Spinach Broccoli Lasagna Dinner

Try Spinach Broccoli Lasagna for a Meatless Monday Meal! This dish is packed full of vitamins and nutrients that are essential for raising a healthy family. Plus, it’s simply delicious!

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Try Spinach Broccoli Lasagna for a Meatless Monday Meal! This dish is packed full of vitamins and nutrients that are essential for raising a healthy family. Plus, it's simply delicious!

How many times have you come home from work or after a long day, only to realize that you forgot to defrost meat for dinner? *Me, frantically waving my hand*

I can’t even begin to count the number of times this happens in a month. For me, this tends to happen a lot for Monday. Considering how #MeatlessMonday is often trending on social media, it’s safe to say that I’m not alone in this.

That’s why I enjoy having a few meatless meal options that use on-hand ingredients from my cabinets and freezer. My family’s favorite green vegetables include broccoli and spinach, so that’s why I chose these two for the dish. But if you have other vegetables on hand, including (but not limited to!) carrots, peppers, mushrooms, kale, squash, zucchini, and more.

Spatula lifting lasagna out of the pan, displaying the delicious, savory vegetable layers

Equipment & Supplies You’ll Need:

  • Large saucepan
  • Whisk
  • Skillet
  • Large pot
  • Colander
  • Knife
  • Cutting Board
  • 9 x 13 Casserole Dish
  • Spatula
Plated Spinach Broccoli Lasagna with a bite on a fork

Ingredients to Make Spinach Broccoli Lasagna:

  • Butter
  • Flour
  • Milk
  • Salt and black pepper
  • Nutmeg
  • Fresh Baby Spinach
  • Extra Virgin Olive Oil
  • Broccoli
  • Oven-Ready Lasagna Noodles
  • Ricotta Cheese
  • Shredded Mozzarella Cheese
  • Freshly Grated Parmesan Cheese

How to Make Spinach Broccoli Lasagna:

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 9×13” casserole dish.

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

Top the noodles with a layer of the 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!

Freshly grated Parmesan cheese on top of a square of lasagna
Try Spinach Broccoli Lasagna for a Meatless Monday Meal! This dish is packed full of vitamins and nutrients that are essential for raising a healthy family. Plus, it's simply delicious!

Spinach Broccoli Lasagna

Yield: 4 Servings
Prep Time: 1 hour
Cook Time: 25 minutes
Total Time: 1 hour 25 minutes

Try Spinach Broccoli Lasagna for a Meatless Monday Meal! This dish is packed full of vitamins and nutrients that are essential for raising a healthy family. Plus, it's simply delicious!

Ingredients

  • 2 Tablespoons Butter
  • 3 Tablespoons Flour
  • 3 cups Milk
  • Salt and black pepper, to taste
  • ¼ 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 cup Ricotta Cheese
  • 2 cups Shredded Mozzarella Cheese
  • 1⁄2 cup 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 the 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!

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 822Total Fat: 36gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 88mgSodium: 1000mgCarbohydrates: 85gFiber: 9gSugar: 13gProtein: 43g

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Try Spinach Broccoli Lasagna for a Meatless Monday Meal! This dish is packed full of vitamins and nutrients that are essential for raising a healthy family. Plus, it's simply delicious!

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