Best 10 Spinach And Broccoli Lasagna Recipes

BROCCOLI SPINACH LASAGNA

Steps:

• In a medium bowl, mix 2 cups of whole milk with 2 tbsp of all purpose flour (or cornstarch if gluten free lasagna), mix well and safe for later.
• Using a medium saucepan heat up oil and butter, add the onion, bell pepper, garlic and broccoli together and stir, cook for about 5-7 minutes stirring occasionally. Then add the salt, garlic powder, basil, oregano powder and black pepper.
• Cook for a few more minutes and add the milk, stir all together and add the spinach, cook for another 5 minutes mixing together and remove from heat.
• In a lasagna pan add a thin layer of the vegetables mix and cover with lasagna ready to bake sheets, then repeat the process, adding filling between the pasta sheets. Over the last layer add abundant cheese. Bake for 45 min at 350f.
• Enjoy with salad and garlic rolls!

BROCCOLI-SPINACH LASAGNA

Steps:

• Directions Preheat oven to 350°F. In large pot of boiling water, cook broccoli 1 minute. Rinse and drain. Add noodles to boiling water, and cook 2 minutes less than package directions. Drain. Meanwhile, in large skillet, heat oil. Add onion, bell pepper, garlic, ¼ tsp. each salt and pepper, and cook over medium-low heat until onion is golden, about 12 minutes. Stir in broccoli. Turn heat to medium, cook for about 3 minutes, until the broccoli turns a brighter green. Add spinach, stir, then remove from heat. Combine ricotta, mozzarella, 1 cup Parmesan, pesto and 1 tsp. salt and ½ tsp. pepper. In an oiled 9 by 13 inch pan, layer 4 noodles, ⅓ ricotta mixture and ½ vegetable mixture. Repeat. Finish with 4 noodles, ⅓ ricotta mixture and ⅓ cup Parmesan. Cover and bake 30 minutes. Uncover and bake an additional 25 minutes. Let stand 15 minutes before serving.

SPINACH LASAGNA

Steps:

• Heat the EVOO in a saucepot and add the butter. Add the garlic and cook, stirring, for 2 minutes. Add the tomatoes and crush them up a bit. Add the passata, a fat handful of torn basil leaves, the onion and some salt and pepper. Bring to a simmer and simmer for 40 to 45 minutes. Remove the onion and set the sauce aside.
• Separate the spinach while adding it to a mixing bowl. Add half of the mozzarella, the ricotta, 1 1/2 cups of the Parmigiano-Reggiano and the eggs yolks and mix to combine. Season with grated nutmeg, salt and pepper.
• Layer a little sauce into a lasagna pan and top with three flat lasagna sheets or four curly. Top with a little more sauce, and then half of the spinach and cheese mixture. Repeat with another layer, and end on top with lasagna sheets. Top with some sauce and the remaining mozzarella and Parmigiano-Reggiano.
• The lasagna can be stored before or after baking for a make-ahead meal, or baked to serve immediately. When baking the first time, bake at 375 degrees F, uncovered, from room temperature until cooked through and brown and bubbling on top, 60 to 70 minutes. If reheating, bake at 375 degrees F, covered, for 40 to 45 minutes.
• Let the lasagna rest 20 minutes before cutting. Serve with extra sauce on the side.

SPINACH AND BROCCOLI LASAGNA

Steps:

• 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. In a large skillet cook onion, and garlic in hot margarine till tender but not brown. Set aside. 3. Wash spinach and broccoli, pat dry. Coarsely chop spinach and broccoli. 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. 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. 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. 8 people

CREAMY BROCCOLI LASAGNA

Steps:

• Preheat oven to 350°. Cook noodles according to package directions. , Meanwhile, in a large saucepan, saute onion in butter until tender. Add flour, bouillon, garlic salt, pepper and thyme; stir until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Add broccoli; cook 3-5 minutes. Stir in cottage cheese and mushrooms. Drain noodles., In a greased 13x9-in. baking dish, layer 3 noodles, a third of the sauce and a third of the Swiss cheese. Repeat layers twice. , Bake, uncovered, 35-40 minutes or until bubbly and broccoli is tender. Let stand 10 minutes before cutting.

SPINACH-ARTICHOKE LASAGNA

Steps:

• Heat the oven to 400 degrees. Boil a kettle of water (an electric kettle works great here).
• Meanwhile, heat a medium saucepan over medium-high. Add the olive oil and artichoke hearts and cook, stirring occasionally, until the artichoke hearts fall apart, become jammy and start to brown at the edges, 10 to 15 minutes. Add the spinach, season with salt and pepper, and stir until considerably wilted, 2 to 3 minutes. Transfer to a large bowl and return the saucepan to the stove (no need to wash it out).
• Make the béchamel sauce: In the saucepan, melt the butter over medium heat. Whisk in the flour and cook, whisking constantly until smooth, 1 to 2 minutes. Still whisking constantly, slowly add the half-and-half. Raise the heat to high and bring to a simmer, whisking all the while, then immediately reduce the heat to continue simmering, now whisking occasionally, until the sauce thickens to the consistency of gravy, 10 to 20 minutes. Season generously with salt, pepper and nutmeg.
• Add half of the béchamel to the bowl with the artichokes. Stir to combine and cool slightly, for about 15 minutes. While the mixture cools, place the lasagna noodles in a large high-sided pan or dish, pour over the recently boiled water from the kettle and let soak until the noodles are softened but not soggy, about 15 minutes. Add the cottage cheese, Parmesan and egg to the artichoke mixture, season with salt and pepper and stir to combine.
• Assemble the lasagna: In an 8-inch square baking pan or dish, add enough béchamel to thinly coat the bottom. Put down a single layer of lasagna noodles, about 3 noodles, letting the ends rise up the edges of the pan. Spread half of the artichoke mixture evenly over the noodles. Turn the pan 90 degrees and put down another layer of lasagna noodles, again pressing the ends up against the edges of the pan. Spread half of the béchamel evenly over the noodles. Repeat these layers once more with the remaining lasagna noodles, artichoke mixture and béchamel, ending with the béchamel. Evenly sprinkle the mozzarella on top. (At this point, you can cover the lasagna and refrigerate it for up to 24 hours if not baking right away.)
• Bake the lasagna until the sauce is bubbling at the edges (especially in the corners of the pan), and the mozzarella and the exposed ends of the noodles are golden brown and crispy, 15 to 20 minutes. (Add more time if baking directly from the refrigerator.) Let cool for at least 30 minutes before slicing so that slices won't collapse when transferred to plates.

CREAMY SPINACH LASAGNA

Steps:

• Cook noodles according to package directions; drain. Meanwhile, preheat oven to 375 degrees. Coat 13x9-inch baking dish with cooking spray.
• In large bowl combine ricotta, pesto, eggs and Parmesan; stir in spinach. combine Alfredo sauce with wine.
• Arrange 3 noodles, overlapping slightly, in bottom of baking dish. Top with 1/2 of ricotta mixture, 1 cup mozzarella and 1/3 of sauce. Repeat with 3 noodles, remaining ricotta mixture, 1 cup mozzarella and 1/2 of the remaining sauce. Top with remaining 3 noodles, mozzarella and sauce. Sprinkle with breadcrumbs. Bake 45 minutes or until golden. Let stand 10 minutes before serving.

SIMPLE SPINACH LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large pot over medium heat saute spinach, onion, oregano, basil and garlic in the olive oil. Pour in spaghetti sauce and water; simmer 20 minutes. In a large bowl mix cottage cheese, mozzarella cheese, Parmesan cheese, parsley, salt, pepper and egg.
• Place a small amount of sauce in the bottom of a lasagna pan. Place 4 uncooked noodles on top of sauce and top with layer of sauce. Add 4 more noodles and layer with 1/2 sauce and 1/2 cheese mixture, noodles and repeat until all is layered, finishing with sauce.
• Cover with foil and bake in a preheated oven for 55 minutes. Remove foil and bake another 15 minutes. Let sit 10 minutes before serving.

SPINACH-BASIL LASAGNA

Steps:

• Preheat oven to 350°. Mix first 7 ingredients., Spread 1/2 cup pasta sauce into a greased 13x9-in. baking dish. Layer with 3 lasagna noodles, 3/4 cup ricotta mixture, 1 cup spinach, 1/2 cup mozzarella cheese and 2/3 cup sauce. Repeat layers twice. Sprinkle with remaining mozzarella cheese., Bake, covered, 35 minutes. Uncover; bake until lasagna is heated through and cheese is melted, 10-15 minutes. Let stand 5 minutes before serving. , Freeze option: Cover and freeze unbaked lasagna. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake lasagna as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

EASY TURKEY & SPINACH LASAGNA

Steps:

• Boil : Lg. Pot boil dried lasagna till tender. . . (follow package instructions) usually 20min's
• Drain cooked noodles and set aside.
• Prepare: vegetables to be thawed , tomato sauce
• In Lg Baking dish:
• { repeat layers 1 - 4 until level with brim on baking dish}.
• 1. pour 2cups sauce on bottom.
• 2. place enough lasagna noodles to barely cover sauce.
• 3. place broccoli and spinach to cover noodles.
• 4. shredded cheese's cover vegetables.
• Preheat: Oven 400'F.
• Cook: in a lg. skillet , cook turkey. add chopped onion , garlic powder, basil, thyme, seasoning salt and ground pepper. cook time : 20min's.
• Bake in oven covered for 35-45 minutes till cheese is melted -- uncover the last 10minutes to brown top layer of cheese.
• let sit 3minutes before serving.