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Creamy Broccoli Potato Lasagna

Creamy Broccoli Potato Lasagna

This dish derives protein from the milk and yogurt, and its flavor from the potatoes and broccoli. It is a lovely and inexpensive main course.

Serves 6.


  • 2 c thinly sliced red potatoes w/peels
  • 2 c chopped fresh broccoli
  • 8 oz standard lasagna noodles
  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • 1 c chopped onion
  • 2-3 cloves garlic, chopped
  • 1 Tbsp all purpose flour
  • 1 c milk
  • 1 c plain yogurt
  • 1 (10 oz) can condensed cream of celery soup
  • 1 tsp coarse salt
  • 1/4 tsp white pepper


  1. Preheat oven to 375 degrees F and oil an 13 x 9 x 2 inch baking pan.
  2. Bring 6-8 cups of salted water to a boil.
  3. Add the potatoes and broccoli to the pot of boiling water and stir. Bring to boil. Simmer 5 minutes, or until just tender. Remove potatoes and broccoli with slotted spoon, reserving boiling water. Rinse vegetables with cold water and set aside.
  4. Add the lasagna noodles to the same pot of boiling water and cook them to the ‘al dente’ stage, about 6-8 minutes, or according to package directions. Drain.
  5. In a medium sized heavy pot over medium heat, melt butter in the olive oil. Add onions and cook 3 minutes. Add garlic and cook another minute.
  6. Stir in the flour and heat a minute, or until bubbly. Pour in the milk and bring to a simmer, stirring constantly. Simmer one minute, or until thickened and smooth. Remove pot from heat. Stir in yogurt, celery soup, salt and white pepper to make a thick sauce.
  7. Layer 1/3 of the noodles in the bottom of the pan. Scatter half of the potato/broccoli mixture on top.
  8. Pour 1/4 or so of the sauce evenly over the potatoes. Repeat layers twice, ending with extra sauce and smoothing it to cover all.
  9. Bake uncovered 25 minutes, or until hot. Allow to stand 10 minutes before cutting into portions and serving hot.

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