This vegetable lasagna is alternative take on the traditional dish with a delicious broccoli and spinach option.
Serves four. Cook time 25 minutes
Ingredients:
2 Tablespoons of Butter/Marg
3 Tablespoons of Flour of choice
3 Cups of Dairy or OatMilk
Salt and black pepper to taste
1/4 teaspoon of Nutmeg
20 oz. Fresh Spinach chopped
2 Tablespoons Extra Virgin Olive Oil
10 oz. Broccoli cut into pieces and florets
12 Oven-Ready Lasagna Noodles
3 Cups of Grated Cheese of choice
Directions:
Preheat oven to 400°F.
Melt butter in a large saucepan over medium heat. Sprinkle with flour and whisk into butter until smooth. Continue stirring and cook 5-7 minutes.
Increase heat to medium-high and slowly whisk in milk until thickened and combined. Gently simmer over medium-low heat 10-20 minutes until raw flour taste has disappeared and a smooth sauce results at desired thickness.
Season with salt, pepper and nutmeg.
In a very large skillet, heat olive oil. Add spinach and continue to toss and stir until wilted. Do not over cook. Remove from heat and set aside.
Meanwhile, bring a pot of lightly salted water to a boil. Add broccoli and cook 2-3 minutes until just tender-crisp. Do not over cook. Drain broccoli in colander and add to a large mixing bowl.
Chop broccoli into rustic chunks. add spinach and stir to combine. Season with salt and pepper to taste.
Add a light layer of bechamel sauce to the bottom of a 9×13” casserole dish.
Next add a layer of the spinach-broccoli mixture, followed by 3 lasagna noodles.
Top the noodles with a layer of bechamel sauce, spinach-broccoli mixture, adding liberal amounts of grated cheese of choice. Add 3 more noodles and repeat the layers as before finishing with more cheese.
Bake uncovered for 20 minutes. Serve with a fresh green salad and freshly grated cheese. Enjoy!
Thank you Gina.
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