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Dairy
Easy
1 Hour
Diets 
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!
2 tablespoons butter
1 onion, diced
1 basket button mushrooms, sliced
3 cups heavy cream
1 cup mozzarella cheese
salt, to taste
pepper, to taste
1 bag Beleaf Frozen Broccoli, cooked
1 container ricotta cheese
1/2 cup mozzarella cheese
1 box Haddar Lasagne Noodles or other lasagne noodles , cooked according to box instructions
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.
Cook broccoli, drain, and puree with a hand blender until smooth. Mix together with the cheese.
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
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.
Bake covered for 45 minutes.
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how much ricotta? how many ounces/size container? Thanks.
I think it is a standard 16 oz container but I will ask and let you know.
Creamy Mushroom-Broccoli Lasagna Can you sub whole milk for the heavy cream?
Thanks,
Miri
Yes- it won’t be as creamy and heavy but you can definitely substitute it and will still be delicious.
This really delicious. Just one thing, in the ricotta and broccoli mixture, you need to add salt. It was not in the recipe but I made it both ways and it made it oh so much better. Not a lot, maybe 1/2 to 1 teaspoon.
Lasagna Can the lasagna be frozen?
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.
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.
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.
Amazing!
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!)
Thanks Esther Leah!
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.
Hi Yehudis. Thanks for this feedback. I am passing it along.