Vegetarian “Spinoccoli” Lasagna

May 10, 2023May 10, 20230 12
Vegetarian "Spinoccoli" Lasagna Recipe for a Healthy Meal
in Main

Prep

30 min

Cook

35 min

Ready In

1 hour 5 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 lb lasagna noodle ( dried , or no-boil )
olive oil
1 small onion , chopped
3 -4 cloves garlic , chopped
2 -3 teaspoons dried Italian seasoning
crushed red pepper flakes
2 packages frozen chopped spinach , thawed
1 bag frozen chopped broccoli , thawed
salt and pepper
2 containers ricotta cheese
1/4 cup flat leaf parsley , chopped
3 eggs , lightly beaten
1/2 cup grated parmesan cheese or 1/2 cup pecorino romano cheese , your choice
4 cups your favorite tomato sauce
1 lb mozzarella cheese , shredded
grated parmesan cheese or romano cheese , for lasagna layers
extra tomato sauce , for serving
grated cheese , for serving

Nutrision Information

Servings Per Recipe
8
Calories
553
Sugar
10g
Fat
30g
This vegetarian "Spinoccoli" lasagna recipe is a healthy twist on the classic lasagna dish. It combines the flavors of spinach and broccoli with ricotta cheese and tomato sauce to create a delicious and nutritious meal that is perfect for any day of the week. This recipe is perfect for vegetarians, but can also be enjoyed by meat-eaters looking for a healthier alternative to traditional lasagna. With a balance of protein, carbs, and vegetables, this dish is sure to be a crowd-pleaser at any family dinner or potluck.

Instructions

1.Preheat the oven to 375°F.
2.Cook lasagna noodles in a large pot of salted boiling water, adding a splash of olive oil to keep them separated. Cook for 8-10 minutes or until al dente. Drain well and set aside.
3.While the noodles are cooking, heat some olive oil in a large skillet over medium-high heat. Add the onion and garlic, and sauté until soft and fragrant. Add the Italian seasoning and red pepper flakes and stir well.
4.Add the spinach and broccoli to the skillet and sauté for about 3 minutes until soft and wilted. Season with salt and pepper to taste.
5.In a separate bowl, mix together the ricotta cheese, parsley, eggs, grated parmesan cheese, salt, and pepper.
6.Spread about 1/2 cup of tomato sauce on the bottom of a 9x13-inch baking dish. Arrange a layer of lasagna noodles over the sauce, followed by a layer of ricotta mixture, followed by a layer of the spinach and broccoli mixture, and a layer of mozzarella cheese. Repeat layers until all ingredients are used, ending with a layer of mozzarella cheese on top.
7.Cover the baking dish with foil and bake for 20-25 minutes, or until the cheese is melted and bubbly. Remove the foil and bake for an additional 10 minutes until the cheese is golden brown. Let cool for a few minutes before slicing and serving with extra tomato sauce and grated cheese.

PROS

This vegetarian lasagna is a healthy and nutritious meal that is packed with vitamins and minerals.

It’s a great way to get your daily dose of vegetables, protein, and carbs in one dish.

It’s easy to make and can be prepared ahead of time.

CONS

This recipe can be time-consuming to prepare, especially if you’re making the tomato sauce from scratch.

The lasagna can be a bit dry if not enough tomato sauce is used.

It can be challenging to get all the layers to fit in the baking dish.

HEALTH & BENEFITS

This vegetarian lasagna is a great way to get your daily dose of vegetables, with both spinach and broccoli included in the recipe.
Spinach is high in vitamins A and C, iron, and calcium, while broccoli is high in fiber and vitamin C.
The ricotta cheese in this recipe also provides protein and calcium.

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