Tired of the same old weeknight dinners? Let’s shake things up with a dish that’s pure, cheesy comfort. This Creamy Broccoli Cheddar Lasagna is a vegetarian dream come true, layering tender pasta with a rich, velvety cheese sauce, vibrant broccoli, and sweet carrots. It’s the kind of meal that fills your kitchen with an incredible aroma and has everyone asking for seconds. Forget complicated recipes—this one is straightforward, satisfying, and guaranteed to become a new family favorite. Let’s get cooking!
Ingredients
• 9 dried lasagna noodles
• 3½ cups / 840 ml milk, divided
• ½ cup / 60 g all-purpose flour
• 1 teaspoon salt
• ½ teaspoon dry mustard powder
• ¼ teaspoon ground black pepper
• ¼ teaspoon bottled hot pepper sauce
• ¼ cup / 25 g grated Parmesan cheese
• 16 ounces / 450 g frozen cut broccoli, thawed and well-drained
• 1 cup / 120 g shredded carrots (about 2 medium)
• 2 cups / 225 g shredded sharp cheddar cheese, divided
Instructions
1. Preheat your oven to 350°F / 175°C. Lightly grease a 3-quart (9×13 inch) rectangular baking dish. Cook the lasagna noodles according to package directions until al dente. Drain them in a colander, rinse with cold water to stop the cooking, and drain again. Lay the noodles in a single layer on a sheet of foil to prevent them from sticking together.
2. While the pasta cooks, prepare the sauce. In a medium saucepan, create a smooth slurry by whisking together 1 cup / 240 ml of the milk and the flour. Once smooth, stir in the remaining 2½ cups / 600 ml milk, salt, dry mustard, pepper, and hot pepper sauce. Cook and stir constantly over medium heat until the sauce thickens and begins to bubble. Remove from the heat and stir in the Parmesan cheese until melted and smooth.
3. Now it’s time to assemble! Spread a thin layer of sauce on the bottom of your prepared baking dish. Arrange one-third of the cooked lasagna noodles (3 noodles) over the sauce. Top with half of the broccoli, half of the carrots, ¾ cup of the cheddar cheese, and about 1 cup of the sauce. Repeat the layers once more: noodles, the remaining broccoli and carrots, another ¾ cup of cheddar, and another cup of sauce. Finish with the last layer of noodles, the remaining sauce, and the final ½ cup of cheddar cheese sprinkled evenly over the top.
4. Bake, uncovered, for 35 to 40 minutes, or until the sauce is bubbly and the top is golden brown. Let the lasagna stand for 15 minutes before slicing and serving. This allows it to set, making it much easier to cut into clean portions.
Nutritional Information
• PER SERVING
• Calories: 325
• Total Fat: 13 g
• Saturated Fat: 8 g
• Cholesterol: 41 mg
• Sodium: 574 mg
• Carbohydrates: 35 g
• Fiber: 3 g
• Protein: 17 g
Pro Tips
• for the Best Veggie Lasagna
• For the creamiest, meltiest sauce, grate your own block of sharp cheddar cheese. Pre-shredded cheeses often contain anti-caking agents that can make a sauce slightly grainy.
• Squeeze the thawed broccoli thoroughly to remove as much water as possible. This is the key to preventing a watery lasagna and ensures a rich, concentrated flavor.
• Feel free to customize your veggies! Sautéed mushrooms, wilted spinach (well-drained), or diced bell peppers make fantastic additions. Just add them in with the broccoli and carrot layers.
• This lasagna is perfect for making ahead. Assemble the entire dish, cover it tightly with foil, and refrigerate for up to 24 hours. When ready to bake, you may need to add 10-15 minutes to the baking time.
FAQ
Q: How can I add more protein to this vegetarian lasagna
A: To boost the protein content, you can add a layer of cooked lentils, crumbled firm tofu, or 1-2 cups of cannellini beans (rinsed and drained) along with the broccoli and carrot layers. These additions will blend seamlessly with the creamy cheese sauce.
Q: Can this broccoli cheddar lasagna be made vegan
A: Yes, with a few substitutions. Use a creamy, full-fat plant-based milk like oat or soy milk for the sauce, your favorite brand of vegan cheddar and parmesan shreds, and ensure your hot pepper sauce is vegan. The results will be a delicious dairy-free version.
Q: Is this vegetarian lasagna freezer-friendly
A: Absolutely. You can freeze it either baked or unbaked. For an unbaked lasagna, assemble it in a freezer-safe dish, cover tightly with a layer of plastic wrap and then foil, and freeze for up to 3 months. Bake from frozen, covered, for about 1 hour, then uncover and bake for another 20-30 minutes until bubbly. You can also freeze leftover baked portions in airtight containers.
Q: What other vegetables work well in this recipe
A: This lasagna is very versatile. Feel free to add sautéed mushrooms, wilted spinach (squeezed very dry), diced bell peppers, or even roasted cauliflower florets. Just be sure to pre-cook any hard vegetables and drain excess moisture to prevent a watery result.
