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Broccoli Lasagna



About the Recipe

I know broccoli might sound strange to add to lasagna but I promise you, it's humble but giving. It makes it a little bit lighter and more relaxed than the traditional.


3 heads of broccoli, cut into florets and stem cut sliced thinly

3C white cheddar, shredded

1C parmesan, shredded

1 stick butter

¾ C flour

8C whole milk

1 lemon, zest + juice

¾ lb no boil lasagna noodles

Nutmeg, ground


Black Pepper


1: Preheat oven to 350 degrees Fahrenheit

2: Bring a large stock pot of water to a boil and season with salt. Add in broccoli florets and sliced stems. Boil until fork under, strain, and shock in an ice bath to keep them from cooking longer.

3: Once broccoli is cooled, add it to a food processer along with 1 ½ tsp salt, black pepper, lemon juice and zest. Pulse until smooth and set aside. Check for seasoning.

4: To make the mornay sauce, in a large stock pot over medium heat, melt the better. Once the butter has melted, whisk in the flour to make a roux, cook for 30 seconds. Slowly add in milk, I like to do 2 cups at a time. Wait until it has thickened and then continue with additional milk. You will want to whisk constantly to avoid burning on the bottom of the pan. Once the sauce has thickened enough to coat the back of a spoon.

5: Whisk in 1 ½ tsp salt, black pepper, and a pinch of nutmeg.

6: Take the pan off the heat and slowly whisk in the cheddar. You’ll want to do a handful at a time to avoid having clumps, whisking the entire time, and not adding another handful until the previous has melted. Taste for seasoning as cheese varies in salt.

7: To assemble the lasagna get a 9x13 pan. Bottom layer is the mornay sauce, then noodles, mornay, broccoli, parmesan, noodles, mornay, broccoli, parmesan, etc. until you have finished.

8: Cover the lasagna with aluminum foil and bake for one hour. At the one hour mark, take off the tin foil and back for another 15 minutes. If it hasn’t browned on the edges, you can broil it for 5-10 minutes. Enjoy

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