Healthy Spinach & Broccoli Ricotta Lasagna
This wholesome lasagna is made with layers of tender pasta, creamy ricotta cheese blended with sautéed spinach and broccoli, and a light marinara sauce. It’s hearty yet balanced—perfect for a family dinner or meal prep.
⏱ Time:
Prep Time: 30 minutes
Cook Time: 40 minutes
Rest Time: 10 minutes
Total Time: 1 hour 20 minutes
Ingredients
For the Veggie Ricotta Filling:
1 tbsp olive oil
3 garlic cloves, minced
1 small onion, finely chopped
4 cups fresh spinach (or 1 box frozen, thawed and squeezed)
2 cups broccoli florets, finely chopped
1 cup part-skim ricotta cheese
1/2 cup plain Greek yogurt or cottage cheese (optional for creaminess)
1/4 cup grated Parmesan (optional)
1 egg (or egg white), beaten
1/4 tsp nutmeg
Salt and pepper to taste
For Assembly:
9 whole wheat or regular lasagna noodles (or no-boil)
2 cups marinara sauce (low-sugar or homemade)
1–1½ cups shredded mozzarella (part-skim preferred)
Fresh basil or parsley, for garnish
Instructions:
1. Prepare the Veggie Filling:
1. Heat olive oil in a skillet over medium heat.
2. Sauté onion for 3–4 minutes until soft. Add garlic, then spinach and broccoli.
3. Cook until spinach is wilted and broccoli is tender (about 5–6 minutes). Let cool slightly.
4. In a bowl, mix ricotta, Greek yogurt (if using), Parmesan, nutmeg, egg, salt, and pepper.
5. Stir in the cooled spinach-broccoli mixture.
2. Boil the Noodles (if needed):
Cook noodles in salted water until al dente. Drain and lay flat on a towel.
3. Assemble the Lasagna:
1. Preheat oven to 375°F (190°C).
2. In a 9×13” baking dish, spread 1/2 cup marinara sauce on the bottom.
3. Layer 3 noodles, then spread 1/3 of the ricotta filling, then 1/3 cup sauce.
4. Repeat for 3 layers total: noodles → filling → sauce.
5. Finish with noodles, top with remaining sauce and mozzarella.
4. Bake:
Cover with foil and bake for 25 minutes.
Uncover and bake an additional 15 minutes until bubbly and cheese is golden.
Let rest 10 minutes before slicing.
Notes & Tips:
Make it gluten-free? Use gluten-free lasagna noodles.
Extra veggies? Add sautéed mushrooms, zucchini, or shredded carrots.
Make ahead: Assemble the day before and refrigerate. Add 10–15 extra minutes when baking from cold.
Low-dairy version: Use dairy-free ricotta or tofu-based ricotta and omit mozzarella or use vegan cheese.
❓ Frequently asked questions FAQ:
Q: Can I freeze it?
A: Yes! Bake, cool completely, then freeze in portions. Reheat at 350°F covered until hot.
Q: Can I use frozen broccoli and spinach?
A: Absolutely—just thaw and squeeze out extra moisture before mixing.
Q: Can I skip the egg?
A: Yes, but the ricotta filling will be a bit looser. You can use 1 tbsp ground flax + 3 tbsp water instead.
Nutrition information
Calories: ~290
Protein: 18g
Carbs: 27g
Fat: 12g
Fiber: 5g
Sugar: 4g