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Alfredo Broccoli Lasagna

Updated: Mar 8

This recipe was inspired by my husband. Every once in a while he'll make food for special holidays to share with others. One of the dishes he makes is a broccoli lasagna, only it's with dairy. So I was wanting to give this recipe a try and make it plant-based. I think it turned out pretty well. Even my kids like this one.







Here's the process of making this dish.



While your noodles are boiling, you want to prepare the alfredo sauce. Start by sautéing onion and garlic with a little olive oil, or you can use water to make this an oil-free recipe.



Place the sautéed onions and garlic into the blender with the rest of the ingredients for the alfredo. Blend until it is smooth. Usually 3-4 minutes on high.



Rinse your broccoli well, and then cut into bit size pieces. Much smaller than the ones pictured here.



Now it's time to start assembling the lasagna, once all of the items are ready.



Add a small amount of the alfredo sauce to the bottom of the pan. This helps to keep the noodles from sticking to the bottom.




After adding the sauce to the bottom of the pan, add the noodles and then the broccoli on top. Then cover the noodles with alfredo sauce. Continue this until all are used up. I usually make 3-4 layers for my lasagna.



Make sure you have enough alfredo sauce to cover the last layer of noodles completely. This will help make sure it doesn't dry out.

Another step is to add bread crumbs to the top, this helps give it a nice crunch.



Broccoli Alfredo Lasagna


Ingredients:

1 tablespoon water

1/2 medium onion, chopped

6 cloves garlic, minced

1 cups raw cashews

2 cups unsweetened dairy-free milk (I used almond milk)

1/4 cup yeast flakes

1 tablespoon lemon juice

1 teaspoon salt

12Lasagna Noodles

2 head of broccoli, cut into little pieces


Directions:

  1. Preheat oven to 350°.

  2. Bring a pot of water to a boil and add the lasagna noodles. Cook as directed on the package of the pasta.

  3. Cut the broccoli into little pieces, about 1/4-1/2 inch each. Bit size.

  4. Place in a steamer, and steam until it is fork tender, about 5-8 minutes.

  5. In a frying pan add the water, onions and garlic and sauce for 5 minutes on a medium high heat.

  6. Soak cashews, or rinse off before placing them into a high powered blender. Add the sautéed onion and garlic, unsweetened dairy-free milk, yeast flakes, lemon juice and salt. Blend on high for about 3-5 minutes, or until very smooth.

  7. In a 13 X 9 baking dish layer 3 noodles. Cover with the sauce and add broccoli on top.

  8. Continue to layer this until you have 4 layers total. Add the sauce only on the last layer.

  9. Add bread crumbs or farofa to the top, optional.

  10. Bake for 30 minutes uncovered.

  11. Let it sit for 10 minutes before cutting into it.











Red or white sauce for a lasagna?

  • Red sauce!

  • White sauce!






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3 Kommentare

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Gast
14. März
Mit 5 von 5 Sternen bewertet.

Delicious. This is a great take on lasagna. I cut up the broccoli in very small pieces and it was perfect.

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Gast
08. März
Mit 5 von 5 Sternen bewertet.

Wow, this looks delicious. I never would have thought to put broccoli in my lasagna, it's usually only spinach, but I can't wait to try this.

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Kylee Melo
10. März
Antwort an

Good, let me know how it turns out for you!

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