Spinach and Broccoli Lasagna

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Indulge in the ultimate comfort food with our mouthwatering Spinach and Broccoli Lasagna recipe! Layers of tender lasagna noodles, creamy cheese, and a nutritious blend of spinach and broccoli create a symphony of flavors that will satisfy your cravings. This vegetarian delight is not only delicious but also packed with vitamins and minerals. Treat your taste buds to a wholesome and satisfying dish that the whole family will love. Try our Spinach and Broccoli Lasagna tonight and experience a delightful twist on a classic favorite.
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Spinach Broccoli Lasagna pinit View Gallery 5 photos

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.

NOTE: Broccoli should be cooked just tender-crisp. Spinach should be sautéed just until wilted. It will continue to cook in the oven.

  • Prep Time : 1 hour
  • Cook Ttime : 25 minutes
  • Servings: 4

It’s time to make this delicious Spinach and Broccoli Lasagna…

Spinach lasagna is a tasty way to get your family to eat this nutritious veggie.

Spinach and Broccoli Lasagna 1

Spinach and Broccoli Lasagna

Spinach and broccoli stud alternating layers of creamy bechamel sauce and cheese spread for a family dinner that will satisfy cravings while sneaking in the nutrients!

Cooking Method: Cuisine: Courses: Recipe Keys: V Vegetarian
Spinach Broccoli Lasagna
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Prep Time 1 hr Cook Time 25 mins Total Time 1 hr 25 mins Difficulty: Intermediate Calories: 662 Best Season: Suitable throughout the year

What you'll need...

What you'll need to do...

  1. Preheat oven to 400°F.

  2. 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.

    Add butter in saucepan
    Sprinkle flour and stir till it turns in a light golden color.

  3. 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.

  4. Season with salt, pepper and nutmeg.

  5. In a very large skillet, heat olive oil.

  6. Add spinach and continue to toss and stir until wilted. Do not over cook.  Remove from heat and set aside.

    Cut Spinach

  7. 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. 

  8. Chop broccoli into rustic chunks. add spinach and stir to combine. Season with salt and pepper to taste.

  9. Add a light layer of bechamel sauce to the bottom of a 9X13"casserole dish.

  10. Next add a layer of the spinach-broccoli mixture, followed by 3 lasagna noodles.

  11. Top the noodles with a layer of bechamel sauce, spinach-broccoli mixture, ricotta and mozzarella.

  12. Add 3 more noodles and repeat the layers as before finishing with mozzarella.

  13. Bake uncovered 20 minutes. Serve with a fresh green salad and freshly grated parmesan cheese. Enjoy!

Keywords: spinach and broccoli lasagna

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