Broccoli Lasagne

Makes 4 - 6 servings
Prep time: 20 mins
Cooking time: 35 mins

Everyone loves a good lasagne! Try our vegetarian twist on this classic for your next meat-free Monday. 

Tips & Tricks
  • For a richer tomato sauce, simmer the Pams Tomato & Herb Pasta sauce with 1 tsp Pams Brown Sugar for 5 minutes.
  • Serve with a crusty slice of Pams Garlic Bread to really bring this lasagne to life!


  1. Cut the broccoli into small florets, peel the stalk and chop into small pieces. Simmer the broccoli in a pot with 1 ½ cups of boiling salted water until tender, around 4-5 minutes. Drain the pot, reserving the water.
  2. Combine the alfredo pasta sauce and ricotta in a bowl, then add the broccoli and ¼ cup of the cooking water to loosen the mixture slightly.
  3. Ladle 1/3 of the tomato pasta sauce into a baking dish. Trim the lasagne sheets to fit the baking dish, placing one sheet over the sauce. Add half of the broccoli mix, a sheet of pasta then repeat. Finish with a final layer of tomato sauce and the grated cheese.
  4. Bake for 30 minutes in an oven preheated to 180°C, or until bubbling.


  • 1 head broccoli
  • 1 tub Pams Alfredo Pasta Sauce
  • 1 tub Pams Finest Ricotta
  • 2 tins Pams Tomato & Garlic Pasta Sauce
  • 1 packet Pams Egg Lasagne Sheets
  • ¾ cup Pams Tasty Natural Grated Cheese