Creamy Mushroom-Broccoli Lasagna

Chanie Nayman Recipe By
  • Cook & Prep: 1 h
  • Serving: 8
  • Contains:

I inherited my love of cooking from my wonderful mother. When I was growing up, she always had a hot breakfast ready for us in the morning, and would cook up the most gourmet Shabbos and Yom Tov foods. One of my favorite pastimes is creating recipes. I made this for Shavous and it was a big hit! Watch the video!

Ingredients (11)

Sauce

Filling

Noodles

Start Cooking

Prepare the Sauce and Filling

  1. Melt butter in a saucepan. Sauté onions and mushrooms in butter until limp. Add the heavy cream and bring to a boil. Add cheese and seasoning and mix. Remove from heat.

  2. Cook broccoli, drain, and puree with a hand blender until smooth. Mix together with the cheese.

Assemble and Bake

  1. Preheat oven to 350°F (180°C).

  2. Pour some of the mushroom cream sauce into a 9- x 13-inch (23- x 33-cm) baking pan. Add a layer of lasagna noodles. Spread on a layer of broccoli mixture. Pour on some more cream sauce. Repeat until the noodles are done, ending with the cream sauce.

  3. Bake covered for 45 minutes.

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  • Esther Leah

    Creamy Mushroom-Broccoli Lasagna

    Lasagna

    Can the lasagna be frozen?
    Posted by Esther Leah |May 14, 2018
    0
  • Leal

    Creamy Mushroom-Broccoli Lasagna

    Cooked pasta

    Did anyone make this without cooking the pasta ahead? Or does this have to be pre cooked? I think most lasagna noodles are good straight to the oven.
    Posted by Leal |July 25, 2017
    Replies:
    Chaia Frishman  - Kosher.com Admin
    My personal lasagna noodles has me pouring a cup of milk over it to make the noodles cook. I also let it sit that way. This has sauce, but I am not sure it's enough to soften the noodles.
    Posted by Chaiaadmin|July 27, 2017
    Leal
    I ended up buying oven ready noodles and it came out just fine without pre cooking. I found the sauce to be wet enough and even left it in the oven an extra few minutes so the top should crisp up. I also added some salt and pepper to the broccoli as per the other reviews. It came out amazing.
    Posted by Leal|August 1, 2017
    Chaia Frishman  - Kosher.com Admin
    Amazing!
    Posted by Chaiaadmin|August 2, 2017
    0
  • Esther Leah

    Creamy Mushroom-Broccoli Lasagna

    Creamy Mushroom - broccoli lasagna

    I made this for Shavuos, and it was good. After Shavuos, I saw a review by "Yehudis", that there was no mention of salt in the broccoli mixture. So I looked and she is right. However, I was interested in using this for a family buffet party, so I did it again only this time I added about two teaspoons of salt and about 3/4 of a teaspoon of pepper to the broccoli mixture. I also added a half package more of mushrooms. I again used gluten free noodles. It was so good that I had to warn my "kitchen help a.k.a my daughters helping me set up" to stop "just tasting",, so that there would be something left for the party. Even my "broccoli haters" scraped the dish to the last drop. It really is an amazing and delicious and not difficut recipe. Anyone looking for a lasagna recipe that is a bit "above", this is it!! (Just remember to add the salt!)
    Posted by Esther Leah |June 19, 2017
    0
  • Yehudis

    Creamy Mushroom-Broccoli Lasagna

    Good but ...

    I think a box, 16 oz. of lasagna is too much. Half a box is enough. More details are needed when posting a recipe like: size of lasagna box (or are they all 16 oz?) size of container of ricotta cheese some guidelines for the salt and pepper I started with 2 tsp of salt. Made it 2 and a 1/2 It still needed a lot of salt. Maybe 3 and 1/2 tsp will do it.
    Posted by Yehudis H |June 9, 2017
    0
Please Log in to post a review How'd it turn out? Write a review. POST
Community Rating
4 / 5 stars
  • Esther Leah

    Creamy Mushroom-Broccoli Lasagna

    Creamy Mushroom - broccoli lasagna

    I made this for Shavuos, and it was good. After Shavuos, I saw a review by "Yehudis", that there was no mention of salt in the broccoli mixture. So I looked and she is right. However, I was interested in using this for a family buffet party, so I did it again only this time I added about two teaspoons of salt and about 3/4 of a teaspoon of pepper to the broccoli mixture. I also added a half package more of mushrooms. I again used gluten free noodles. It was so good that I had to warn my "kitchen help a.k.a my daughters helping me set up" to stop "just tasting",, so that there would be something left for the party. Even my "broccoli haters" scraped the dish to the last drop. It really is an amazing and delicious and not difficut recipe. Anyone looking for a lasagna recipe that is a bit "above", this is it!! (Just remember to add the salt!)
    Posted by Esther Leah |June 19, 2017
    0
  • Yehudis

    Creamy Mushroom-Broccoli Lasagna

    Good but ...

    I think a box, 16 oz. of lasagna is too much. Half a box is enough. More details are needed when posting a recipe like: size of lasagna box (or are they all 16 oz?) size of container of ricotta cheese some guidelines for the salt and pepper I started with 2 tsp of salt. Made it 2 and a 1/2 It still needed a lot of salt. Maybe 3 and 1/2 tsp will do it.
    Posted by Yehudis H |June 9, 2017
    0
Please Log in to ask a question How'd it turn out? Write a review. POST
  • Esther Leah

    Creamy Mushroom-Broccoli Lasagna

    Lasagna

    Can the lasagna be frozen?
    Posted by Esther Leah |May 14, 2018
    0
  • Leal

    Creamy Mushroom-Broccoli Lasagna

    Cooked pasta

    Did anyone make this without cooking the pasta ahead? Or does this have to be pre cooked? I think most lasagna noodles are good straight to the oven.
    Posted by Leal |July 25, 2017
    Replies:
    Chaia Frishman  - Kosher.com Admin
    My personal lasagna noodles has me pouring a cup of milk over it to make the noodles cook. I also let it sit that way. This has sauce, but I am not sure it's enough to soften the noodles.
    Posted by Chaiaadmin|July 27, 2017
    Leal
    I ended up buying oven ready noodles and it came out just fine without pre cooking. I found the sauce to be wet enough and even left it in the oven an extra few minutes so the top should crisp up. I also added some salt and pepper to the broccoli as per the other reviews. It came out amazing.
    Posted by Leal|August 1, 2017
    Chaia Frishman  - Kosher.com Admin
    Amazing!
    Posted by Chaiaadmin|August 2, 2017
    0

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