Broccoli Lasagna

The words “broccoli” and “lasagna” in the same sentence might raise an eyebrow, but stay with me here, because this broccoli lasagna recipe might just become your new pasta obsession. It’s not your average baked pasta with red sauce.

This creamy, cheesy and comforting lasagna features layers of tender pasta, buttery white sauce and—surprise!—bright green broccoli folded into every bite. We build flavor with sauteed onions, a bouillon-boosted roux and melty Swiss cheese for a slightly nutty finish. Even better? The ingredients are simple, the prep is straightforward, and you can have the whole thing baked and ready in under an hour. And everyone will enjoy eating their greens!

Ingredients for Broccoli Lasagna

Ellie Crowley for Taste Recipes

• Lasagna noodles: This long, flat type of pasta creates lasagna’s signature layers. You can boil the noodles according to the box directions or use no-boil noodles.
• Onion: Finely chopped onion adds a sweet note to your white sauce base.
• Butter: Butter is essential for building the roux. Use unsalted butter here; you’ll add more seasoning later.
• Flour: A touch of all-purpose flour helps thicken the sauce.
• Chicken bouillon granules: This powder packs a punch! Its concentrated, savory chicken goodness adds an instant hit of flavor.
• Seasoning and herbs: Garlic salt, pepper and thyme are the power trio of Italian flavor.
• Whole milk: Milk is the creamy backbone of your homemade white sauce. Stick with whole milk or even cream; the higher the fat content, the richer the roux.
• Broccoli florets: Broccoli brings nutrition and color to this lasagna. If you buy heads of fresh broccoli, peel, chop and freeze the stems for another use. You just want the florets; chop them into tiny bites so they blend into the sauce.
• Cottage cheese: A 4% milk fat cottage cheese lends the most flavor and texture to your sauce. To jazz up the flavor, try herbed cottage cheese.
• Mushrooms: Jarred mushrooms make this lasagna more budget-friendly. Drain them well. Whether fresh or not, mushrooms bring an earthy vibe and a nice texture contrast.
• Swiss cheese: This reliable melting cheese gives the whole dish a slightly nutty boost. Sliced cheese is easy to layer, but you can also use shredded Swiss cheese (it’s even better to grate it yourself).

Directions

Step 1: Cook the noodles

Preheat your oven to 350°F. Cook the noodles according to the package directions.

Step 2: Make the sauce

Meanwhile, in a large saucepan, saute the onion in butter until it’s tender. Add the flour, bouillon, garlic salt, pepper and thyme, and stir until smooth. Gradually add the milk. Bring it to a boil, then cook and stir for two minutes or until it has thickened. Add the broccoli and cook for three to five minutes. Stir in the cottage cheese and mushrooms.

Editor’s Tip: If using frozen broccoli, thaw and drain it first to avoid adding too much moisture to the sauce.

Step 3: Build the layers

Drain the lasagna noodles. In a greased 13×9-inch baking dish, layer three noodles, a third of the sauce, and a third of the Swiss cheese. Repeat the layers twice, finishing with the cheese.

Editor’s Tip: Drain the noodles well and let them cool a bit to prevent them from sticking to the bottom of the pan.

Step 4: Bake, cool and serve

Bake the lasagna, uncovered, for 35 to 40 minutes or until it’s bubbly and broccoli is tender. Let it stand for 10 minutes before cutting into it.

Editor’s Tip: Let the lasagna rest before slicing it. This allows everything to settle and meld. Cut into it too soon, and you’ll have a puddle of cheesy lasagna.

Ellie Crowley for Taste Recipes

Broccoli Lasagna Variations

• Add spinach: Swap out half the broccoli for thawed, squeezed-dry frozen spinach for a little green-on-green action.
• Simplify the sauce: Instead of this creamy, cheesy sauce, take a shortcut and use jarred or homemade Alfredo sauce. A standard Bechamel sauce would work well, too.
• Try no-boil noodles: No time to boil the pasta? No problem! No-boil noodles need a little extra moisture and a few extra minutes in the oven, but a little chicken broth drizzled in the bottom of the pan before your first and after your last layer will be just enough liquid to soften the noodles.
• Make it spicy: Stir a pinch of crushed red pepper flakes into the sauce or sprinkle them on top for a mild kick.
• Choose a different cheese: Sliced provolone or Havarti (or any cheese with a talent for melting) can be used instead of Swiss.
• Add an extra layer: Instead of three layers of sauce, make the middle layer a mix of spinach, Parmesan and ricotta for an ultra-cheesetastic lasagna. Or, if you can’t imagine lasagna without it, add a well-simmered tomato sauce or a rich beef bolognese sauce to the center and top it with cheese.
• Make it vegetarian: A scoop of nutritional yeast or vegetable bouillon can replace the chicken bouillon and make the whole dish meat-free.

How to Store Broccoli Lasagna

Let the lasagna cool completely, then cover it tightly with storage wrap or foil, or transfer slices to an airtight container. Store it in the refrigerator for up to four days.

Can you freeze broccoli lasagna?

You can freeze lasagna in the pan or as individual portions. Be sure to cover the pan tightly with both storage wrap and foil. Freeze individual slices in airtight containers or zip-top bags. Lasagna lasts up to three months in the freezer.

How should you reheat broccoli lasagna?

Reheat broccoli lasagna, covered with foil, in a 350º oven until it’s warmed through, about 20 to 25 minutes. For a single slice, microwave it in a covered dish with a splash of water to keep things moist. If reheating frozen lasagna, first thaw it overnight in the refrigerator.

Broccoli Lasagna Tips

Ellie Crowley for Taste Recipes

How do you keep broccoli lasagna from being watery?

Three key moves will keep broccoli lasagna from being watery: draining your noodles, mushrooms and broccoli. If using frozen broccoli, let it thaw and remove the excess water. If boiling the noodles, drain the pasta well, and take the extra step to allow it to cool and dry before layering it with the other ingredients (no-boil noodles come in handy here). For the canned mushrooms, strain them well; if using fresh mushrooms, cook them down to remove their moisture before adding to the dish. Lastly, cook the sauce until it thickens, even if it takes an extra minute. Thin sauce means watery lasagna.

What can you serve with broccoli lasagna?

Keep your meal classic with garlic bread and a Caesar salad, or go full cozy with roasted carrots and a glass of white wine. For dessert, something light and citrusy will balance the rich flavors—think lemon sorbet or a simple sugar cookie.