Go Back
Spinach Broccoli White Lasagna A Creamy, Comforting Meatless Classic

Spinach & Broccoli White Lasagna

Czarryy
A fresh twist on vegetable lasagna featuring layers of tender spinach, crisp broccoli, creamy béchamel sauce, and a blend of cheeses. Perfect for Meatless Monday or any time you want a hearty, veggie-forward comfort dish.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 25 minutes
Course Main Course
Cuisine Italian-Inspired, Vegetarian
Servings 4 Servings
Calories 420 kcal

Equipment

  • Large saucepan
  • Large skillet
  • Pot for boiling broccoli
  • 9x13-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 sauce
    Melt 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 spinach
    In 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 9x13-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.
  • Serve
    Sprinkle 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.
Keyword broccoli lasagna, creamy white lasagna, meatless lasagna, spinach lasagna, vegetarian pasta bake