Broccoli spinach lasagna

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

⅓ 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)

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.

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.

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.

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.

Enjoy with salad and garlic rolls!

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Broccoli spinach lasagna