Cheesy Broccoli Lasagne

    1 hour

    This is a rich vegetarian lasagne that uses a white sauce for one of the layers and a broccoli/ricotta cheese mix for the other.

    89 people made this

    Makes: 6 

    • 9 lasagne sheets
    • 3 tablespoons butter
    • 1 small onion, diced
    • 2 cloves garlic, diced
    • 2 tablespoons plain flour
    • 1/4 teaspoon ground white pepper
    • 1 teaspoon salt, divided
    • 1 pinch ground nutmeg
    • 2 1/2 cups (625ml) milk
    • 2 tablespoons diced fresh parsley
    • 460g ricotta cheese
    • 300g frozen broccoli, thawed and drained
    • 1/4 cup grated Parmesan cheese
    • 2 cups grated mozzarella cheese, divided

    Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

    1. Preheat oven to 180 degrees C.
    2. Bring a large saucepan 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.
    4. 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.
    5. In a medium bowl combine ricotta, broccoli, Parmesan, 1 cup of mozzarella and remaining 1/2 teaspoon salt. Stir until well blended.
    6. In a baking dish layer: 1/4 cup white sauce; 3 lasagne sheets; one-third of remaining white sauce; half the broccoli mixture; 3 more lasagne sheets; half remaining white sauce; remaining broccoli mixture; 3 lasagne sheets; remaining white sauce. Sprinkle with remaining mozzarella. Cover with foil coated with cooking spray.
    7. Bake in preheated oven 30 minutes. Let stand 10 minutes before serving.

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    Reviews and Ratings
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    Reviews in English (62)


    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.  -  08 Jan 2002  (Review from Allrecipes USA and Canada)


    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.  -  02 May 2003  (Review from Allrecipes USA and Canada)


    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.  -  22 Oct 2008  (Review from Allrecipes USA and Canada)