This Spinach and Broccoli Lasagna is delightfully delicious change from traditional lasagna. Loaded with nutritious veggies, creamy white sauce and gooey cheese, this will be one your family’s favorite comfort foods with a bit of a heathy twist. This vegetarian lasagna will be a delicious filling addition to your Meatless Mondays!
Easy Broccoli Lasagna
The mouth-watering cheesy lasagna is an excellent way to sneak a few extra veggies into your family’s diet in the most decadent and delicious way. Broccoli and spinach pair so well with the flavors in the homemade bechamel sauce and between the two they are a powerhouse of vitamins, minerals and fiber.
If you love adding fresh green veggies into your family’s diet, this Healthy and Broccoli Salad and this Sausage Soup with Spinach are two other awesome recipes that use these vegetables that your family will request time and time again.
One of the things that people love the most about a big pan of homemade lasagna is it can really feed a crowd. Whether it’s for a causal potluck or for a special occasion or holiday, this creamy vegetable lasagna is the perfect meal. Because it already has a generous amount of vegetables included, this recipe could easily serve as a one-dish meal, but I usually like to serve a small side salad for a little added crunch.
Why We Love This Recipe
- It’s a healthy and hearty dinner as well as a great way to get kids to eat their veggies.
- Though it requires a few extra steps, it’s a super easy recipe that’s loaded with so much flavor and texture.
- This vegetable lasagna is a delicious option for those Meatless Mondays.
Recommended Tools
- Rectangular Baking Dish (or casserole dish)
- Saucepan
- Whisk
- Large Skillet
- Large Pot
- Kitchen Knife
- Colander
- Large Bowl
Variations and Add-ins
- Noodles: If you want to make this recipe even healthier, you can use gluten free noodles, heart of palm noodles like this Palmini Lasagna Recipe or any of your favorite gluten free types of pasta.
- Protein: Adding your favorite meat to this recipe is easy peasy. Any of your favorites would go well – ground beef, ground turkey, or even ground pork. Or for a chicken broccoli lasagna you can add some tender chicken you have shredded or leftover rotisserie chicken.
- Veggies: This is such a versatile recipe; you can add any fresh vegetable you like. Fresh mushrooms, sauteed peppers and onions are great in this dish.
- Sauce: If you’re in a hurry and need a quick short cut, you can use a jar of alfredo sauce instead of making the homemade cream sauce. Make sure you read the labels for a brand that has healthy ingredients.
- Italian Herbs: Feel free to add other herbs and spices. A blend of dried Italian seasoning or red pepper flakes are a great choice.
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Ingredients:
- Butter
- Flour
- Milk
- Salt and black pepper, to taste
- Nutmeg, freshly grated preferred
- Fresh Baby Spinach, chopped
- Extra Virgin Olive Oil
- Fresh Broccoli, cut into pieces and florets
- Oven-Ready Lasagna Noodles, such as Barilla
- Ricotta Cheese
- Shredded Mozzarella Cheese
- Freshly Grated Parmesan Cheese
Instructions
Prep:
- Heat oven to 400°F. Wash spinach and broccoli and allow to dry.
- In a large pot, add enough water for broccoli and begin to boil over high heat.
- In a medium bowl, combine ricotta, parmesan and mozzarella cheese together.
Step One: Make the Roux
- In a large saucepan, melt butter over medium heat. Add flour and whisk into butter until smooth. Cook and continue stirring for 5-7 minutes or until roux mixture turns a light golden brown color.
- Increase heat to medium-high and slowly whisk in milk until thickened. Reduce heat to medium-low and simmer for 10-20 minutes until the sauce is smooth and creamy.
- Season with salt, pepper and nutmeg.
Step Two: Cook Spinach
- Add olive oil to a large skillet over medium-high heat. Once hot, add spinach and toss until it begins to wilt. Do not overcook. Remove from heat and set aside.
Step Three: Cook Broccoli
- Once water in large pot is boiling, 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.
TIP: The cooked broccoli should be cooked just tender-crisp. Spinach should be sautéed just until wilted. It will continue to cook in the oven.
Step Four: Assemble the Lasagna
- Roughly chop broccoli. Add wilted spinach and stir lightly to combine. Season with salt and pepper to taste.
- Add a light layer of bechamel sauce to the bottom of the pan, using back of spoon to cover all corners.
- Place 3 sheets of (uncooked) lasagna pasta, covering the sauce. Add 1/3 of the spinach-broccoli mixture, spreading evenly. Next, gently spread 1/3 of the cheese mixture on top of veggies.
- Repeat layers 2 more times.
- Sprinkle a light layer of additional mozzarella cheese on top.
Step Five: Bake and Serve
- Bake uncovered 25 minutes or until the cheese is bubbly and top is golden brown. Depending on your oven you may have to b a couple extra minutes to the bake time.
- Serve with a fresh green salad and freshly grated parmesan cheese.
TIP: Place the baking dish on a baking sheet to avoid spill over messes.
FAQs
What’s Best Way to Store Leftover Lasagna?
Fridge: Store leftovers covered tightly with plastic wrap or in an airtight container in the fridge for up 4 days.
Freezer: To freeze, make sure you prepare it in a freezer safe container. Once the lasagna has cooled to room temperature, wrap it in plastic wrap and then a layer foil. It will stay fresh in the freezer for a couple of months, which make this a great meal prep recipe! To reheat, just thaw overnight in the fridge and heat in a 350-degree oven until warmed through.
Can I Use Frozen Vegetables in this Recipe?
You can absolutely use frozen broccoli and spinach. Both contain a good bit of moisture so just make sure you drain them really well before adding them to the lasagna. I would not recommend using steamed frozen veggies. You want fresh frozen, so they won’t be mushy.
Can I Make This Recipe in Advance?
You can assemble this dish a day in advance if you need to. You can also freeze it unbaked if you’re not going to be able to cook it the day after it’s made.
Want More Hearty and Heathy Recipes?
- Savory Salmon with Herb Butter
- Beef and Green Beans
- Grilled Swordfish with Pineapple
- Dutch Oven Chicken
- Cajun Pan Seared Snapper
Creamy Spinach and Broccoli Lasagna
Ingredients
- 2 T Butter
- 3 T Flour
- 3 c milk
- salt and pepper to taste
- ¼ t nutmeg freshly grated, preferred
- 20 oz baby spinach fresh, chopped
- 2 T Extra virgin olive oil
- 10 oz Broccoli fresh, cut into pieces
- 12 Lasagna noodles oven ready, such as Barilla
- 1 c Ricotta Cheese
- 2 c shredded mozzarella cheese
- ½ c grated parmesan cheese fresh
Instructions
Preparation
- Heat oven to 400°F.
- Wash spinach and broccoli and allow to dry.
- In a large pot, add enough water for broccoli and begin to boil over high heat.
- In a medium bowl, combine ricotta, parmesan and mozzarella cheese together.
Make the Roux – Bechemel Sauce
- In a large saucepan, melt butter over medium heat. Add flour and whisk into butter until smooth. Cook and continue stirring for 5-7 minutes or until roux mixture turns a light golden brown color.
- Increase heat to medium-high and slowly whisk in milk until thickened. Reduce heat to medium-low and simmer for 10-20 minutes until the sauce is smooth and creamy.
- Season with salt, pepper and nutmeg.
Cook Spinach
- Add olive oil to a large skillet over medium-high heat. Once hot, add spinach and toss until it begins to wilt. Do not overcook. Remove from heat and set aside.
Cook Broccoli
- Once water in large pot is boiling, 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.
Assemble the Lasagna
- Roughly chop broccoli. Add wilted spinach and stir lightly to combine. Season with salt and pepper to taste.
- Add a light layer of bechamel sauce to the bottom of the pan, using back of spoon to cover all corners.
- Place 3 sheets of (uncooked) lasagna pasta, covering the sauce. Add 1/3 of the spinach-broccoli mixture, spreading evenly. Next, gently spread 1/3 of the cheese mixture on top of veggies.
- Repeat layers 2 more times.
- Sprinkle a light layer of additional mozzarella cheese on top.
Bake and serve
- Bake uncovered 25 minutes or until the cheese is bubbly and top is golden brown. Depending on your oven you may have to b a couple extra minutes to the bake time.
- Serve with a fresh green salad and freshly grated parmesan cheese.
