Vegetarian Lasagna Recipe with Spinach and Broccoli
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Looking for a delicious and satisfying Vegetarian Lasagna Recipe? This one is for you!
This green veggie version is a fantastic twist on traditional vegetable lasagna, featuring fresh spinach and broccoli.
It’s a hearty, flavor-packed dish that’s perfect for Meatless Monday or any night of the week—keep reading to get all the delicious details!
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Vegetarian Lasagna Recipe:
Number of Servings: 4
Prep Time: 1 hour | Cook Time: 25 minutes
Total Time: 1 hour 25 minutes
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Why You’ll Love This Vegetarian Lasagna Recipe
- Convenient and Time-Saving: Made with oven-ready lasagna noodles, eliminating the need for an extra step of boiling.
- Flavorful and Comforting: Loaded with a creamy béchamel sauce, mozzarella cheese, ricotta cheese, and freshly grated parmesan cheese.
- Perfect for Meatless Mondays and Meal Prep: This veggie lasagna freezes well and makes delicious leftovers for busy weeknights or gatherings.
Vegetarian Lasagna
Our vegetarian lasagna recipe is filled with broccoli, spinach, and three types of cheese. Even if you usually make a meat-filled lasagna, this vegetable version is a delicious plant-based option.
Our Spinach Ricotta Lasagna Roll-Ups, Deconstructed Vegetable Lasagna, and Baked Eggplant Pesto Stacks are all tasty dishes to make for Meatless Mondays.
You can prepare this broccoli and spinach lasagna in advance, making it great for both everyday meals and entertaining. Scroll past the recipe card to see our Dinner Party Menu suggestions!
Ingredients for Vegetable Lasagna
The ingredients and tools for this recipe are conveniently linked to online retailers, including Amazon, Amazon Fresh, Instacart, and Walmart. The quantities are in the recipe card.
- Fresh Produce: Baby Spinach, Broccoli
- Dairy & Chilled: Butter, Milk, Ricotta Cheese, Shredded Mozzarella, Freshly Grated Parmesan
- Pantry: Flour, Salt, Black Pepper, Olive Oil
- Whole Nutmeg—Use freshly grated instead of ground nutmeg for the best flavor.
- Oven-Ready Lasagna Noodles
The complete list of ingredients, along with their measurements, is provided on the recipe card. The Purple Pumpkin Blog uses both cups and weighted measurements in its recipes, making American cups and kitchen food scales valuable tools for trying all the recipes. We provide measurements in US customary, imperial, and metric units. Still, it’s essential to note that while you can combine cup measurements with weighted measures, never mix US customary/imperial units (pounds, ounces, pints, etc.) with metric units (kilograms, grams, liters, etc.).
Substitutions and Variations
- Mix things up by adding other veggies, such as sautéed mushrooms, diced bell peppers, grated carrots, or sliced zucchini.
- Add Italian seasoning, a pinch of red pepper flakes, fresh basil, or fresh parsley for more herby flavor.
- To create a vegan version, substitute dairy ingredients with plant-based milk, vegan ricotta, and vegan mozzarella.
- If you can’t find oven-ready lasagna sheets, use the regular kind and remember to boil lasagna noodles before assembly.
Recipe Tips
- You will need a 9×13” baking dish to cook the lasagna.
- Cook the broccoli until just tender, and the spinach until just wilted. They will continue to cook in the oven.
- Stir your béchamel sauce constantly to avoid lumps.
- Allow the lasagna to rest for a few minutes before slicing for cleaner, more manageable servings.
Storing Leftovers
With all leftovers, ensure the food looks and smells okay before consuming.
- Cool (within 1-2 hours), then transfer to an airtight container and store in the refrigerator for up to 4 days.
- To reheat, cover the dish with a piece of foil and place it in a 350°F/180°C/Gas 4 oven. Remove foil for the last few minutes. The time required to reheat will depend on the quantity of leftovers you have.
- Individual portions can be reheated in the microwave, but be mindful of them drying out.
Freezing Instructions
A fully baked lasagna freezes exceptionally well, making it ideal for meal prep.
- Cool completely. Wrap tightly in a double layer of plastic wrap and/or aluminum foil to help prevent freezer burn and eliminate unwanted odors from the freezer.
- To keep track of your food storage, label it with the dish name, freezing date, thawing instructions, and reheating instructions.
- Store in the freezer for up to 3 months.
- To defrost, unwrap and place it in the refrigerator to thaw overnight (or for at least 12 hours).
- Reheat until piping hot throughout.
Food Safety
- Safe Minimum Internal Temperature Chart for Cooking
- For the most up-to-date advice on storing and freezing foods, consult the Food Standards Agency in your country: Food Standards Agency (UK) | Food Safety (USA) | Food Inspection Agency (Canada) | Food Standards (AU and NZ).
Vegetarian Lasagna Recipe: Step-by-Step
Here’s our quick visual guide. Continue scrolling for the printable recipe card.
- Make the bechamel sauce in a saucepan.
2. Cook the broccoli and spinach, then combine them in a bowl.
3. Create the first layer of lasagna with bechamel, noodles, vegetables, and cheese.
4. Create the second layer of lasagna.
5. Create the final layer of lasagna.
6. Bake in the oven until golden.
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Printable Vegetarian Lasagna Recipe Card
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Vegetarian Lasagna with Spinach and Broccoli
Ingredients
For the Bechamel Sauce
- 2 tablespoons butter
- 3 tablespoons flour
- 3 cups milk
- Salt and black pepper to taste
- ¼ teaspoon nutmeg freshly grated preferred
Remaining Ingredients
- 20 oz fresh baby spinach chopped
- 2 tablespoons olive oil
- 10 oz broccoli cut into pieces and florets
- 12 oven-ready lasagna noodles
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- ½ cup freshly grated parmesan cheese
Instructions
- Preheat oven to 350°F/180°C/Gas 4.
- Melt the butter in a large saucepan over medium heat. Sprinkle with flour and whisk into the butter until smooth. Continue stirring and cook for 5-7 minutes or until the roux has turned a light golden color.
- Increase the heat to medium-high and slowly whisk in the milk until the mixture is thickened and combined.
- Gently simmer over medium-low heat for 10-20 minutes until you achieve a smooth sauce at your desired thickness. Season with salt, pepper, and freshly grated nutmeg.
- Heat the olive oil in a large skillet over medium heat. Add the spinach and continue to toss and stir until wilted. Do not overcook. Remove from heat and set aside.
- Meanwhile, bring a pot of lightly salted water to a boil. Add broccoli and cook for 2-3 minutes until just tender. Do not overcook.
- Drain broccoli in a colander and chop into rustic, bite-size chunks. Add to a mixing bowl with the wilted spinach. Season with salt and pepper and stir to combine.
- Add a light layer of the bechamel sauce to the bottom of a 9×13” baking 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, spoonfuls of 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!
Nutrition
Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Dinner Menu Suggestions
You’ve made the main dish, but what about other courses? Here are additional recipes to create a menu for a dinner party or a special meal:
- Appetizer: Vegetarian Stuffed Mushrooms
- Soup: Asparagus Soup
- Salad: Caprese Salad with Balsamic Glaze
- Side Dish: Cheesy Garlic Bread
- Beverage: Italian Margarita
- Dessert: Tiramisu – With A Twist