Broccoli Lasagna Recipe

Broccoli lasagna is a perfect option for dinner or to eat with a green salad. It has garlic, onion, tomato, cream cheese and, of course, broccoli, although throughout the recipe we indicate what other ingredients you can add to enhance its flavor. Likewise, we teach you how to prepare a creamy and juicy filling that will melt in your mouth when eaten.

Stay to discover with us how to make broccoli lasagna, an incredible dish that will surprise and delight you.

Ingredients to make Broccoli Lasagna:

1. 1 package of lasagna noodles
2. 1 broccoli
3. 1 onion
4. 2 garlic cloves
5. 2 tablespoons cream cheese, cottage cheese, or ricotta
6. 2 tomatoes
7. 2 tablespoons crushed tomato sauce (optional)
8. 1 pinch of salt
9. 1 pinch of pepper

For the béchamel

1. 250 milliliters of milk
2. 4 tablespoons of wheat flour
3. ½ chopped onion (optional)
4. 1 pinch of nutmeg
5. 1 pinch of salt

How to make Broccoli Lasagna:

• Wash the broccoli, separate it into florets and cook it in boiling water. If you prefer, you can steam or bake the broccoli, depending on whether or not you want your lasagna to have a smokier flavor. On the other hand, cook the pasta sheets following the instructions on the package.
• Tip: Cook it over medium heat until tender. It usually takes about 15-20 minutes.
• While the broccoli is cooking, we recommend you take the opportunity to prepare the béchamel, which is perhaps the most complicated step in the recipe. To do this, we advise you to chop the onion and sauté it with the flour until the flour is golden. Then, pour in the milk and keep stirring so that the sauce thickens. Add nutmeg and salt to taste. Once ready, you can crush it to make it smoother
• Trick:The onion allows the béchamel sauce to have a touch of delicious flavor, but if you prefer you can eliminate it from the recipe.
• Reserve the béchamel and start making the sauce. So, peel the garlic cloves and the onionand chop these ingredients the size you prefer. If you chop them finely, they will cook faster, but if you cut them into larger pieces you will be able to notice them when eating the broccoli lasagna.
• Put a frying pan with oil on the fire and, when it is hot, sauté the minced garlic. Before it starts to brown, add the onionand fry both ingredients. The sauce is the one that adds flavor to the broccoli lasagna, so if you want you can add chopped leeks or other vegetables that you like, such as peppers, carrots…
• Tip:You can also make broccoli and mushroom lasagna by adding 3-4 sliced ​​mushrooms.
• Add the chopped tomato, mix and pour the crushed tomato sauce. The crushed tomato is optional, but it adds juiciness and creaminess to the filling.
• Trick:To easily peel the tomato, make a cross-shaped cut and place it in boiling water for a few seconds, you will see that the skin comes off on its own.
• When the broccoli is tender, drain it and reserve a glass of the cooking water. You can then mash it up a bit if you want the broccoli lasagna to be more similar in texture to your typical lasagna Bolognese.
• Add the broccoli to the sauce, mix and add the cream cheese. This ingredient is optional and could be substituted with cottage cheese, ricotta, heavy cream, and even a couple of tablespoons of béchamel. The objective of adding it is none other than to provide creaminess to the filling so that the broccoli lasagna does not remain dry.
• Trick: To make the preparation even juicier, go adding tablespoons of cooking water that you had reserved.
• Assemble the lasagna. To do this, place a first sheet of pasta in an oven-proof mold, cover it with a little filling, place another sheet of pasta on top, add a layer of filling again and repeat this process until all the filling is gone. Then, pour the béchamel on top and sprinkle grated cheese
• Bake the broccoli lasagna in a preheated oven at 180ºC until the cheese is completely melted. And ready! Now you can enjoy this delicious vegetarian dish.