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Spinach & Broccoli Lasagna

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Spinach & Broccoli Lasagna

Gina
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.
Prep Time 1 hour
Cook Time 25 minutes
Course pasta
Cuisine Italian
Servings 4

Ingredients
  

  • 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
 

  • Directions;
  • 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!

Notes

Tip; Broccoli should be cooked just tender-crisp. Spinach should be sautéed just until wilted. It will continue to cook in the oven.
Keyword lasagna, slow cooker beef broccoli, spinach, spinach broccoli lasagna
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