Spinach & Broccoli Lasagna
This vegetable lasagna is a delicious option for Meatless Monday. The broccoli and spinach complement each other perfectly. This green version is a delightful change from traditional vegetable lasagna, but feel free to add in other vegetables such as shredded carrots or red pepper for color if you desire.
Ingredients
- 2 tablespoons Butter
- 3 tablespoons Flour
- 3 cups Milk
- Salt and black pepper to taste
- 1/4 tablespoon Nutmeg freshly grated preferred
- 20 oz. Baby Spinach fresh, chopped
- 2 tablespoons Extra Virgin Olive Oil
- 10 oz. Broccoli cut into pieces and florets
- 12 Oven-Ready Lasagna Noodles such as Barilla
- 1 cup Ricotta Cheese
- 2 cups Mozzarella Cheese shredded
- 1/2 cup Parmesan Cheese freshly grated
Instructions
- Preheat oven to 400°F.
- Melt butter in a large saucepan over medium heat. Sprinkle with flour and whisk into butter until smooth. Continue stirring and cook 5-7 minutes or until roux turns a light golden color.
- Increase heat to medium-high and slowly whisk in milk until thickened and combined. Gently simmer over medium-low heat 10-20 minutes until raw flour taste has disappeared and a smooth sauce results at desired thickness.
- Season with salt, pepper and nutmeg.
- In a very large skillet, heat olive oil. Add spinach and continue to toss and stir until wilted. Do not over cook. Remove from heat and set aside.
- Meanwhile, bring a pot of lightly salted water to a boil. Add broccoli and cook 2-3 minutes until just tender-crisp. Do not over cook. Drain broccoli in colander and add to a large mixing bowl.
- Chop broccoli into rustic chunks. add spinach and stir to combine. Season with salt and pepper to taste.
- Add a light layer of bechamel sauce to the bottom of a 9x13” casserole dish.
- Next add a layer of the spinach-broccoli mixture, followed by 3 lasagna noodles.
- Top the noodles with a layer of bechamel sauce, spinach-broccoli mixture, ricotta and mozzarella. Add 3 more noodles and repeat the layers as before finishing with mozzarella.
- Bake uncovered 20 minutes. Serve with a fresh green salad and freshly grated parmesan cheese. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Notes
Broccoli should be cooked just tender-crisp. Spinach should be sautéed just until wilted. It will continue to cook in the oven.
Nutrition
Calories: 1041kcal (52%)Carbohydrates: 73g (24%)Protein: 63g (126%)Fat: 57g (88%)Saturated Fat: 30g (188%)Polyunsaturated Fat: 3gMonounsaturated Fat: 19gCholesterol: 190mg (63%)Sodium: 1476mg (64%)Potassium: 1613mg (46%)Fiber: 7g (29%)Sugar: 13g (14%)Vitamin A: 15327IU (307%)Vitamin C: 103mg (125%)Calcium: 1472mg (147%)Iron: 6mg (33%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
