Oven, Pot (small), Stovetop, Knife
Preheat the oven to 375°F. Cut the broccoli into bite-sized florets. (If you're using dried lasagna noodles, boil to cook & set aside.)
In a pot of salted, boiling water, cook the broccoli florets for 5-7 min.
Once the broccoli is fork-tender, drain & transfer to a bowl. Use a fork to mash it up.
Mix in the alfredo sauce until smooth & creamy. Add the pesto, half of the parmesan, salt, pepper & mix again.
In a baking dish, spread a layer of creamy broccoli on the bottom. Arrange two lasagna sheets on top. Repeat the process 2 more times.
Finish with a layer of exposed creamy broccoli & top with the remaining parmesan cheese. Bake for 30-35 min at 375°F, or until the oven-ready noodles are fully cooked.
Serve the lasagna. Enjoy!
Try making pesto from scratch! Search "Homemade Basil Pesto" in the app to learn how!
- Marcy, Food Editor
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Pesto & Broccoli Lasagna" contains 858 Energy, 55 g of Fat, 56 g of Carbohydrates, 36 g of Protein, 5 g of Fiber.