Creamy Broccoli Lasagna

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Servings: 6 Difficulty: Advanced
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A comforting, cheesy casserole with tender broccoli and a rich white sauce.
Creamy Broccoli Lasagna recipe image
Creamy Broccoli Lasagna recipe image
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Creamy Broccoli Lasagna

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 823.1

Description

This creamy broccoli lasagna is a comforting twist on the classic Italian dish, swapping heavy meat for fresh vegetables and a velvety white sauce. Tender broccoli florets and savory mushrooms are nestled between layers of soft lasagna noodles and a rich blend of cottage cheese and Swiss cheese. The homemade bchamel-style sauce, made with milk, flour, and chicken bouillon, adds a deep, savory flavor that ties everything together. Its a hearty, satisfying meal perfect for family dinners or potlucks. The texture is lush and creamy, with the slight crunch of broccoli providing a nice contrast. This dish is easy to assemble and bakes into a golden, bubbly masterpiece that reheats beautifully for leftovers.

Ingredients

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cook lasagna noodles in a large pot of boiling salted water according to package directions until al dente. Drain and rinse with hot water to prevent sticking.
  3. While noodles cook, steam or boil 6 cups of broccoli florets until tender-crisp. Drain well and set aside.
  4. Drain 2 jars of sliced mushrooms thoroughly to remove excess liquid.
  5. In a 4-quart saucepan, melt 1/4 cup margarine over medium heat.
  6. Add 1/4 cup chopped onion to the melted margarine and cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes.
  7. Whisk in 1/4 cup flour, 2 teaspoons instant chicken bouillon, 1 teaspoon garlic salt, and 1/4 teaspoon pepper. Cook for 1 minute, stirring constantly, to cook out the raw flour taste.
  8. Gradually pour in 2 1/2 cups milk, whisking constantly to prevent lumps.
  9. Continue cooking and stirring until the sauce comes to a gentle boil and thickens enough to coat the back of a spoon, about 5-7 minutes.
  10. Remove saucepan from heat. Stir in 12 ounces of cottage cheese, the cooked broccoli, and the drained mushrooms. Mix until well combined.
  11. In an ungreased 13x9-inch baking dish, spread about 2 cups of the broccoli sauce mixture on the bottom.
  12. Layer 3 lasagna noodles over the sauce. Spread 1/3 of the remaining broccoli sauce over the noodles. Sprinkle with 1/3 of the shredded Swiss cheese.
  13. Repeat the layers: 3 noodles, 1/3 sauce, 1/3 cheese.
  14. Repeat the layers one final time: 3 noodles, remaining sauce, and remaining Swiss cheese.
  15. Bake uncovered in the preheated oven for 25 to 35 minutes, or until the lasagna is bubbly and the cheese is golden brown.
  16. Remove from oven and let stand for 15 minutes before slicing and serving. This allows the lasagna to set for cleaner slices.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 823.1kcal
% Daily Value *
Total Fat 39.4g61%
Saturated Fat 14.1g71%
Cholesterol 94.5mg32%
Sodium 2578.0mg108%
Total Carbohydrate 67.9g23%
Dietary Fiber 3.2g13%
Sugars 17.1g
Protein 53.0g106%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: lasagna, broccoli, creamy, white sauce, swiss cheese, cottage cheese, mushrooms, casserole, vegetarian, family dinner, baked pasta, comfort food, easy recipe, chicken bouillon, garlic, onion, milk, flour, margarine, dinner
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