Easy Vegetarian Lasagna With Spinach and Broccoli
Your search for a simple vegetarian lasagna ends here! This recipe features spinach lasagna with a generous amount of broccoli, three cheeses, basil, and your choice of red sauce (store-bought or homemade marinara work great!). It’s so delicious, you’ll forget it’s meatless. We’ve used frozen veggies for convenience since they’re pre-cooked, but feel free to add other vegetables, like sautéed peppers and mushrooms, to your tomato sauce for an extra nutrient boost. We also chose Pecorino Romano over classic Parmesan for a sharper flavor (no bland vegetarian dishes here!). P.S. If you're craving a meat lasagna, be sure to try our favorite lasagna with meat sauce.
Ingredients
- 1 10-oz package frozen leaf spinach, thawed
- 1 10-oz package frozen broccoli florets, thawed
- 1 16-oz container part-skim ricotta
- 2 cloves garlic, pressed
- 1/2 c. fresh basil, chopped
- 6 oz. part-skim mozzarella, grated (about 1 1/2 cups), divided
- 1/4 c. plus 2 Tbsp grated Pecorino Romano cheese, divided
- 1 1/2 c. marinara sauce
- 6 no-boil lasagna noodles
Instructions
- Heat oven to 425°F. Squeeze spinach of excess moisture and pat broccoli as dry as possible. Chop both and place in large bowl. Add ricotta, garlic, basil, 1 cup mozzarella, and ¼ cup pecorino and mix to combine.
- Spread ½ cup marinara on bottom of 8-inch square baking dish. Top with 2 noodles. Spread one-third (about ⅓ cup) of remaining sauce over top. Dollop with one-third (about 1 cup) of ricotta mixture. Repeat. Place remaining 2 noodles on top; spread with remaining sauce and dollop with remaining ricotta mixture.
- Sprinkle with remaining ½ cup mozzarella and 2 Tbsp pecorino, cover tightly with an oiled piece of foil (to prevent sticking) and bake 15 minutes. Uncover and bake until noodles are tender and top is golden brown, 8 to 10 minutes.
Tried this recipe?Let us know how it was!