Broccoli Cauliflower Lasagna

Transform your weeknight dinner routine with this hearty and wholesome Broccoli Cauliflower Lasagna, a vegetable-forward twist on the classic comfort dish. This crowd-pleasing recipe layers tender lasagna noodles with lightly steamed broccoli and cauliflower, creamy ricotta, and a luscious homemade béchamel sauce infused with garlic and a hint of nutmeg. Topped with gooey mozzarella and nutty Parmesan, this baked dish is rich, cheesy, and packed with vibrant flavors. Perfectly balanced between indulgence and nutrition, it's an ideal way to sneak in veggies while satisfying those cheesy pasta cravings. Serve it hot, garnished with fresh parsley, for a comforting meal that's sure to impress vegetarians and meat-lovers alike.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 9 sheets Lasagna noodles
• 2 cups Broccoli florets
• 2 cups Cauliflower florets
• 15 ounces Ricotta cheese
• 2 cups Shredded mozzarella cheese
• 1 cup Grated Parmesan cheese
• 4 tablespoons Unsalted butter
• 4 tablespoons All-purpose flour
• 3 cups Milk
• 2 Garlic cloves, minced
• 1 tablespoon Olive oil
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 0.25 teaspoon Nutmeg (optional)
• 2 tablespoons Fresh parsley, chopped (for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil or butter.

Step 2

Bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package instructions, then drain and lay them flat on a sheet of parchment paper to prevent sticking.

Step 3

Steam the broccoli and cauliflower florets for 5-7 minutes, or until tender but still slightly firm. Remove and set aside.

Step 4

In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to create a roux.

Step 5

Gradually pour the milk into the roux, whisking constantly to avoid lumps. Continue cooking until the mixture thickens into a smooth béchamel sauce, about 5 minutes.

Step 6

Stir in the minced garlic, salt, black pepper, and nutmeg (if using) into the béchamel sauce. Remove from heat.

Step 7

Spread a thin layer of the béchamel sauce over the bottom of the prepared baking dish.

Step 8

Place three lasagna noodles over the sauce. Top with half of the steamed broccoli and cauliflower, add dollops of ricotta cheese, and sprinkle with 1/3 of the mozzarella and Parmesan cheeses.

Step 9

Drizzle a portion of the béchamel sauce over the layer, then repeat the layering process with three more noodles, the remaining vegetables, more ricotta, and 1/3 of the cheese.

Step 10

Add the final three noodles on top. Spread the remaining béchamel sauce evenly over the noodles and top with the remaining mozzarella and Parmesan cheeses.

Step 11

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

Step 12

Remove the foil and bake for an additional 20-25 minutes or until the cheese becomes golden and bubbly.

Step 13

Let the lasagna rest for 10 minutes before slicing. Garnish with chopped parsley before serving.

Nutrition Facts

Serving size	2478.2 grams (2478.2g)

Amount per serving	% Daily Value*
Calories	4599

Total Fat 204.30g	262%
Saturated Fat 112.30g	562%
Polyunsaturated Fat 1.80g
Cholesterol 691mg	230%
Sodium 6096mg	265%
Total Carbohydrate 492.40g	179%
Dietary Fiber 28.10g	100%
Total Sugars 61.20g
Protein 238.50g	477%

Vitamin D 322IU	1611%
Calcium 5413mg	416%
Iron 24mg	131%
Potassium 3202mg	68%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.6%

Protein: 20.0%

Carbs: 41.4%