Spinach And Broccoli Lasagna Recipe

Name: Spinach And Broccoli Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 dried lasagna noodles; 1 large chopped onion; 4 cloves garlic, minced; 2 tablespoons of butter or margarine; 1 package of fresh spinach, chopped; 1 package of fresh broccoli, chopped; 1 15-ounce container of ricotta cheese 1 cup shredded mozzarella cheese; 1 cup grated parmesan or Romano cheese, divided into two half cups; 2 beaten eggs; 1 teaspoon dried basil, crushed; 1 teaspoon of dried oregano, crushed; 1 30.5-ounce jar of meatless spaghetti sauce; 1 3-quart rectangular baking dish

Servings: persons

9 dried lasagna noodles
1 large chopped onion
4 cloves garlic, minced
2 tablespoons of butter or margarine
1 package of fresh spinach, chopped
1 package of fresh broccoli, chopped
1 15-ounce container of ricotta cheese 1 cup shredded mozzarella cheese
1 cup grated parmesan or Romano cheese, divided into two half cups
2 beaten eggs
1 teaspoon dried basil, crushed
1 teaspoon of dried oregano, crushed
1 30.5-ounce jar of meatless spaghetti sauce
1 3-quart rectangular baking dish

1
1. Cook lasagna noodles for 10 to 12 minutes or till tender but still firm. Drain noodle and rinse with cold water. Lay out noodles on a few plates so that they don't stick to each other.
2
2. In a large skillet cook onion, and garlic in hot margarine till tender but not brown. Set aside.
3
3. Wash spinach and broccoli, pat dry. Coarsely chop spinach and broccoli.
4
4. In large bowl stir together spinach, broccoli, ricotta cheese, mozzarella cheese, 1/2 cup parmesan or Romano cheese, eggs, basil, oregano, and a couple pinches of pepper.
5
5. Spread just enough of the spaghetti sauce to cover the bottom of the baking dish. Arrange 3 lasagna noodles over sauce. Layer with 1/2 the spinach and broccoli mixture and 1 cup of the spaghetti sauce. Repeat layers, ending with noodles. Spread remaining spaghetti sauce over top of noodles. Sprinkle the remaining 1/2 cup of parmesan or Romano cheese.
6
6. Bake, covered, in a 325 degree oven for 20 minutes. Uncover and bake about 10 minutes more or till heated through. Let stand 10 minutes before serving.
7
8 people

1181

kcal

Calories

Fat

179

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 9 dried lasagna noodles, 1 large chopped onion, 4 cloves garlic, minced, 2 tablespoons of butter or margarine, and more.

Yes, Spinach And Broccoli Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spinach And Broccoli Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions