Best 7 Creamy Broccoli Cauliflower Lasagna Recipes

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Indulge in a culinary symphony of flavors with our creamy broccoli cauliflower lasagna, a harmonious blend of textures and tastes that will tantalize your palate. This delectable dish features tender lasagna noodles enveloped in a rich and velvety sauce, layered with roasted broccoli and cauliflower florets, and topped with a golden-brown cheese crust. Each bite offers a delightful contrast between the crisp-tender vegetables and the creamy, cheesy sauce, while the aromatic herbs and spices add depth and complexity to the flavor profile. Whether you're a vegetarian seeking a hearty and satisfying meal or a meat-lover looking for a lighter alternative, this lasagna is sure to become a favorite. Its vibrant colors and inviting aroma will make it the star of any dinner table, and its ease of preparation makes it perfect for busy weeknights or special occasions.

In addition to the main lasagna recipe, this article also includes a collection of complementary recipes to elevate your culinary experience. Discover the secrets of preparing a smooth and flavorful béchamel sauce from scratch, ensuring a creamy and velvety foundation for your lasagna. Learn how to roast broccoli and cauliflower florets to perfection, caramelizing their natural sugars and enhancing their nutty flavor. And for a finishing touch, master the art of creating a golden-brown cheese crust that adds a satisfying crunch and a delightful cheesy flavor to each bite. With these recipes, you'll have everything you need to create a memorable and delicious creamy broccoli cauliflower lasagna that will impress your family and friends.

Here are our top 7 tried and tested recipes!

CREAMY BROCCOLI LASAGNA



Creamy Broccoli Lasagna image

On a cool day, nothing hits the spot more than a comforting casserole. People can't resist the combination of a rich homemade white sauce, broccoli, mushrooms and Swiss cheese.-Launa Shoemaker, Landrum, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 12 servings.

Number Of Ingredients 13

9 uncooked lasagna noodles
1/4 cup chopped onion
1/4 cup butter
1/4 cup all-purpose flour
2 teaspoons chicken bouillon granules
3/4 teaspoon garlic salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
2-1/2 cups whole milk
6 cups broccoli florets
1-1/2 cups 4% cottage cheese
2 jars (4-1/2 ounces each) sliced mushrooms, drained
2 packages (6 ounces each) slices Swiss cheese

Steps:

  • Preheat oven to 350°. Cook noodles according to package directions. , Meanwhile, in a large saucepan, saute onion in butter until tender. Add flour, bouillon, garlic salt, pepper and thyme; stir until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Add broccoli; cook 3-5 minutes. Stir in cottage cheese and mushrooms. Drain noodles., In a greased 13x9-in. baking dish, layer 3 noodles, a third of the sauce and a third of the Swiss cheese. Repeat layers twice. , Bake, uncovered, 35-40 minutes or until bubbly and broccoli is tender. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 291 calories, Fat 15g fat (9g saturated fat), Cholesterol 49mg cholesterol, Sodium 542mg sodium, Carbohydrate 23g carbohydrate, Fiber 2g fiber), Protein 17g protein.

BROCCOLI CHICKEN ALFREDO LASAGNA RECIPE BY TASTY



Broccoli Chicken Alfredo Lasagna Recipe by Tasty image

Here's what you need: butter, garlic, heavy cream, black pepper, grated parmesan cheese, lasagna noodles, rotisserie chicken, broccoli, mozzarella cheese

Provided by Claire Nolan

Categories     Dinner

Yield 6 servings

Number Of Ingredients 9

4 tablespoons butter
1 ½ tablespoons garlic, minced
2 ½ cups heavy cream
½ teaspoon black pepper
¾ cup grated parmesan cheese
9 lasagna noodles, cooked
1 rotisserie chicken, shredded
2 cups broccoli, chopped
2 cups mozzarella cheese

Steps:

  • Preheat oven to 375˚F (190˚C).
  • In a saucepan, melt butter. Add the garlic, heavy cream, and pepper. Stirring constantly, bring to a boil and reduce heat to a simmer.
  • Add Parmesan cheese and keep stirring until sauce has thickened.
  • Spread a generous spoonful of sauce on the bottom of a 9x13 inch pan and cover with 3 cooked lasagna noodles. Follow with a layer shredded chicken, broccoli, and mozzarella. Add more sauce, and repeat to make another layer. On top of the last noodle layer, cover with the remainder of the sauce, and mozzarella.
  • Cover with foil and bake for 30 minutes. Remove the foil, and bake for 15 more minutes, until the cheese has browned.
  • Nutrition Calories: 3332 Fat: 231 grams Carbs: 232 grams Fiber: 32 grams Sugars: 24 grams Protein: 132 grams
  • Enjoy!

Nutrition Facts : Calories 707 calories, Carbohydrate 17 grams, Fat 59 grams, Fiber 2 grams, Protein 35 grams, Sugar 5 grams

LASAGNA WITH SPICY ROASTED CAULIFLOWER



Lasagna With Spicy Roasted Cauliflower image

Now that I've discovered how delicious roasted cauliflower is and how easy it is to do it, that's the only way I want to cook it. It might be difficult to abstain from eating the cauliflower before you've gotten it into your lasagna.

Provided by Martha Rose Shulman

Categories     dinner, casseroles, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 10

1 1/2 pounds cauliflower (3/4 of a medium head)
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper
1/4 to 1/2 teaspoon red pepper flakes
3 cups marinara sauce, preferably homemade from fresh or canned tomatoes
7 to 8 ounces no-boil lasagna
8 ounces ricotta cheese
2 tablespoons water, vegetable stock or chicken stock
Pinch of cinnamon
4 ounces (1 cup) freshly grated Parmesan

Steps:

  • Preheat the oven to 450 degrees. Line a baking sheet with parchment paper. Cut away the bottom of the cauliflower stem and trim off the leaves. Cut the cauliflower into slices 1/3 inch thick, letting the florets on the edges fall off. Toss all of it, including the bits that have fallen away, with the olive oil, salt and pepper. Place on the baking sheet in an even layer. Roast for about 15 minutes, stirring and flipping over the big slices after 8 minutes, until the slices are tender when pierced with a paring knife and the small florets are nicely browned. Remove from the oven, toss with the red pepper flakes and set aside. Turn the oven down to 350 degrees.
  • Blend the ricotta cheese, water or stock, cinnamon, salt and pepper. Set aside.
  • Oil a rectangular baking dish and spread a spoonful of tomato sauce over the bottom. Top with a layer of lasagna noodles. Spoon a thin layer of the ricotta mixture over the noodles. Top with a layer of cauliflower, then a layer of tomato sauce and a layer of Parmesan. Repeat the layers, ending with a layer of lasagna noodles topped with tomato sauce and Parmesan.
  • Cover the baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Uncover and, if you wish, bake another 10 minutes, until the top begins to brown. Remove from the heat and allow to sit for 5 minutes before serving.

Nutrition Facts : @context http, Calories 361, UnsaturatedFat 7 grams, Carbohydrate 39 grams, Fat 15 grams, Fiber 6 grams, Protein 19 grams, SaturatedFat 7 grams, Sodium 781 milligrams, Sugar 6 grams

BROCCOLI & CAULIFLOWER LASAGNA



Broccoli & Cauliflower Lasagna image

An easy to make meat free lasagne. I have seen many vegetable lasagne recipes but none really grabbed me so I decided to experiment and, in my opinion, this is a really tasty one.

Provided by Rufus T

Categories     Cauliflower

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 18

2 tablespoons olive oil
1/2 head cauliflower, cut in to small florets
1/2 head broccoli, cut in to small florets
1 courgette, sliced
1 large onion, finely chopped
2 bell peppers, chopped (red or orange)
4 garlic cloves, minced
1 tablespoon McCormick's Season All
1/3 pint vegetable stock
1 (400 g) can chopped tomatoes
3 tablespoons tomato puree
1 pint milk
2 ounces plain flour
2 ounces butter
2 ounces grated smoked dutch cheese
1 teaspoon Dijon mustard
9 sheets dried lasagna noodles
freshly grated parmesan cheese, to sprinkle on top

Steps:

  • Heat olive oil in a large saucepan add onions and garlic and cook over medium heat until translucent- about 5 minutes.
  • Add peppers, vegetable stock, tomato puree and chopped tomatoes and bring to the boil.
  • Add cauliflower, broccoli, courgette and seasoning bring back to the boil- now cover and reduce heat- allow to simmer gently for 30 minutes.
  • Start white sauce approximately 10 minutes before vegetable sauce is ready-melt butter and stir in the flour- cook over a low heat for about 1 minute.
  • Increase heat- gradually add milk stirring continually.
  • Once sauce has thickened add mustard and half of the grated smoked cheese- stir to mix in the cheese then remove sauce from heat.
  • Place 3 sheets of lasagne in a baking dish measuring 9 x 12 inches- pour on half the vegetable sauce then add 2nd layer of lasagne-next add half the white sauce then remaining vegetable sauce-add final layer of lasagne and top with white sauce.
  • Sprinkle the parmesan and remaining smoked cheese on top.
  • Cook in the centre of a preheated oven at 180°C/350°F/gas 4 for 35 minutes.

Nutrition Facts : Calories 298.6, Fat 18.1, SaturatedFat 8.9, Cholesterol 37.8, Sodium 237.4, Carbohydrate 27.6, Fiber 5.2, Sugar 6.8, Protein 9.9

CREAMY CAULIFLOWER & BROCCOLI BAKE



Creamy cauliflower & broccoli bake image

Instead of cauliflower cheese, try this alternative with broccoli, crème frâiche, mustard, white wine and nutmeg

Provided by Lucy Netherton

Categories     Dinner, Side dish

Time 45m

Number Of Ingredients 8

1 large head of cauliflower , broken into florets
1 vegetable stock cube
1 large head broccoli , broken into florets
200g tub crème fraîche
1 tbsp wholegrain mustard
splash of white wine (if you have some)
generous grating nutmeg
2 slices stale bread , whizzed into crumbs

Steps:

  • Cover the cauliflower in cold water, add the stock cube, then bring up to the boil. Add the broccoli and cook for 1 min, then drain (reserving some of the stock) and allow to steam-dry for 1-2 mins. (The veg shouldn't be tender.)
  • Heat oven to 200C/180C fan/gas 6. Mix together the crème fraîche, mustard, wine (if using), nutmeg and some seasoning. Add the veg and mix well. Tip into an ovenproof dish, scatter with the breadcrumbs and bake for 30 mins until golden and crisp on the top.

Nutrition Facts : Calories 173 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium

CREAMED BROCCOLI AND CAULIFLOWER



Creamed Broccoli and Cauliflower image

You can change the cheese in this recipe to suit your tastes. I use whatever I have on hand. Cheddar adds a nice flavor.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 2 servings.

Number Of Ingredients 9

3/4 cup fresh broccoli florets
3/4 cup fresh cauliflowerets
1/2 cup water
1 tablespoon butter
1-1/2 teaspoons all-purpose flour
1/2 cup milk
1 slice American cheese
1 tablespoon grated Parmesan cheese
Additional Parmesan cheese, optional

Steps:

  • Place the first three ingredients in a small saucepan. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until vegetables are crisp-tender. Drain and keep warm. In another small saucepan, melt butter. Stir in flour. Gradually stir in milk. Bring to a boil; cook and stir for 1 minute or until thickened. Reduce heat. Add American and Parmesan cheeses; cook and stir until cheeses are melted. Pour over vegetables and serve with additional Parmesan cheese if desired.

Nutrition Facts :

ALFREDO LASAGNA WITH BROCCOLI AND CAULIFLOWER



Alfredo Lasagna with Broccoli and Cauliflower image

A creamy Alfredo-type sauce binds layers of pasta, vegetables, and cheeses in this vegetarian lasagna. No tomatoes allowed!

Yield Serves 8; 3/4 to 1 cup per serving

Number Of Ingredients 20

Cooking spray
2 1/2 cups fat-free milk
3 tablespoons all-purpose flour
1/4 teaspoon pepper
1/8 teaspoon cayenne (optional)
1/4 cup shredded or grated Parmesan cheese
1 cup fat-free ricotta cheese
1/4 cup egg substitute or 1 large egg
1 teaspoon dried oregano, crumbled
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
4 cups water (if using fresh vegetables)
2 cups chopped fresh (1/2-inch pieces) or frozen cauliflower, thawed if frozen
2 cups chopped fresh (1/2-inch pieces) or frozen broccoli, thawed if frozen
4 oven-ready lasagna noodles, broken in half crosswise
1/4 cup roasted red bell pepper, chopped
1/2 cup shredded low-fat mozzarella cheese and 1/2 cup shredded low-fat mozzarella cheese, divided use
1/4 cup plain dry bread crumbs (lowest sodium available)
2 teaspoons olive oil
1/2 teaspoon dried Italian seasoning, crumbled

Steps:

  • Preheat the oven to 375°F. Lightly spray a 2-quart casserole dish with cooking spray. Set aside.
  • In a medium saucepan, whisk together the sauce ingredients except the Parmesan. Cook over medium-high heat for 4 to 5 minutes, or until the mixture thickens slightly (it will still be somewhat thin), stirring occasionally.
  • Stir in the Parmesan. Remove from the heat. Set aside.
  • In a medium bowl, stir together the ricotta, egg substitute, oregano, onion powder, and garlic powder. Set aside.
  • If using fresh cauliflower and broccoli, in a medium saucepan, bring the water to a boil over high heat. Reduce the heat to medium high and cook the cauliflower for 2 minutes. Stir in the broccoli. Cook for 1 minute. Transfer to a colander. Drain well.
  • Layer as follows in the casserole dish: half the sauce, 4 noodle halves, all the ricotta mixture, and the cauliflower and broccoli. Sprinkle with the roasted pepper and 1/2 cup mozzarella. Top with the remaining noodle halves, remaining sauce, and remaining 1/2 cup mozzarella. Cover the dish and place on a baking sheet in case the lasagna bubbles over.
  • Bake for 30 minutes.
  • Meanwhile, in a small bowl, stir together the topping ingredients. When the lasagna has baked for 30 minutes, sprinkle with the topping. Bake, uncovered, for 8 to 10 minutes, or until the topping is toasted and the noodles are tender. Remove from the oven and let stand for 5 to 10 minutes to make cutting easier.
  • (Per serving)
  • Calories: 184
  • Total fat: 4.5g
  • Saturated: 2.0g
  • Trans: 0.0g
  • Polyunsaturated: 0.5g
  • Monounsaturated: 1.5g
  • Cholesterol: 15mg
  • Sodium: 278mg
  • Carbohydrates: 20g
  • Fiber: 2g
  • Sugars: 7g
  • Protein: 15g
  • Calcium: 392mg
  • Potassium: 377mg
  • 1 starch
  • 1 vegetable
  • 1 1/2 lean meat

Tips:

  • To save time, you can use pre-cut broccoli and cauliflower florets.
  • If you don't have a food processor, you can finely chop the broccoli and cauliflower by hand.
  • Be sure to cook the broccoli and cauliflower until they are tender but still have a little bit of a bite to them.
  • Don't overcook the lasagna noodles, or they will become mushy.
  • If you are using a store-bought lasagna sauce, be sure to taste it before adding it to the lasagna. You may want to add some additional spices or herbs to taste.
  • Let the lasagna rest for at least 15 minutes before slicing and serving. This will help it to set and make it easier to cut.

Conclusion:

This creamy broccoli cauliflower lasagna is a delicious and satisfying meal that is perfect for a weeknight dinner. It is also a great way to get your kids to eat their vegetables. The creamy sauce and melted cheese make this lasagna irresistible, and the broccoli and cauliflower add a healthy dose of vitamins and minerals. So next time you are looking for a new lasagna recipe to try, give this one a try. You won't be disappointed.

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