Broccoli Cream Cheese Lasagne, Vegetarian, Mediterranean Pasta Casserole

5 from 2 votes
Total Time 1 hr
Course Dinner
Cuisine European
Servings 4 people
Calories 49 kcal


  • 250 g Lasagne plates without pre-cooking
  • 500 g Broccoli
  • 300 g Herbal cream cheese
  • 1 Onion
  • 2 Eggs
  • 2 cans Chopped tomatoes
  • 200 g Grated cheese
  • 300 g Vegetable broth
  • Salt pepper
  • Dried chopped herbs


  • Divide the broccoli into florets and stew in the broth with the chopped onion for about 2 minutes. Then pour into a colander and let cool.
  • Mix the cream cheese and eggs. Stir in the broccoli and onion.
  • Season the chopped tomatoes with salt, pepper and dried herbs.
  • Spread some tomato sauce on the bottom of a baking dish, then a layer of lasagne sheets. Broccoli on top, tomato sauce on top, then another layer of lasagne sheets. Do this until everything is used up. Spread some tomato sauce on the top layer of lasagne sheets, then sprinkle with grated cheese.
  • Bake in a preheated oven at 200 degrees for about 40 minutes.
  • I also diced 200 g feta and 200 g cooked ham and added them to the broccoli mixture. But you can vary as you want.


Serving: 100gCalories: 49kcalCarbohydrates: 1.8gProtein: 6.8gFat: 1.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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