Spinach & Broccoli Lasagna

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Spinach & Broccoli Lasagna is a dish that is packed with nutrients and flavor. Spinach is a leafy green vegetable that is rich in vitamins A, C, and K. It also contains iron and calcium. Broccoli is another nutrient-dense vegetable that is high in vitamins C and K.

Contains fiber and folic acid

It also contains fiber and folic acid. Together, these two vegetables make a lasagna that is not only healthy but also delicious. The lasagna can be made with either white or whole wheat noodles. It can be served with a side of salad or garlic bread. Spinach & Broccoli Lasagna is a dish that the whole family will enjoy.

Low in calories and fat

Both vegetables are also low in calories and fat. This makes them a great choice for people who are trying to lose weight or maintain a healthy weight. In addition, Spinach and broccoli lasagna are a good source of protein. This makes them a perfect option for vegetarians or people who are trying to reduce their meat intake. So if you're looking for a nutritious and delicious meal, Spinach and broccoli lasagna is a great choice.

Ingredients

Ingredients:

2 tablespoon Butter
3 tablespoon Flour

3 Cup Milk ( alternative - unsweetened coconut milk)
Salt and black pepper, to taste
¼ teaspoon Nutmeg, freshly grated preferred

20 oz. Fresh Baby Spinach, chopped
2 tablespoon Extra Virgin Olive Oil
10 oz. Broccoli, cut into pieces, and florets

12 Oven-Ready Lasagna Noodles, such as Barilla
1 cup Ricotta Cheese
2 cups Shredded Mozzarella Cheese

½ Cup Freshly Grated Parmesan Cheese

Directions

Directions:

reheat the oven to 400°F.

Melt butter in a large saucepan over medium heat. Sprinkle with flour and whisk it into the butter until it is smooth. Continue stirring and cook for 5-7 minutes or until the roux turns a light golden color.
Turn up the heat to medium-high and slowly add milk while whisking it until it thickens and combines. Then, gently simmer over medium-low heat for 10-20 minutes until the raw flour taste has disappeared and you have a smooth sauce at the desired thickness.
Add salt, pepper and nutmeg to taste.

In a large skillet, heat olive oil. Add spinach and cook until wilted. Do not overcook. Remove from heat and set aside.
Meanwhile, put (slightly salted) water in a pot on the stove to boil. When it boils, add broccoli. Cook for 2-3 minutes until just tender-crisp. Do not overcook. Drain broccoli in a colander and add to a large mixing bowl.
Cut the broccoli into chunks. Add the spinach and stir to combine. Season with salt and pepper to taste.

Put a light layer of bechamel sauce on the bottom of a 9x13” casserole dish.
Next, add a layer of the spinach-broccoli mixture. Then, add three 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. Finish with mozzarella.