Easy Broccoli Lasagna
Traditional lasagna can take hours to prepare and a long time to bake. This simplified version, using a few convenience items, is every bit as delicious and satisfying. Serve a crispy, vinaigrette-dressed salad on the side.
- Prep: 15 min - 20 min
- Cooking: 3 min - 5 min
- Baking Time: 45 min
Ingredients
- 2 tbsp (30 mL) all-purpose flour
- Salt and pepper to taste
- 3 cloves garlic minced
- 1 1/2 cups (375 mL) Milk
- 1 1/2 cups (375 mL) tomato pasta sauce
- 7 oven-ready lasagna pasta
- 1 lb (450 g) frozen broccoli florets thawed and chopped
- 2 cups (500 mL) Canadian Provolone or Swiss cheese shredded
- 1 cup (250 mL) fresh bread crumbs or dry bread crumbs
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Preparation
Preheat oven to 400 °F (200 °C). Butter an 8-cup (2 L) shallow baking dish.
In a large microwave-safe measuring cup or bowl, whisk flour, salt, pepper and garlic into milk. Microwave on High for 3 to 5 min, whisking twice, or until starting to thicken (watch carefully, it will bubble up).
Stir 1 cup (250 mL) of water into tomato pasta sauce. Spread enough of the pasta sauce in prepared dish to make a thin layer. Place one-third of the pasta on top of sauce in dish, trimming to fit and using pieces as necessary. Spoon one-third of the remaining pasta sauce on top and sprinkle with one-third of the broccoli and one-third of the Canadian Swiss cheese. Pour half of the white sauce evenly over broccoli. Repeat with another layer of lasagna, pasta sauce, broccoli, cheese and remaining white sauce. Arrange remaining pasta on top, spread with remaining tomato sauce and sprinkle with remaining broccoli.
Place dish on a rimmed baking sheet to catch drips. Cover dish with foil and bake for about 35 min or until sauce is bubbling around edges. Meanwhile, combine remaining cheese with bread crumbs. Uncover and sprinkle with bread crumb mixture. Bake for about 10 min longer or until lasagna are tender and top is golden. Let stand for 10 min before serving.
Tips
Cooking Tips: For a quick way to make fresh bread crumbs, grate a frozen slice of bread or a roll on the coarse side of a box cheese grater. One large slice of bread yields 1 cup (250 mL) crumbs.
For the Adventurous: Replace the broccoli with chopped fresh asparagus; blanch for 1 min in boiling water. Drain and run under cold water until chilled; drain well. Stir 1/2 cup (125 mL) chopped fresh basil into the white sauce.
Nutritional information
Per serving| Energy: | 653 Calories |
| Protein: | 35 g |
| Carbohydrate: | 77 g |
| Fat: | 24 g |
| Fibre: | 8.8 g |
| Sodium: | 986 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 68 % / 748 mg |
| Vitamin C: | 147 % |
| Folate: | 121 % |
| Selenium: | 96 % |
| Vitamin B12: | 74 % |
