This hearty vegetarian lasagna with spinach and broccoli is a wholesome twist on the classic comfort dish. Layers of tender lasagna noodles, creamy cheeses and vibrant greens come together with fragrant herbs and a pinch of Himalayan pink salt for a flavorful, satisfying meal. Perfect for weeknight dinners or special gatherings, it’s a dish that will make even meat-lovers come back for seconds.
Vegetarian Lasagna With Spinach and Broccoli
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Ingredients
- 1 lb. Lasagna noodles
- 1-1/2 cups mozzarella cheese
- 1 cup ricotta cheese
- 1/3 cup Parmesan cheese shredded
- 2 eggs beaten
- 2 cups broccoli chopped
- 3 cups spinach leaves torn
- 1 Tbsp. dried oregano
- 2 Tbsp. fresh basil chopped or torn Pinch pink sea salt
- Pepper to taste
- Salt to taste
- Avocado oil
Instructions
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Preheat oven to 400 degrees F.
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In oiled or sprayed baking dish, cover pan with boiled or no-cook lasagna noodles.
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In mixing bowl, beat eggs. Then add cheeses, salt and pepper. Mix well to combine.
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Add layer of mixture to cover noodles, then add layer of broccoli, spinach and basil.
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Add another layer of noodles, followed by mixture, then broccoli, spinach and basil.
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Add one more layer of each and finish by covering with mixture and extra oregano.
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Bake approximately 20 minutes. Rotate pan at 10-minutes.
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Remove from oven and let cool for couple of minutes. Garnish with fresh basil leaves and extra Parmesan.
Notes
Nutrition
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