Are you ready to transform the classic lasagna into a vegetable-packed masterpiece that will have everyone at the dinner table begging for seconds? This Broccoli Lasagna au Gratin isn't just another pasta dish – it's a creamy, cheesy, and nutritious culinary adventure that combines the comfort of traditional Italian cuisine with the vibrant goodness of fresh broccoli. Imagine layers of perfectly cooked lasagna noodles, rich ricotta, melted mozzarella, and tender broccoli creating a symphony of flavors that will elevate your home cooking to restaurant-quality deliciousness!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 6 servings
Ingredients
- 9 lasagna noodles
- 2 cups broccoli, steamed and chopped
- 2 cups ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 egg
- Salt and pepper to taste
- Marinara sauce (for layering)
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with olive oil or cooking spray.
- Cook lasagna noodles in a large pot of salted boiling water according to package instructions until al dente. Drain and rinse with cold water to prevent sticking. Set aside.
- Steam broccoli until tender-crisp, approximately 4-5 minutes. Chop into small, bite-sized pieces and set aside to cool slightly.
- In a medium mixing bowl, combine ricotta cheese, egg, salt, and pepper. Mix thoroughly until well incorporated.
- Begin layering the lasagna: spread a thin layer of marinara sauce on the bottom of the baking dish to prevent sticking.
- Place three lasagna noodles as the first layer, slightly overlapping if necessary.
- Spread half of the ricotta mixture over the noodles, followed by half of the chopped broccoli.
- Sprinkle one-third of the mozzarella and Parmesan cheeses over the broccoli.
- Add another layer of marinara sauce, covering the cheese evenly.
- Repeat the layering process with the next three noodles, remaining ricotta mixture, broccoli, and another third of cheeses.
- Top with the final three lasagna noodles, remaining marinara sauce, and the last third of mozzarella and Parmesan cheeses.
- Cover the baking dish with aluminum foil, ensuring it doesn't touch the cheese.
- Bake in the preheated oven for 25 minutes covered, then remove foil and bake an additional 15 minutes until cheese is golden and bubbly.
- Remove from oven and let rest for 10-15 minutes before serving to allow layers to set.
- Slice into portions and serve hot, garnishing with fresh basil or parsley if desired.
Tips
- • For the most tender broccoli, steam it just until bright green and slightly crisp – overcooking will make it mushy and lose its vibrant color. • Use fresh ricotta for the creamiest texture, and make sure to mix the egg thoroughly to help bind the cheese mixture. • Let the lasagna rest for at least 10-15 minutes after baking to allow the layers to set and make cutting easier. • For extra flavor, try adding garlic, fresh herbs like basil or thyme, or a sprinkle of red pepper flakes to the ricotta mixture. • If you want a golden, crispy top, broil the lasagna for 2-3 minutes at the end of cooking, watching carefully to prevent burning. • Make ahead tip: This lasagna can be assembled and refrigerated for up to 24 hours before baking, making it perfect for meal prep or entertaining.
Nutrition Facts
Calories: 363kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 10g
Cholesterol: mg
