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.
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 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.
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)