Spinach and Broccoli Lasagna – Recipes for Meatless Mondays

Are you ready for Meatless Monday? This Spinach and Broccoli Lasagna is the perfect recipe to make.

This veggie lasagna is a delicious option and a delightful change from the traditional vegetable lasagna that uses tomato sauce. A lot of people who love lasagna find this particular recipe for Spinach and Broccoli Lasagna just as delicious as the traditional one. This has the classic inclusion of creamy ricotta cheese, mozzarella, and parmesan. I’d love to know what you’ll think of this incredibly tasty recipe.

What Can I Serve with Spinach and Broccoli Lasagna?

Thinking of pairing a side dish with this Spinach Lasagna? Try these:

• Breadsticks
• Leafy salad
• Garlic bread
• Roasted vegetables like Roasted Potatoes, Curry Roasted Carrots with Honey

Kitchen Notes & Tips

• Feel free to add in other vegetables such as shredded carrots or red pepper for color if you desire.
• 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 Time: 25 minutes
Servings: 4

Ingredients for Spinach and Broccoli Lasagna

• 2 T. Butter
• 3 T. Flour
• 3 C. Milk
• Sea 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 cups of Mozzarella Cheese, shredded
• 1/2 cup Parmesan Cheese, freshly grated

How To Make Spinach and Broccoli Lasagna

#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 for 5-7 minutes or until the roux turns a light golden color.

#3. Increase heat to medium-high heat and slowly whisk in milk until thickened and combined. Gently simmer over medium-low heat for 10-20 minutes until the raw flour taste has disappeared and a smooth sauce results at the desired thickness. 

#4. Season with salt, pepper and nutmeg.

#5. Wash spinach and broccoli thoroughly. 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.

#6. 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 a colander and add to a large mixing bowl. 

#7. Chop broccoli into rustic chunks. Add fresh spinach and stir to combine. Season with salt and pepper to taste. 

#8. Add a light layer of bechamel sauce or white sauce to the bottom of a 9×13” casserole dish.

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

#10. On the last layer, add bechamel sauce, spinach-broccoli, and cheese mixture on top of the noodles. Add 3 more lasagna sheets and repeat the layers with the remaining sauce. Finish it with the remaining mozzarella.

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

Other Pasta Recipes to Try

If you’ve enjoyed this vegetarian lasagna recipe, you might also like:

• Creamy Italian Pasta Salad
• Tortellini Antipasto Pasta Salad
• Lemon Shrimp Scampi with Pasta
• Baked Italian Meatballs with Pasta

Did you enjoy this delicious lasagna recipe? Don’t forget to share it with your friends and loved ones! Make sure to follow me on social media to stay updated on my latest posts.

Kitchen Gadgets To Make Cooking Easy

Click here to see the full list of my favorite affordable kitchen gadgets that make cooking easy! See our favorite time-saving kitchen gadgets on our Amazon Storefront. As an Amazon Associate, I earn from qualifying purchases.

Sign Up for Our Email List

Have more delicious recipes like this Spinach and Broccoli Lasagna recipe sent straight to your inbox! We also share lifestyle ideas for shopping, travel, pets & more. We would love to connect with you.

Sign up for our emails and know we respect your privacy and will never share your email with anyone else.

Want to remember this? PIN it for Later!

Don’t forget to share this Spinach and Broccoli Lasagna recipe with your friends and loved ones. If you are on social media, I would love to connect with you on Facebook, Instagram, Pinterest, or Twitter. Just click on the links to visit my profile. Leave a message and I will follow you back!

Have you tried this recipe? Let me know what you think in the comments! Click here to see all my recipes.

Spinach and Broccoli Lasagna

Lori

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.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 25 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Main Course

Cuisine American

Servings 4

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. Mozzarella Cheese , Shredded
• 1/2 C. Parmesan Cheese , Freshly Grated

Instructions

 

• Preheat the 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 for 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 for 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 a 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 for 20 minutes. Serve with a fresh green salad and freshly grated parmesan cheese.  Enjoy!

Keyword Dinner