Broccoli spinach lasagna

DifficultyIntermediate

Vegetables and greens are good for you. Weather you like them or not, they are good for you. Regardless of your eating habits. If you are vegan or a junk food eater, if you work out or you don’t, science can’t deny that veggies and greens make you feel good, make you feel strong and how they taste, and how you eat them, how you prepare them everyday can be simple and delicious

So take your veggies and try new things, add more methods and flavors into your everyday cooking and make them taste good, this way, not only you are feeding your body healthy nutrients, you are also feeding your soul. 

This recipe is easy, fast and delicious. Spinach and broccoli are great to cook with, high amounts of calcium and vitamins. Make it extra creamy and cheesy using dairy products or if you wish to make this a fantastic vegan meal substitute the milk over veggie broth and the cheese with vegan options.

Yields1 Serving
Prep Time10 minsCook Time45 minsTotal Time55 mins

 2 cups Whole milk or veggie broth
 2 tbsp All purpose flour ( or cornstarch if gluten free)
 1 tbsp Pure Olive Oil
 1 tbsp Butter (or margarine)
 ½ cup Chopped sweet onion
  cup Minced bell pepper
 4 Minced garlic cloves
 2 cups Washed and chopped broccoli
 2 cups Washed ready to use spinach
 1 tsp Garlic powder
 1 tsp Dried Basil
 ½ tsp Oregano powder
 1 tsp Salt
 ½ tsp White pepper
 1 Lasagna oven ready pasta sheets (gluten free options available)

1

In a medium bowl, mix 2 cups of whole milk with 2 tbsp of all purpose flour (or cornstarch if gluten free lasagna), mix well and safe for later.

2

Using a medium saucepan heat up oil and butter, add the onion, bell pepper, garlic and broccoli together and stir, cook for about 5-7 minutes stirring occasionally. Then add the salt, garlic powder, basil, oregano powder and black pepper.

3

Cook for a few more minutes and add the milk, stir all together and add the spinach, cook for another 5 minutes mixing together and remove from heat.

4

In a lasagna pan add a thin layer of the vegetables mix and cover with lasagna ready to bake sheets, then repeat the process, adding filling between the pasta sheets. Over the last layer add abundant cheese. Bake for 45 min at 350f.

5

Enjoy with salad and garlic rolls!

Beverage pairing: White Torrontes wine, Chakana estate selection 2018 

Music pairing: Olafur Arnalds, Happiness does not wait

Ingredients

 2 cups Whole milk or veggie broth
 2 tbsp All purpose flour ( or cornstarch if gluten free)
 1 tbsp Pure Olive Oil
 1 tbsp Butter (or margarine)
 ½ cup Chopped sweet onion
  cup Minced bell pepper
 4 Minced garlic cloves
 2 cups Washed and chopped broccoli
 2 cups Washed ready to use spinach
 1 tsp Garlic powder
 1 tsp Dried Basil
 ½ tsp Oregano powder
 1 tsp Salt
 ½ tsp White pepper
 1 Lasagna oven ready pasta sheets (gluten free options available)

Directions

1

In a medium bowl, mix 2 cups of whole milk with 2 tbsp of all purpose flour (or cornstarch if gluten free lasagna), mix well and safe for later.

2

Using a medium saucepan heat up oil and butter, add the onion, bell pepper, garlic and broccoli together and stir, cook for about 5-7 minutes stirring occasionally. Then add the salt, garlic powder, basil, oregano powder and black pepper.

3

Cook for a few more minutes and add the milk, stir all together and add the spinach, cook for another 5 minutes mixing together and remove from heat.

4

In a lasagna pan add a thin layer of the vegetables mix and cover with lasagna ready to bake sheets, then repeat the process, adding filling between the pasta sheets. Over the last layer add abundant cheese. Bake for 45 min at 350f.

5

Enjoy with salad and garlic rolls!

Broccoli spinach lasagna
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