Cauliflower and Broccoli Lasagna

Cannelloni-style lasagna is simple and delicious

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

This cauliflower and broccoli lasagna has a rich vegetable and cheese layer that tastes like cannelloni filling. It is a hearty and satisfying meal. It’s also a great way to get more vegetables into your diet!


Units Scale
  • 1 package of lasagna noodles (cooked according to the package -see notes for more info)
  • 1 1/2 cup grated mozzarella
  • 28 oz tomato sauce (or make your own)

Vegetable Filling

  • 2 medium heads of broccoli
  • 1 medium head of cauliflower
  • 6 cloves of garlic
  • 3 Tbsp Olive oil
  • 2 cups of ricotta cheese
  • 1 tsp salt, to taste
  • 1 egg

Homemade Tomato Sauce (Optional)

  • 1 large onion, diced
  • 2 Tbsp olive oil
  • 1 28 oz can of crushed tomatoes
  • 2 cloves of garlic, diced
  • 1 Tbsp of Italian seasoning or mixed basil and oregano
  • 1/2 tsp salt and pepper, to taste


  1. Preheat the oven to 375 F.
  2. Coarsely grate the cauliflower and broccoli, including the stems. This can be done with a typical box grater, but I like to use a mandolin.
  3. Heat a frying pan on medium. Add the olive oil, grated vegetables, and garlic. Saute the vegetables until fully cooked, about 5-6 minutes.
  4. Remove from heat and allow the vegetable mixture to cool for 15 minutes while you prepare, lasagna noodles and tomato sauce. Feel free to use your favorite store-bought tomato sauce. However, it’s pretty quick and easy to make your own. See the instructions below.
  5. When the cauliflower and broccoli have cooled, mix in the ricotta cheese. Add salt, to taste. Then stir in the egg.
  6. To put together the lasagna, place a small amount of sauce on the bottom of the pan followed by a layer of noodles. Add another thin layer of sauce, topped by 1/2 the broccoli filling, then noodles. Repeat the layers a second time (tomato sauce, broccoli, and noodles), topping the final layer of noodles with a bit more sauce and all of the mozzarella.
  7. Cover the lasagna with tin foil and bake for 25 minutes. Remove the tinfoil, then bake, uncovered for another 25 minutes until the cheese is browning and the sauce is bubbling.
  8. Allow to cool for 10 minutes before serving.

Homemade Tomato Sauce

  1. There are lots of different options for the sauce. See the section above for some ideas, use a store-bought sauce or follow this simple recipe for a quick homemade tomato sauce.
  2. Heat the olive oil in a medium-sized saucepan. Add the onion and saute until soft.
  3. Add the crushed tomatoes, garlic, and Italian seasoning. Bring to a boil, reduce the heat and let the sauce simmer while you prepare the rest of the lasagna. Add the salt and pepper, taste, and adjust the salt as needed.


  • Many brands of noodles are oven-ready. However, follow the instructions on the box.
  • I like to soften gluten-free lasagna noodles before using them to make lasagna. Even oven-ready noodles are improved by soaking for 10 minutes in hot water. This is enough to soften them without making them mushy.