Broccoli Lasagna Recipe

Broccoli Lasagna recipe by nutritionist Nancy Addison , organic Healthy life

I love lasagna, and this is one of my favorite dishes to serve when I have company. It is easy to make ahead of time, refrigerate, and then reheat. This looks like a complicated recipe, but it is actually pretty easy. You can buy frozen broccoli and spinach and thaw them, and buy cheeses already grated to make the preparation a little easier. I usually make two or three lasagnas at a time and freeze them. You can buy gluten-free lasagna noodles and they are delicious!

Having these lasagnas on hand makes everything about entertaining so easy. I have had many of my meat-eating friends tell me they absolutely love this lasagna, so it has passed the “non-vegetarian dinner guest test” at my home. And this is in Texas, where that test can be a tough one!

Bake this lasagna in a 13 x 9 x 2 dish.

Serve this with salad and crusty, whole-grain bread.

Ingredients

8 oz. whole, sprouted-grain lasagna noodles
2 eggs (preferably organic, humanely raised, and pasture raised)
1 16-oz. container ricotta cheese (preferably from cows or goats that are grass fed and humanely raised)
2 c. mozzarella cheese (preferably from cows or goats that are grass fed and humanely raised), grated
1 c. Parmesan cheese (preferably from cows or goats that are grass fed and humanely raised), grated
½ c. parsley (fresh), chopped
1 c. red onion, chopped
1 T. extra virgin, pure coconut oil
1 c. mushrooms, sliced
2 cloves garlic, minced
2 c. broccoli, chopped
½ c. baby spinach, chopped
3 c. tomato sauce
1/2 tsp. unrefined sea salt
1/4 tsp. black pepper
dash of cayenne pepper
pinch of garlic salt
pinch of onion powder
1/8 tsp. basil (dried)
1/8 tsp. thyme (dried)
1/8 tsp. parsley (dried)
1/8 tsp. savory (dried)
1/8 tsp. sage (dried)
1 tsp. miso
1/4 c. non-chlorinated water

Directions

1. Preheat the oven to 375°F.
2. Combine cayenne pepper, garlic salt, onion powder, basil, thyme, dried parsley, savory, and sage and set aside.
3. Dissolve miso in the ¼ c. of water and set aside.
4. Boil a pot of water and cook lasagna noodles until al dente. (This means they are soft, but not too soft; there is a tiny bit of hardness to them.) Remove from heat, drain, and set aside.
5. Beat eggs.
6. Combine eggs with ricotta cheese, mozzarella cheese, ¼ cup of the Parmesan cheese, fresh parsley, the herb mixture, salt, and pepper. Set aside.
7. Sauté onions in a large skillet with coconut oil until almost translucent, then add the mushrooms and minced garlic and sauté a few more minutes.
8. Add miso water to the skillet with onion mixture carefully, so it doesn’t splatter.
9. Quickly add chopped broccoli and spinach, and sauté a few minutes. Remove from heat and set aside.
10. In the baking dish, layer the lasagna: Start with 1/3 of the tomato sauce, followed by a layer of noodles, then half of the cheese mixture, spread evenly, then half of the vegetable mixture, spread evenly. Repeat the layers. Finish with the last 1/3 of the tomato sauce and sprinkle the remaining Parmesan cheese over the top.
11. Bake 25 to 30 minutes.
12. Serve warm.

Notes:
1. I love to use roasted tomato sauce with this recipe.
2. Garlic salt can be found in the spice area at the grocery store. You can also simply mince some garlic and add it to some sea salt to make your own.
3. You can use Vegan egg and cheese options. I have resources and recipes for those in my cookbooks, like “How To Be A Healthy Vegetarian,” 2nd edition.

4. I make this herb mixture in a larger version, store it in a glass jar, and use it frequently in many of my recipes.

By Nancy Addison CHC, AADP
Nancy Addison is a certified health counselor, nutritionist, chef, as well as a certified practitioner of Psychosomatic Therapy. She teaches people about living a healthier, happier life through nutrition and lifestyle. She has appeared on NBC, Fox, CBS, and in documentaries (one example- “Eating You Alive”). You can reach her on her website, Organic Healthy Life, or find more easy, healthy recipes in Nancy’s award-winning books, which are half cookbook. Here is her author page on Amazon. Author.to/nancyaddison
 copyright@nancyaddison2017
The information from Nancy Addison and Organic Healthy Lifestyle LLC is not offered for the diagnosis, cure, mitigation, treatment, or prevention of any disease or disorder nor have any statements herein been evaluated by the Food and Drug Administration (FDA). We strongly encourage you to discuss topics of concern with your health care provider.
Medical Disclaimer:Information provided in this article, book, podcast, website, email, etc. is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC, AADP. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product label or packaging.

 

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