Broccoli lasagne

    1 hour

    This vegetarian lasagne is so rich and delicious, there's no chance that anyone will miss the meat! Broccoli is combined with layers of lasagne sheets, cheese and an easy homemade white sauce.

    104 people made this

    Serves: 6 

    • 9 lasagne sheets
    • 45g butter
    • 1 small onion, chopped
    • 2 cloves garlic, chopped
    • 2 tablespoons flour
    • 1/4 teaspoon ground white pepper
    • 1 teaspoon salt, divided
    • 1/8 teaspoon ground nutmeg
    • 600ml milk
    • 2 tablespoons chopped fresh parsley
    • 450g ricotta cheese
    • 300g chopped frozen broccoli, thawed and drained
    • 4 tablespoons grated Parmesan cheese
    • 225g grated mozzarella cheese, divided

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Preheat oven to 180 C / Gas 4.
    2. Bring a large pot of lightly salted water to the 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 the boil for 1 minute, then remove from heat and stir in parsley. Set aside.
    4. In a medium bowl, combine ricotta, broccoli, Parmesan, 1/2 of the mozzarella and remaining 1/2 teaspoon salt. Stir until well blended.
    5. In a 28x18cm baking dish layer: 4 tablespoons 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.
    6. Bake in preheated oven 30 minutes. Let stand 10 minutes before serving.


    To get a nice cheesy crust, you can take the foil off for the last 10 minutes of baking, or pop it under the grill for 5 minutes.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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    Reviews & ratings
    Average global rating:

    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 US | 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 US | 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 US | Canada)