hot and the riccota seems to separate. This dish tastes better the next day in my opinion, when the noodles soak up the extra liquid and it sets up. I used a 9x13 but there was left over riccota mix to make a bigger pan unless your pan is really deep.

Oct 30, 2002

My husband and i really enjoyed this recipe. I doubled the white sauce and used some sharp cheddar cheese in place of 1/2 of the mozzerella. I also added more salt and pepper than the recipe called for. This lasagna was just as good the next day for leftovers. I will definitely make it again.

Nov 13, 2002

This lasagna was fantastic! I used the "no boil" noodles and blanched some fresh brocolli. Also, used light mozarella and ricotta cheese. It was my first lasagna ever and will make many, many more times. Thanks for a great recipe...

Sep 22, 2003

This was OK, but my family wasn't real thrilled with it. I thought it was kind of blah. Not a keeper for me.

Jul 14, 2003

This was absolutely delicious! Very cheesy, and reheats well. I didn't have a 7 x 11 pan, so I crammed it into an 8 x 8. Doable, but I've since bought the right size pan.


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  • Calories
  • 468 kcal
  • 23%
  • Carbohydrates
  • 41.7 g
  • 13%
  • Cholesterol
  • 72 mg
  • 24%
  • Fat
  • 21.4 g
  • 33%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 28.6 g
  • 57%
  • Sodium
  • 858 mg
  • 34%

* Percent Daily Values are based on a 2,000 calorie diet.

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