Vegetarian Spinoccoli Lasagna
Indulge in layers of flavor with this Vegetarian Spinoccoli Lasagna, a hearty meatless twist on a classic Italian favorite. Bursting with nutrient-packed spinach and tender broccoli, this dish combines fresh vegetables with creamy ricotta, gooey mozzarella, and a tangy marinara sauce for the perfect balance of richness and zest. The dish is enhanced with fragrant garlic and Italian seasoning, creating a comforting, crowd-pleasing meal that's as satisfying as it is wholesome. Perfect for weeknight dinners or special occasions, this vibrant lasagna is easy to prepare and bakes to golden, bubbly perfection. Whether you're a seasoned vegetarian or simply looking for a veggie-forward comfort food recipe, this lasagna will delight your taste buds and leave your guests asking for seconds.
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Recipe Information
Ingredients
- 9 pieces lasagna noodles
- 3 cups broccoli florets
- 4 cups baby spinach
- 2 cups ricotta cheese
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 piece large egg
- 4 cups marinara sauce
- 2 pieces garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried Italian seasoning
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package directions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Add broccoli florets to the skillet and cook for 3–4 minutes until lightly softened. Add spinach and cook until wilted, about 2–3 minutes. Season with salt, black pepper, and Italian seasoning, then remove from heat.
In a medium bowl, combine ricotta cheese, 1 cup of shredded mozzarella, grated Parmesan, and the egg. Mix until smooth and well combined.
Spread 1 cup of marinara sauce evenly on the bottom of a 9x13-inch baking dish.
Lay 3 lasagna noodles over the sauce. Spread one-third of the ricotta mixture over the noodles. Top with one-third of the spinach and broccoli mixture, followed by 1 cup of marinara sauce.
Repeat the layering process twice more: noodles, ricotta mixture, vegetables, and marinara sauce.
For the final layer, top with the remaining 3 noodles, spread marinara sauce, and sprinkle with the remaining 2 cups of shredded mozzarella cheese.
Cover the dish tightly with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 20 minutes, or until the cheese is bubbly and golden.
Let the lasagna cool for 10 minutes before slicing. Serve warm and enjoy!
Nutrition Facts
Calories |
4662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.3 g | 263% | |
| Saturated Fat | 99.1 g | 496% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 808 mg | 270% | |
| Sodium | 7950 mg | 346% | |
| Total Carbohydrate | 471.5 g | 171% | |
| Dietary Fiber | 35.9 g | 128% | |
| Total Sugars | 42.0 g | ||
| Protein | 262.3 g | 525% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 5779 mg | 445% | |
| Iron | 28.5 mg | 158% | |
| Potassium | 1511 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
