Creamy Broccoli Lasagna

Forget the red sauce for a night. This lasagna builds its richness from a homemade béchamel thickened with chicken bouillon and milk, then folded with creamy cottage cheese, tender broccoli florets, and earthy mushrooms.

Shredded Swiss cheese melts between the layers instead of mozzarella, giving the casserole a nuttier, slightly sweet edge that plays beautifully against the broccoli. The sauce starts as a classic roux, so cook the flour and margarine until it bubbles and smells faintly toasted before pouring in the milk in a steady stream while whisking. That extra minute is what keeps the sauce silky instead of pasty.

Chef Tips

• Rinse the cooked noodles in hot water and lay them flat on a towel so they don’t stick together while you build the layers.
• Squeeze excess moisture from the cooked broccoli before folding it into the sauce. Soggy florets thin the filling and make the bottom layer watery.
• Resting the lasagna for 15 minutes after baking is key. Cut too soon and the layers slide apart instead of holding clean squares.
• Garlic salt is salty on its own, so taste the sauce before adding any extra salt.

Variations

• Swap Swiss for Gruyère or a sharp white cheddar for a deeper flavor.
• Stir a handful of baby spinach or chopped kale into the sauce alongside the broccoli for extra greens.
• Add cubed cooked chicken between the layers if you want a heartier, protein-packed version.