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–+ servings
Spinach and Broccoli Lasagna

Spinach & Broccoli Lasagna

This vegetable lasagna is a delicious option for Meatless Monday. The broccoli and spinach complement each other perfectly.
5 from 1 vote
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Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Course Main Course
Cuisine American, Italian
Servings 4
Calories 817 kcal

Ingredients
  

  • 2 T. Butter
  • 3 T. Flour
  • 3 C. Milk
  • Salt and black pepper to taste
  • 1/4 t. Nutmeg freshly grated preferred
  • 20 oz. Fresh Baby Spinach chopped
  • 2 T. Extra Virgin Olive Oil
  • 10 oz. Broccoli cut into pieces and florets
  • 12 Oven-Ready Lasagna Noodles such as Barilla
  • 1 C. Ricotta Cheese
  • 2 C. Shredded Mozzarella Cheese
  • 1/2 C. Freshly Grated Parmesan Cheese

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 overcook. 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 overcook. 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!

Nutrition

Nutrition Facts
Spinach & Broccoli Lasagna
Amount per Serving
Calories
817
% Daily Value*
Fat
 
44
g
68
%
Saturated Fat
 
23
g
144
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
15
g
Cholesterol
 
145
mg
48
%
Sodium
 
809
mg
35
%
Potassium
 
1546
mg
44
%
Carbohydrates
 
67
g
22
%
Fiber
 
7
g
29
%
Sugar
 
12
g
13
%
Protein
 
43
g
86
%
Vitamin A
 
14957
IU
299
%
Vitamin C
 
103
mg
125
%
Calcium
 
960
mg
96
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword broccoli, lasagna, spinach, vegetable lasagna
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