Broccoli Lasagna Recipe
You add broccoli to lasagna boldly, because hiding vegetables inside pasta totally counts as balanced life decisions.
This Broccoli Lasagna Recipe combines creamy dairy-free cheese, roasted broccoli, and sauce into comforting plant-based layers.
You bake everything together, convincing yourself green vegetables now qualify as indulgent dinner luxury somehow.
Broccoli Lasagna Recipe
This Broccoli Lasagna Recipe delivers a creamy vegan pasta dish layered with broccoli, tomato sauce, and dairy-free cheese.
Ingredients
- 9 vegan lasagna noodles
- 3 cups broccoli florets chopped
- 2 cups tomato sauce
- 1 cup dairy-free ricotta
- 1 cup shredded vegan mozzarella
- 2 tablespoons olive oil
- 2 garlic cloves minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons nutritional yeast
Instructions
- Preheat oven to 375°F (190°C).
- Cook lasagna noodles according to package instructions.
- Heat olive oil in skillet over medium heat.
- Cook broccoli and garlic for 5 minutes until tender.
- Stir in tomato sauce, oregano, basil, salt, and pepper.
- Spread thin sauce layer into baking dish.
- Layer noodles, broccoli mixture, ricotta, mozzarella repeatedly.
- Sprinkle nutritional yeast on top.
- Bake 35 minutes until bubbly.
- Rest briefly before slicing.
Notes
Nutritional values (per serving)
Calories: 320Total Fat: 10g
Saturated Fat: 2g
Carbohydrates: 44g
Fiber: 6g
Protein: 14g
Vitamins and minerals (per serving)
Vitamin C: 35%Calcium: 18%
Iron: 12%
Vitamin K: 40%
Folate: 15%
Additional notes / tips to enhance flavor
- Roast broccoli before layering for deeper flavor.
- Add lemon zest for brightness.
- Sprinkle chili flakes for mild heat.
- Let lasagna rest before slicing neatly.
- Fresh basil improves aroma and presentation.
