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Broccoli Three Cheese Lasagna

Stretchy mozzarella, tender lasagna noodles, savory sauce, and plenty of broccoli make this a one-dish delight.
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Main Dish, pasta
Cuisine: Italian
Servings: 5


  • 6 c. broccoli florets, fresh or frozen
  • 1 15-oz. container low-fat ricotta or cottage cheese
  • 1 1/4 shredded mozzarella cheese, divided
  • 1/4 c. Parmesan cheese, divided
  • 1/2 tsp. garlic powder
  • generous 1/4 tsp. dried oregano
  • generous 1/4 tsp. dried basil
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 20 oz. marinara sauce
  • 3 Tbsp. half and half
  • 8 no-boil lasagna noodles


  • Preheat oven to 400 degrees. If using fresh broccoli, steam in a microwave-safe dish by adding a few tablespoons water, covering with a lid, and microwaving 2-4 minutes until bright green and crisp-tender. If using frozen, thaw and squeeze out as much liquid as possible. Place steamed or thawed broccoli in the bowl of a food processor and pulse until finely chopped (but not pureed).
  • In a large bowl, mix chopped broccoli, ricotta, 1 c. mozzarella, 2 Tbsp. Parmesan, garlic powder, oregano, basil, salt, and pepper.
  • In a medium bowl, stir half and half into marinara sauce.
  • Assemble lasagna: in an 8-inch square baking dish, spoon a thin layer of sauce. Top with two noodles, a quarter of remaining sauce, and a third of the broccoli mixture. Repeat twice. Top with the remaining two noodles and sauce. Sprinkle the top with remaining 1/4 c. mozzarella and 2 Tbsp. Parmesan.
  • Cover tightly with aluminum foil and bake 35-40 minutes. Uncover and bake an additional 10-15 minutes.


Inspired by (but heavily adapted from) Real Simple.