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UW Health SMPH
American Family Children's Hospital

Broccoli Lasagna

20 oz. pkg. frozen broccoli cuts
26 oz. jar spaghetti or marinara sauce
2 cans (14 – 16 oz.) stewed tomatoes
1 Tbsp. sugar
2 pkgs. (8 oz.) no-boil lasagna noodles
4 cups (16 oz.) part-skim mozzarella cheese, shredded
Place broccoli in colander under running water to thaw; squeeze out excess water. In large bowl, combine broccoli, spaghetti sauce, stewed tomatoes, sugar and 1 cup water. Stir to break up tomatoes.

Preheat oven to 375 degrees. In the bottom of a 9 x 13-inch glass or ceramic baking dish, spread 1 cup of tomato/broccoli mixture. Arrange ¼ of the uncooked noodles over sauce – making sure to leave a ½-inch space between noodles and sides of baking dish because the uncooked noodles will expand during baking. Top with ¼ of the tomato sauce and ¼ of the shredded cheese.

Repeat layering noodles, sauce and cheese three times. Cover baking dish with foil. Bake 45 minutes. Uncover and bake 15 minutes longer or until cheese is lightly browned.
Yield: 10 servings
Nutrition Information Per Serving
  • Calories 280
  • Total Fat 9 grams
    • Saturated Fat 5 grams
    • Monounsaturated 2 grams
  • Sodium 670 mg
  • Total Carbohydrates 32 grams
    • Fiber 4 grams
  • Protein 17 grams