This delicious spinach broccoli lasagna is a great recipe for when you’re craving lasagna but don’t want a meat-heavy meal. Still warm and comforting, this vegetarian lasagna recipe is a healthy twist on lasagna that has become a well-known classic all on its own.
HIstory of Lasagna
The earliest known recipe for lasagna dates back to the 14th century. The dish originates from Italy and was traditionally made with wide, flat noodles. Over time, the dish has evolved and today there are many different variations of lasagna. Whether you like your lasagna with meat or a vegetable lasagna recipe like this one, there’s sure to be a lasagna you’ll love.
What makes this dish so popular even amongst pasta dishes is its versatility. Lasagna can be made ahead of time and reheated, making it perfect for busy weeknights. It can also be frozen and then thawed for an easy meal later on. Additionally, lasagna is a great dish to take to potlucks or parties because it feeds a large crowd.
Whether you are looking for an easy weeknight meal or a dish to feed a large group, lasagna is a great option. With its rich history and delicious flavor, it is no wonder this dish has become a classic.
Why use a white sauce for lasagna?
White sauce is more commonly used in a vegetarian lasagna recipe than a marinara sauce to complement and enhance the natural flavors of the vegetables.
What is Béchamel sauce?
Béchamel sauce is a creamy white sauce that is made from milk, flour butter and just a touch of nutmeg to give it some depth. It originates from France and is one of the most common sauces used in cooking.
Bechamel sauce is known as a ‘mother sauce’ because it is used as a base for other sauces. It can also be used on its own as a topping for pasta, vegetables, or meat.
There is no difference between béchamel sauce and white sauce, while Alfredo sauce builds upon a basic white sauce with the use of cream and Parmesan cheese.
Ingredients + Variations
2 tablespoons butter
3 tablespoons flour
3 cups milk
Salt and black pepper, to taste
1/4 teaspoon nutmeg, freshly grated preferred
20 oz. fresh baby spinach, chopped
2 tablespoons extra virgin olive oil
10 oz. broccoli florets
12 oven-ready lasagna noodles, such as Barilla
1 cup ricotta cheese
2 cups shredded mozzarella cheese
1/2 cups freshly grated Parmesan cheese
Substitutions
You can substitute the cottage cheese for the ricotta.
If you like lots of cheese, try adding a little bit of grated romano cheese to the cheese mixture.
Add 1/2 cup of chopped onion to the spinach before cooking
Equipment
Oven
Rectangular baking dish
Large pot
Large skillet
Large bowl
Wooden spoon
Instructions
- Pre heat 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 fresh 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 9×13” casserole dish.
- Next add a layer of the spinach-broccoli mixture, followed by 3 lasagna noodles.
- On top of the noodles add another layer of bechamel sauce, spinach-broccoli mixture, ricotta and mozzarella. Add the next layer of noodles and repeat the layers as before with the remaining sauce, finishing the last layer with mozzarella.
- Bake uncovered 20 minutes. Serve with a fresh green salad and freshly grated parmesan cheese. Enjoy!
Cooking Tips
- Broccoli should be cooked just tender-crisp.
- Spinach should be sautéed just until wilted. It will continue to cook in the oven.
Serving
Provide grated Parmesan cheese and red pepper flakes on the side.
Pairs with
- Sauvignon blanc
- Pinot grigio
Goes well with
- Garlic bread, often served as an appetizer
- Fresh olive oil and vinegar salad
Storage Instructions
Cover the baking dish with aluminum foil or transfer remaining lasagna to an airtight container. Stores in the refrigerator up to three days.
Bragging Rights
We would love to see what you did with this recipe!
Comment below or share your photo @flavorportal / #flavorportal
Spinach and Broccoli Lasagna
Ingredients
- 2 tablespoons Butter
- 3 tablespoons Flour
- 3 cups Milk
- Salt and black pepper, to taste
- 1/4 teaspoon Nutmeg, freshly grated preferred
- 20 oz. Fresh Baby Spinach, chopped
- 2 tablespoons Extra Virgin Olive Oil
- 10 oz. Broccoli, cut into pieces and florets
- 12 Oven-Ready Lasagna Noodles, such as Barilla
- 1 cups Ricotta Cheese
- 2 cups Shredded Mozzarella Cheese
- 1/2 cups 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 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!