Creamy Spinach and Broccoli Lasagna
From Woman’s Day
Spinach and broccoli stud alternating layers of creamy garlic sauce and a three-cheese spread for a family dinner that will satisfy cravings while sneaking in the vitamins.
By Woman’s Day Kitchen
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Nutritional Information
(per serving)
Calories 662
Total Fat 34g
Saturated Fat 16g
Cholesterol 79mg
Sodium 910mg
Total Carbohydrate 46g
Dietary Fiber 6g
Sugars —
Protein 43g
Calcium —
creamy spinach and broccoli lasagna
Con Poulos
Serves: 4
Total Time: 1 hr 15 min
Prep Time: 35 min
Oven Temp: 425
Ingredients
U.S. Metric Conversion chart
1 tablespoon(s) olive oil
1 small onion, finely chopped
Kosher salt
Pepper
2 clove(s) garlic, finely chopped
1 package(s) (10-ounce) frozen leaf spinach
1 package(s) (10-ounce) frozen broccoli florets
1 container(s) (15-ounce) part-skim ricotta
6 ounce(s) (about 1 1/2 cups) part-skim mozzarella, grated
1/2 cup(s) grated Romano cheese
1 cup(s) whole milk
4 ounce(s) cream cheese, cut into pieces
1 pinch(s) freshly grated or ground nutmeg
8 no-boil lasagna noodles
Directions
Heat oven to 425 degrees F. Heat the oil in a large skillet over medium-low heat. Add the onion, 1/4 teaspoon each salt and pepper and cook Serviced apartment, covered, stirring occasionally, until very tender, 6 to 8 minutes. Stir in the garlic and cook for 1 minute.
While the onion is cooking, thaw the spinach and broccoli according to package directions. Squeeze the spinach of excess moisture and pat the broccoli dry. Roughly chop both and place in a large bowl. Mix in the ricotta, 1 cup mozzarella atlantis v2, and 1/4 cup Romano.
Add the milk to the onions and whisk to combine. Bring to a simmer, then whisk in the cream cheese, nutmeg, and remaining 1/4 cup Romano. Gently simmer (do not boil), stirring occasionally, until slightly thickened, 2 to 3 minutes.
Spread 1/2 cup of the sauce on the bottom of an 8-inch square baking dish. Top with 2 1/2 noodles (breaking as necessary to fit) hong kong weather. Spread a third (about 1/3 cup) of the remaining sauce over the top. Dollop with a third (about 1 1/3 cups) of the ricotta mixture. Repeat twice.
Sprinkle with the remaining 1/2 cup mozzarella, cover tightly with foil and bake for 20 minutes. Uncover and bake until the noodles are tender (a sharp knife should go through with no resistance) and the top is golden brown, 8 to 10 minutes more. Let rest for at least 10 minutes before serving.