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UW Health SMPH
American Family Children's Hospital

Broccoli Lasagna

Serves 10
  • 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.
  1. 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.

  2. 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.
Nutrition Facts

Calories: 369

Total Fat: 10 g

Saturated Fat: 5 g

Sodium: 781 mg

Cholesterol: 29 mg

Total Carbohydrates: 52 g

Fiber: 6 g

Sugar: 12 g

Protein: 20 g