Broccoli and Cauliflower Lasagna

Broccoli and Cauliflower Lasagna


A vegetarian lasagna with a sautéed mushroom base mixed in a chunky seasoned tomato sauce then layered with a broccoli and cauliflower cottage cheese center and topped with more tomato sauce and mozzarella cheese.

Broccoli and Cauliflower Lasagna

Ingredients                 Makes: 6 servings                  Time: 2 hours
10 to 12 lasagna noodles, prepared according to package instructions
2 cups seasoned tomato sauce      *See recipe below
2 Tbsp unsalted butter + 2 Tbsp extra-virgin olive oil
1 large sweet onion, diced
1/2 green bell pepper, diced
4 garlic cloves, minced
25 crimini mushrooms, peeled and sliced
1 1/4 cup broccoli, chopped
1 1/4 cup cauliflower, chopped
2 cups 2% cottage cheese
1 egg, mixed
sea salt, black pepper to taste
1 1/4 cups mozzarella cheese, shredded

Prepare the ingredients. Start by dicing the onion and putting aside in a bowl. Mince the garlic and dice the pepper, then set aside together. Wash, peel and slice the mushrooms and transfer its own bowl. Chop up the broccoli and cauliflower into 1-inch pieces and put aside together. Shred the mozzarella and also set aside. Mix 1 egg and leave in a small bowl. Prepare the noodles as instructed on packaging and put in a container with a lid to keep warm.

Warm tomato sauce. In a large saucepan, warm the seasoned tomato sauce over medium heat. Stir sauce occasionally, when sauce begins to bubble, reduce heat to low and cover with a lid. Stir on occasion to prevent bottom from burning and to keep evenly heated.

Preheat oven and prepare casserole dish. Preheat oven to 350 degrees Fahrenheit. Move oven rack to the center of oven for lasagna when ready. Rub coconut oil or butter on inside of casserole dish to prevent food from sticking.

Sauté vegetables for sauce. In a skillet over medium-low heat, melt 1 tablespoon of butter and then mix in 1 tablespoon of olive oil. Add the diced onion and cook for 8 to 10 minutes or until onion becomes transparent; stirring occasionally to prevent burning. Add minced garlic and bell pepper and cook for a few minutes longer. When garlic, pepper and onions have softened, remove from heat and stir into the seasoned tomato sauce.

Sauté mushrooms. Add another tablespoon of both butter and olive oil to the skillet and mix together. Increase heat to medium and then add the sliced mushrooms and a sprinkle of salt, then mix to evenly coat in the butter mixture. Stirring frequently, cook the mushrooms for 8 to 10 minutes, or until moisture has been released by the mushrooms and a light golden coating begins to form. Transfer mushrooms to a small bowl and cover to keep warm.

Prepare filling. Mix together in a medium-large bowl the egg, cottage cheese and a couple sprinkles of sea salt and black pepper. Then add the chopped broccoli and cauliflower, and 1/4 cup of the shredded mozzarella cheese to the cottage cheese mixture and stir well to combine.

Layer the lasagna. Pour half of the seasoned tomato sauce into a separate bowl and then mix in the mushrooms. In a (10 by 12) lasagna dish add the tomato sauce with the mushrooms and spread out evenly. Add a layer of 5 to 6 prepared lasagna noodles on top of the mushroom sauce mixture.

Next evenly spread the broccoli and cauliflower mixture on top of the noodles and gently press down with a large spoon. Add another layer of the remaining lasagna noodles on top of the broccoli / cauliflower mixture.

Now pour the remaining sauce on top of this layer of noodles and spread out evenly. Top this with 3/4 cup of the shredded cheese, reserving 1/4 cup for the top again later.

Bake the lasagna. Cook the lasagna on the center rack in a preheated oven for 50 to 60 minutes. Check for readiness by taking the lasagna out of the oven and making sure there is no access liquid in the casserole dish; the cheese should also have turned a light golden colour but should not be burnt. Sprinkle on the 1/4 cup of reserved cheese, then transfer the lasagna back into the oven to finish cooking for 10 to 15 minutes longer.

Serve the lasagna. Remove the lasagna from the oven and allow it to cool for 10 to 15 minutes before cutting and serving.

Recipe shared by: J. Marshall

*Check out our Seasoned Tomato Sauce Recipe!

Nutritional Information

*This recipe is an excellent source for the essential nutrients: Vitamin C, Vitamin K, Folate, Selenium and Calcium.

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