Stovetop Broccoli and White Bean Lasagna

Stovetop Broccoli Lasagna

It’s just better this way.

To eat broccoli before losing myself in the upcoming chocolate caramel gooey intensity, it’s just better. Because that chocolate. Ohh. My. We definitely need to start with the broccoli.

Stovetop Broccoli Lasagna

This was my back-to-reality meal after two weeks of family visitors and eating out and all-you-can-eat buffets. I made it on Sunday as an effort to a) eat something that I felt good (healthy good) about, and 2) stop eating straight peanut butter out of the jar for lunch. Family vacation, man. It will as far as a normal eating and cooking schedule goes.

Broccoli is one of those vegetables that just works, like, all the time. It’s just good. Fresh. Green. Bright green, if you cook it for just the right amount of time. It just happens to be the perfect vehicle for salt and herbs and other yums. I mean, is there anything broccoli doesn’t work with? The only thing I can think of is Mexican food and dessert. Speaking of dessert, that chocolate dessert. I can’t wait.

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So in the two seconds of thought that I put into my grocery shopping, I decided to buy broccoli and make it into something awesome to reset my eating habits. I had some whole wheat lasagna noodles, tomato sauce, and white beans.

And then this existed.

One and done.

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I didn’t have cheese on hand, so unfortunately the whole thing became vegan. EW.

Nononono, kidding. I like vegan things sometimes. But you know that leaving out the cheese is basically a denial of who I am, so no need to panic. Just gimme a week and thing will be back to cheesy normal.

You guys? This lasagna. Stovetop lasagna. Pot o’ lasagna. Whatever you want to call it.

The bright green tender-crisp broccoli with the sauteed garlic and onion, tomato sauce, thick lasagna noodles, and white beans make this a colorful, filling, feel-good dish.

I loved it, and that’s all.

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4.8 from 4 reviews
Stovetop Broccoli and White Bean Lasagna
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 1 package dried lasagna noodles - I used whole wheat with the wavy ridges
  • 2 small heads broccoli - about 4-6 cups
  • 1 yellow onion
  • 5 cloves garlic
  • 1 tablespoons olive oil
  • 1 15-ounce can white beans, rinsed and drained
  • 1 jar spaghetti sauce (if you like a lot of sauce, go for 1½ jars)
  • salt and pepper to taste
  • red pepper flakes to taste
  1. Chop or break the broccoli into very small pieces. Bring a large pot of water to boil. Break apart the lasagna noodles into small pieces (kind of up to you how big you want them) and cook them for as long as directed on the package. When the noodles are almost done, add the broccoli to the pot and cook it for 2-3 minutes or until the broccoli is bright green and tender-crisp. Drain the water and set aside the noodles and broccoli.
  2. Mince the garlic and onion. Heat a nonstick skillet over medium high heat. Saute the garlic and onion with the olive oil. When the onion and garlic are fragrant and soft (about 2-3 minutes), add the rinsed and drained beans. Season very generously with salt and pepper or red pepper if desired and cook for a few minutes until the beans are warm. Add the bean mixture to the lasagna/broccoli pot.
  3. Add sauce to the pot and stir to combine. Cook over medium heat for just a few minutes until warmed all the way through. And fine, yes, top with cheese if you must.


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  1. Wow, definitely adding this to the “to make” list! Looks like a good option for hosting vegetarian friends in particular.

  2. LOVE that you put broccoli in there. I don’t think I would have ever thought to do that. YUM.

  3. Yum yum yum! Ohh man, I just need some white beans and I am good to go!

  4. This looks like the world’s easiest lasagna and/or a healthy homemade version of hamburger(less) helper. Either way, I like where this is going and I love foods that are accidentally vegan.

  5. Wow – this looks amazing. And the vegan spin (even if unintended!) sounds really yummy!! :)

  6. Oh, I love the idea of stove-top lasagna, and weirdly enough – broccoli is our family’s favorite cooked veggie – all around. Looks delightful – and yes – the addition of cheese would be perfect!

  7. Yum! This is the kind of food we have all the time. Mhmm…what veggie do we have? Rice or pasta? + sauce!
    We love and live on it 😉

  8. That looks really really tasty!

  9. this looks so yummy! i can’t wait to try it!

  10. This sounds so perfect for dinner! Pinning for next week’s menu :)

  11. Love the idea of this and the great contrast between the pasta, beans and broccoli. I bet it’s really tasty.

  12. Mmm broccoli and lasagna! My two favorite things!

  13. I love this! Lasagna + broccoli = winning! Cheese? Who needs cheese anyways?

  14. Ummm making this immediately! Do you think using fresh lasagna noodles would work the same?

  15. This lasagna looks delicious–I love the broccoli idea. Do the leftover keep well with the broccoli in there? I feel like sometimes broccoli doesn’t hold up. I always think lasagna tastes better the day after I make it so I am wondering if this recipe would be the same!

    • Yes! It was delicious the next day and beyond – just be careful not to overcook it (that’s where I’ve run into the mushy broccoli before). It did great, though, since I only cooked it for 2-3 minutes. :)

  16. I haven’t heard of stovetop lasagna before, very creative! Sounds healthy and yummy but I have to agree that I love cheese too much to give it up. And this would be even better with cheese!

  17. Paul and I need to try this soon…we’ve been loving veggie lasagna soup lately and this is a nice alternative! :]

  18. That looks incredible!! I love white beans too — in fact we often use them in “alfredo” sauce :) I’ll give you a shout out for this one on Friday Favorite Finds this week. Yum.

  19. I am saving this recipe for our next blast of winter weather. You have created the perfect one pot comfort meal and the fact that it can be done in under 30 minutes…an absolute added bonus!

  20. i could not wait to read this whole post to see how you did stovetop lasagna….love this idea…love….and i’ve been trying to reduce my cheese intake so this is perfect 😉

  21. I Love a good twist on Lasagna!

  22. Beautiful illustrated recipe. I will be making this for my family dinner this evening.

  23. This looks great, Lindsay! I had to chuckle about the “EW” part. There are so many vegan “cheese” alternatives that taste great, but shouldn’t be called vegan “cheese.” They’re just….different. Definitely not cheese. But, I would definitely be topping this with some sort of–for lack of a better term–vegan “cheese.” EW. 😉

  24. I knew I bought that broccoli the other day for a reason! mmmm

  25. OMG, what a brilliant idea! Lasagna on a stove top and essentially the same thing as baked in the oven. Definitely will put on my list to make!

  26. Jessica says:

    I just made this– yummy! When I started to make the meal, I realized I did not have nearly enough broccoli (and there are no stores close enough to pop out) so I used spinach in addition to the little broccoli I did have. In the future, I’ll make this again and do both broccoli and spinach. So yummy!

  27. I just made this, and it was delicious. I only used half a box of noodles and 1/3 of the jar of sauce. I added about 3/4 cup of fat free cottage cheese and a few sprinkles of low fat Parmesan. It seriously tasted like deconstructed lasagna. My boyfriend has already requested we make it every week!

    Amazing! Thank you for the recipe and the inspiration to make it my own :)

  28. This looks good, I will have to try it.

    Thanks for posting it.

  29. Thank you so much for sharing this recipe! My mom has been going through chemo treatments and has found vegetables very unappetizing for the most part, but this recipe was a hit with her. I blogged about it on my website,, but made sure to give you the props for coming up with it.

    Thanks again! Love your beautiful site. :)

    • That just makes my heart feel warm. What a beautiful thing that you can take care of your mom through sharing and preparing food. Thanks for the shout out too!

  30. Jana McAdams says:

    Sounds delicious and cannot wait to try it! This might be a silly question, but since I have just started becoming a “cook” (ha), I am wondering one thing: do I leave all of the water in the lasagna/broccoli pot when I am adding the beans and the sauce to it or do I drain any at all??

    • Hi Jana! Sorry that wasn’t more clear in the recipe. I’ll add a note about that. You should drain the water after you’ve cooked the pasta and broccoli in and before adding it with everything else.

  31. This is delicious!!! Easy to throw together after work. I added some grated cheese to the top. Also some fresh mushrooms to the onion/garlic sauté. I am really enjoying your healthy recipes

  32. Just wanted to let you know that I made this last night for my vegan parents and they loved it! It was quick (I used frozen broccoli which helped speed things up) and delicious. Thank you!

  33. I’ve never thought of broccoli and lasagna together, but this is so budget-friendly you can’t not try it. I have included your recipe in my March Real Food Meal Plan. Thanks for sharing!

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