Creamy Broccoli Lasagna

Creamy Broccoli Lasagna Recipe

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Kathie Carr


This was an orphan recipe here on JAP. I adopted it. :) I also added a little more black pepper and optional red pepper flakes.

This is a good vegetable lasagna recipe. I especially like using the Swiss cheese and mushrooms in it.

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lasagna noodles, uncooked
1/4 c
1/4 c
onion, chopped
1/4 c
2 tsp
chicken bouillon
1 Tbsp
garlic salt
1/2 tsp
freshly ground black pepper
1 pinch
dry red pepper flakes, optional
2 1/2 c
12 oz
cottage cheese, creamed
6 c
broccoli, cooked tnder crisp
2 jar(s)
mushrooms, sliced (or 1 cup fresh)
12 oz
swiss chees, shredded

How to Make Creamy Broccoli Lasagna


  • 1Pre-heat oven to 350 degrees.

    Cook lasagna noodles to desired doneness as directed on package. Drain, rinse with hot water. Set aside.
  • 2Melt butter in 4 quart saucepan. Add onion, cook until tender. Stir in flour, bouillon, garlic salt black pepper, and red pepper flakes.

    Cook until mixture is smooth and bubbly, stirring constantly. Gradually add milk, cooking until mixture boils and thickens, stirring constantly.

    Stir in cottage cheese, broccoli and mushrooms.
  • 3In ungreased 13 by 9 inch baking dish, layer 1/3 of the noodles, 1/3 of the sauce (about 2 cups), 1/3 of the swiss cheese; repeat layers twice.

    Bake at 350 degrees for 25 to 35 minutes or until hot through-out and bubbly.

    Let stand 15 minutes before cutting. Serve with garlic bread and a fresh salad.

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About Creamy Broccoli Lasagna

Course/Dish: Pasta
Regional Style: Italian
Other Tag: Quick & Easy