Spinach Broccoli White Lasagna: A Creamy, Comforting Meatless Classic
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Lasagna has a special place in the world of comfort food. With its bubbling cheese, tender layers of pasta, and rich sauce, it’s a dish that gathers people around the table and lingers in memory long after the plates are cleared. But while traditional lasagna often stars a red tomato-based sauce with ground meat, this Spinach Broccoli White Lasagna offers a fresh, green twist on the classic.
Featuring tender spinach, crisp broccoli, a silky béchamel sauce, and a blend of cheeses, this dish is a hearty yet lightened-up option perfect for Meatless Monday, a cozy family dinner, or an elegant vegetarian centerpiece.
Why White Lasagna?
The creamy béchamel base sets this lasagna apart. Instead of the tangy acidity of tomato sauce, béchamel brings a velvety, mellow richness that allows the vegetables to shine. When paired with the nutty undertone of Parmesan and the melty pull of mozzarella, you get a dish that’s indulgent yet fresh—comforting without feeling heavy.
White lasagna recipes are especially popular in Italian-inspired home cooking because they provide versatility. You can showcase seasonal vegetables, incorporate fresh herbs, and tailor the dish to your preferences while still capturing the essence of lasagna’s layered comfort.
Ingredients You’ll Need
Béchamel Sauce
- 2 tbsp butter – Foundation for the roux.
- 3 tbsp flour – Thickens the sauce.
- 3 cups milk – Whole milk for creaminess.
- Salt & pepper – To taste.
- ¼ tsp nutmeg – Classic Italian touch for béchamel.
Vegetable Filling
- 20 oz baby spinach, chopped – Tender, leafy freshness.
- 2 tbsp olive oil – For sautéing spinach.
- 10 oz broccoli florets & stems, chopped – Adds crunch and earthiness.
Lasagna Layers
- 12 oven-ready noodles – No-boil makes prep simpler.
- 1 cup ricotta cheese – Creamy, tangy balance.
- 2 cups mozzarella, shredded – Melty goodness.
- ½ cup Parmesan, grated – Nutty and savory, perfect for finishing.
Step-by-Step Instructions
Step 1: Preheat the Oven
Set to 400°F. Grease a 9×13-inch baking dish.
Step 2: Make the Béchamel Sauce
Melt butter in a saucepan over medium heat. Add flour and whisk to form a smooth roux. Cook 5–7 minutes until golden. Slowly whisk in milk and continue cooking 10–20 minutes until thickened. Season with salt, pepper, and nutmeg.
Step 3: Cook the Spinach
In a skillet, heat olive oil. Add spinach and sauté until just wilted—about 1–2 minutes. Remove from heat.
Step 4: Blanch the Broccoli
Cook broccoli in salted boiling water for 2–3 minutes until tender-crisp. Drain, chop into rustic chunks, and combine with spinach. Season lightly.
Step 5: Assemble the Lasagna
Spread a thin layer of béchamel on the dish bottom. Add a layer of spinach-broccoli mix, then 3 noodles. Top with béchamel, vegetables, ricotta, and mozzarella. Repeat layers, ending with béchamel and mozzarella on top.
Step 6: Bake to Golden Perfection
Bake uncovered for 20–25 minutes until bubbling and golden on top.
Step 7: Serve & Enjoy
Sprinkle Parmesan before serving. Pair with a crisp green salad or garlic bread for a complete meal.
Pro Tips & Variations
- Don’t overcook vegetables – They’ll soften further while baking.
- Add color – Mix in shredded carrots or red peppers for sweetness and vibrancy.
- Go whole-grain – Use whole-wheat lasagna noodles for extra fiber.
- Herby Ricotta – Mix ricotta with parsley, basil, or thyme for fresh notes.
- Make Ahead – Assemble, cover, and refrigerate up to 24 hours before baking.
Nutritional Value (Per Serving, Approx.)
- Calories: 420 kcal
- Protein: 22g
- Carbs: 48g
- Fat: 17g
- Saturated Fat: 9g
- Cholesterol: 50mg
- Sodium: 480mg
- Fiber: 5g
- Sugar: 8g
A balanced dish, rich in protein and fiber while still indulgent enough for comfort.
Serving Ideas
Here’s how you can serve your Spinach Broccoli White Lasagna to make it look and taste amazing:
Family-Style
Keep it simple and cozy: serve the dish straight from the baking dish at the table. Everyone can help themselves, making it perfect for casual dinners or weeknight meals.
Plated Elegance
For a fancier presentation, cut the dish into clean, even squares and plate individually. Add extra Parmesan on top and a fresh basil leaf for a bright, restaurant-worthy touch.
Serving it family-style keeps things relaxed, while plated elegance and wine pairing make it feel like a special occasion. It’s versatile and fits any dining mood.
Perfect Pairings for Spinach Broccoli White Lasagna
Fresh & Crisp Side
Quick and Easy Mediterranean Pasta Salad for Busy Weeknights
This salad adds brightness and crunch that balances the lasagna’s creaminess. The Mediterranean herbs and tangy flavors complement the mild spinach-broccoli filling.
Hearty Protein Boost
Thick-Cut Pork Chops with Roasted Grapes & Fennel
If you want to make the meal more robust, these pork chops bring sweet, savory, and earthy notes that pair beautifully with the lasagna’s creamy layers.
Cozy Veggie Side
Deliciously Healthy Roasted Apple Cauliflower Mash with Crispy Brussels Sprouts
The cauliflower mash is light but comforting, while the crispy Brussels sprouts add texture and balance to the lasagna’s richness.
Refreshing Drink
Whip Up the Perfect Frozen Strawberry Margarita in Minutes
The sweet-tart strawberry flavor and icy chill provide the perfect palate refresher after a cheesy bite.
Sweet Bread Finish
Deliciously Moist Pecan Zucchini Bread Recipe You Must Try
End the meal on a sweet, nutty note. This bread is moist but not too heavy, making it a wonderful contrast to the lasagna while keeping the cozy vibe.
Together, these pairings turn your Spinach Broccoli White Lasagna into a complete experience: fresh, hearty, balanced, and satisfying from start to finish.
Storage & Reheating
Refrigerate – Store in the fridge for 3–4 days.
Freeze – Wrap tightly and freeze up to 2 months.
Reheat – Bake covered at 350°F until warmed through (20–25 minutes).
Cultural & Seasonal Notes
This lasagna leans on Italian inspiration while embracing the flexibility of modern vegetarian cooking. Spinach and broccoli make it a bright, spring-like dish, but it’s equally cozy in the colder months when fresh greens bring a welcome freshness to hearty meals.
Lasagna is often seen as a celebration dish, one that symbolizes gathering. With this version, you’re not only honoring that tradition but also embracing lighter, vegetable-forward eating without sacrificing comfort.
Spinach & Broccoli White Lasagna
Equipment
- Large saucepan
- Large skillet
- Pot for boiling broccoli
- 9×13-inch casserole dish
- Whisk and spatula
Ingredients
- 2 tablespoons butter
- 3 tablespoons flour
- 3 cups milk
- Salt and freshly ground black pepper, to taste
- ¼ teaspoon nutmeg (freshly grated preferred)
- 20 ounces fresh baby spinach, chopped
- 2 tablespoons extra virgin olive oil
- 10 ounces broccoli florets and stems, cut into small pieces
- 12 oven-ready lasagna noodles (such as Barilla)
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- ½ cup freshly grated Parmesan cheese
Instructions
- Preheat oven – Set oven to 400°F.
- Prepare béchamel sauceMelt butter in a saucepan over medium heat. Stir in flour and whisk until smooth. Cook 5–7 minutes until golden. Slowly whisk in milk and cook until thick and creamy, 10–20 minutes. Season with salt, pepper, and nutmeg.
- Cook spinachIn a large skillet, heat olive oil. Add spinach and stir until just wilted. Remove from heat.
- Blanch broccoli In a pot of salted boiling water, cook broccoli for 2–3 minutes until tender-crisp. Drain well, chop into rustic chunks, and mix with spinach. Season lightly.
- Assemble lasagna Spread a thin layer of béchamel sauce on the bottom of a greased 9×13-inch baking dish. Add a layer of spinach-broccoli mixture, then 3 noodles. Top with béchamel, vegetables, ricotta, and mozzarella. Repeat layers, finishing with béchamel and mozzarella on top.
- Bake Place uncovered in the oven for 20–25 minutes, or until bubbling and golden.
- ServeSprinkle with Parmesan before serving. Pairs beautifully with a crisp green salad.
Notes
Pro Tips & Variations
- Don’t overcook the spinach or broccoli—they’ll continue cooking in the oven.
- Add shredded carrots or red bell peppers for extra color and sweetness.
- Use whole-wheat noodles for added fiber.
- For a richer dish, layer in extra ricotta mixed with fresh herbs.
- Make ahead: Assemble, cover, and refrigerate up to 24 hours before baking.
FAQ: Common Questions
1. Can I use frozen spinach?
Yes—thaw and drain it well before use.
2. What if I don’t have oven-ready noodles?
Cook regular lasagna sheets until al dente, then assemble.
3. Can I add more cheese?
Of course! Double the ricotta or mozzarella for an ultra-indulgent bake.
4. Is there a vegan option?
Yes—use plant-based milk, vegan cheese, and olive oil instead of butter.
5. Can I prepare it in advance?
Yes—assemble up to a day ahead and refrigerate until ready to bake.
Final Thoughts
This Spinach Broccoli White Lasagna is the kind of meal that bridges indulgence and nourishment. It’s creamy, cheesy, and hearty, yet packed with fresh greens that bring brightness and balance. Perfect for vegetarians and anyone craving a comforting pasta bake with a twist, this dish proves that lasagna doesn’t always need red sauce to be unforgettable.
Serve it for weeknight dinners, holiday gatherings, or potlucks—it’s bound to be a crowd-pleaser every time.
