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Beefed-Up Broccoli Lasagna

(6 Votes)
Updated August 15, 2017
Beefed-Up Broccoli Lasagna
SERVES
6
COOK TIME
55 Min

Remember when making lasagna was a day-long project, reserved for special occasions only? Well that's a thing of the past! Our Beefed Up Broccoli Lasagna is full of hearty beef and stuffed with healthy broccoli for an easy filler-upper.

What You'll Need:
  • 1 pound lean ground beef
  • 1 (28-ounce) jar spaghetti sauce
  • 1 (14-1/2-ounce) can Italian-style diced tomatoes
  • 1/4 teaspoon salt
  • 1 (10-ounce) package frozen chopped broccoli, thawed and well drained
  • 1 (15-ounce) container ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • 10 uncooked lasagna noodles
  • 1 1/2 cups (6 ounces) shredded mozzarella cheese
What To Do:
  1. Preheat oven to 375 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
     
  2. In a large skillet, brown ground beef over medium heat for 8 to 10 minutes, until no pink remains, crumbling meat as it cooks. Drain off excess liquid. Add spaghetti sauce, tomatoes, and salt; stir until well blended then set aside.
     
  3. In a medium bowl, combine broccoli, ricotta and Parmesan cheeses, and the egg; mix well.
     
  4. Spread 2 cups sauce mixture over bottom of prepared baking dish. Press 4 noodles lengthwise over sauce and 1 noodle crosswise across end of baking dish, completely covering sauce mixture. Spread ricotta mixture evenly over noodles then sprinkle with 1 cup mozzarella cheese. Top with 1-1/2 cups sauce mixture then arrange remaining noodles over sauce, pressing lightly into sauce. Spread remaining sauce over top.
     
  5. Bake 55 minutes, or until noodles are tender. Remove from oven and sprinkle with remaining 1/2 cup mozzarella; cover with aluminum foil. Let sit 10 minutes then cut and serve.
     
Notes

Nutritional InformationShow More

Servings Per Recipe: 6

  • Amount Per Serving % Daily Value *
  • Calories 181
  • Calories from Fat 113
  • Total Fat 13g 19 %
  • Saturated Fat 5.2g 26 %
  • Trans Fat 0.7g 0 %
  • Protein 16g 31 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 55mg 18 %
  • Sodium 211mg 9 %
  • Total Carbohydrates 0.2g 0 %
  • Dietary Fiber 0.0g 0 %
  • Sugars 0.0g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I have made lasagna in the past where I mixed frozen spinach (squeezed dry) into the ricotta and egg mixture, but never thought to use broccoli! This sounds great! The only thing I would do differently is add the final top cheese about 15 - 20 minutes before it is done, since I like the little bit of crusty browned cheese on the edges.

Can you freeze lasagna, if you can, do you freeze it before baking or after? Thanks. Ling

Yes you can freeze this lasagna. We recommend freezing before cooking. You can freeze it after cooking, but this will dry it out.

Jerry ann - not a dumb question at all! Thank you for bringing this to our attention. The correct ingredient is frozen, chopped broccoli. Thank you again and enjoy!

Dumb question I guess but is that chopped broccoli or spears or pieces?

This was excellent! I added onion and green pepper to the hamburger and also used the Barilla no boil lasagna noodles. The whole thing took 2 hours from start to end. Will definitely make again.

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