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A close-up of a freshly baked vegetarian lasagna in a light green baking dish, layered with spinach, broccoli, ricotta, mozzarella, and béchamel sauce. A serving spatula lifts a neatly cut square of the lasagna to reveal the creamy green vegetable layers.
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Vegetarian Lasagna with Spinach and Broccoli

A creamy and cheesy Vegetarian Lasagna Recipe packed with spinach, broccoli, ricotta, mozzarella, and parmesan.
Course Main Dishes
Cuisine Italian
Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings 4
Calories 817kcal
Author Michelle Ordever

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
US Customary - Metric

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 9x13” 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!
    Baking dish filled with freshly baked vegetarian lasagna featuring layers of spinach, broccoli, ricotta, and béchamel sauce, with one slice being lifted to reveal creamy green vegetable layers. Melted mozzarella and golden cheese top the dish, with a white plate ready to serve in the foreground.

Nutrition

Calories: 817kcal | Carbohydrates: 67g | Protein: 43g | Fat: 44g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 145mg | Sodium: 854mg | Potassium: 1547mg | Fiber: 7g | Sugar: 12g | Vitamin A: 14957IU | Vitamin C: 103mg | Calcium: 961mg | Iron: 5mg