This creamy broccoli and spinach lasagna is a fantastic twist on the classic dish. Enjoy this veggie lasagna on meatless Monday or anytime you want a filling vegetarian dinner that is hearty and delicious.

Growing up in an Italian household, lasagna was often on the menu. To me, it is a comfort food staple. A funny story—when I began dating my husband way back in the 1980s, the first meal I ever made him was my lasagna. He told me after the fact that he knew right then he was going to marry me.

I guess what they say is true, the way to a man’s heart is through his stomach!

Today’s recipe isn’t for that fantastic lasagna that won over his heart, but instead, it is a creamy vegetable version with a bechamel sauce. Not traditional, but just as delicious.

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What is Bechamel?

Bechamel is a classic French sauce, also known as white sauce or cream sauce. It can be found in many favorites from chicken pot pie to souffle and scalloped potatoes. It has a huge appeal because it is both tasty and comforting.

Made from a simple roux, it is part of the 5 basic mother sauces, which also include Veloute, Espagnole, Tomato Sauce, and Hollandaise.

Bechamel vs. Alfredo

Many people confuse Bechamel and Alfredo simply because they are both white sauces. Bechamel is made of a base of butter, flour, and milk, while Alfredo starts with butter, heavy cream, and parmesan cheese.

For some other creamy dishes, give these recipes a try:

Cauliflower Au Gratin
Gnocchi with Butternut Squash
Sausage and Rapini Pasta
Chicken Wing Soup

Broccoli Spinach Lasagna

Ingredients:

12 oven-ready lasagna noodles
10 oz broccoli chopped
20 oz fresh baby spinach
1 cup ricotta cheese
2 cup shredded mozzarella cheese
½ cup pecorino romano cheese
2 tbsp olive oil
salt & pepper

White Sauce:
2 tbsp butter
3 tbsp flour
2½ cup milk
¼ tsp ground nutmeg
salt & pepper

Tools Needed:
large saucepan
large skillet
pot
mixing bowl
whisk

How to Make Creamy Vegetable Lasagna

Yes, there is a little prep work that goes into making a delicious lasagna, but it is very simple to do and well worth it.

Begin by making sure that your spinach and broccoli are both chopped. we are looking for bite-size pieces here. Not only for the obvious reason but also for conformity and even cooking. Also, have your mozzarella shredded and your pecorino romano grated.

Preheat the oven to 400°F.

To make the white cream sauce, melt the butter over medium heat in a large saucepan. Add in the all-purpose flour and whisk it until smooth. You’ll want to stir continuously while it cooks down to a light golden color, about 4-5 minutes.

Put the heat to medium-high and slowly whisk in the milk. Once it is well combined, simmer it over medium-low heat for about 10 minutes. Add in the nutmeg and season with salt & pepper, as desired.

Heat olive oil in a large skillet. Add the spinach and toss continuously until wilted. Spinach wilts quickly (should only take about a minute), so be sure not to overcook. Remove the pan from heat and set aside.

Meanwhile, boil a pot of lightly salted water. Add your chopped broccoli and cook for 3 minutes, or just until tender. Drain the broccoli and add it to a large mixing bowl. Toss the spinach into the broccoli bowl and season with salt & pepper, to your liking.

Grab your 9×13″ casserole dish and start layering your lasagna. First, coat the bottom of the dish with your white sauce. Next, add your vegetables. 

Now, add a layer of the no-boil lasagna noodles and cover them in your white sauce.

Add another layer of your broccoli and spinach, along with dollops of the ricotta cheese. No need to spread the ricotta.

Add your mozzarella atop the ricotta and then another layer of lasagna noodles. Repeat the entire process and sprinkle the top with your grated pecorino romano cheese.

Place into the oven, uncovered, for 20 minutes.

Variations

Vegetables: Feel free to switch up the vegetables to your liking. Red peppers and mushrooms make a tasty addition, as well.
Noodles: Use gluten-free, wheat, or veggie lasagna noodles to accommodate any dietary needs.
Ricotta: Use part-skim if preferred.
Sauce: Alfredo sauce also works well with this veggie lasagna.

Looking for a super quick Italian pasta dish that is ready in 20 minutes for those busy weeknights? Try my Pasta with Broccolini and Beans.

This cheesy and creamy broccoli and spinach lasagna is an easy-to-make satisfying meal any night of the week.

Did you give this homemade vegetable lasagna a try? Let me know in the comments below or snap a photo and tag @coolbeanliving on Instagram. I’d love to see it!