Broccoli and Three-Cheese Lasagna

Photo by  Quentin Bacon
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 833 calories
    • Fat 56 g
    • Sat Fat 27 g
    • Cholesterol 155 mg
    • Sodium 1,502 mg
    • Protein 39 g
    • Carbohydrate 41 g
    • Fiber 7 g


  1. Check 1 15-ounce container ricotta (about 1 3/4 cups)
  2. Check 1pound frozen broccoli florets—thawed, patted dry, and chopped
  3. Check 2 1/4cups grated mozzarella (9 ounces)
  4. Check 1/2cup grated Parmesan (2 ounces)
  5. Check kosher salt and black pepper
  6. Check 1 16-ounce jar marinara sauce
  7. Check 1/2cup heavy cream
  8. Check 8 no-boil lasagna noodles
  9. Check 2tablespoons olive oil, plus more for the foil
  10. Check 4cups mixed greens
  11. Check 1tablespoon fresh lemon juice


  1. Heat oven to 400º F. In a large bowl, combine the ricotta, broccoli, 2 cups of the mozzarella, ¼ cup of the Parmesan,½  teaspoon salt, and ¼ teaspoon pepper. In a small bowl, combine the marinara sauce and cream.
  2. Spoon a thin layer of the sauce into the bottom of an 8-inch square baking dish. Top with 2 noodles, a quarter of the remaining sauce, and a third of the broccoli mixture; repeat twice. Top with the remaining 2 noodles and sauce. Sprinkle with the remaining ¼ cup of mozzarella and ¼ cup of Parmesan.
  3. Cover tightly with an oiled piece of foil and bake until the noodles are tender, 35 to 40 minutes. Uncover and bake until the top is golden brown, 10 to 15 minutes.
  4. Toss the greens with the olive oil, lemon juice, and ¼ teaspoon each salt and pepper. Serve with the lasagna.