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Broccoli Lasagna Recipe

Emily Carter
This Broccoli Lasagna Recipe delivers a creamy vegan pasta dish layered with broccoli, tomato sauce, and dairy-free cheese.

Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6 servings
Calories 320 kcal

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: 320
Total 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.