Spinach and broccoli lasagna is a delicious, healthy recipe that is perfect for any occasion. This dish is made with whole wheat noodles, spinach, broccoli, ricotta cheese, and mozzarella cheese.
A healthier alternative to traditional lasagna
It is a great option for those who are looking for a healthier alternative to traditional lasagna. Spinach and broccoli lasagna can be made ahead of time and refrigerated or frozen for later. This dish can also be made in large batches and served for a crowd. Spinach and broccoli lasagna is a versatile dish that can be tailored to your taste. Whether you are looking for a nutritious meal or hearty comfort food, this recipe is sure to please.
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 sources 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.
- 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
- Preheat 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.
- Bake for 20 minutes. Serve with a fresh green salad and freshly grated Parmesan cheese. Enjoy!