Spinach and Broccoli Lasagna
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.
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!