Broccoli Lasagna

Broccoli Lasagna


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


1 h servings 468 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 468 kcal
  • 23%
  • Fat:
  • 21.4 g
  • 33%
  • Carbs:
  • 41.7g
  • 13%
  • Protein:
  • 28.6 g
  • 57%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 858 mg
  • 34%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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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  1. 86 Ratings


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 t...

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 con...

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 ...

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 broc...

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 c...

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 mo...

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

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.

Great meal, but a lot of work. I'm not the most efficient person in the world, but I've never had to clean up so much after one casserole. Overall, it's a wonderful dish, but I think I'll save i...