Best Spinach and Broccoli Lasagna that is loaded with nutritious veggies, creamy white sauce and gooey cheese, this will be one your family's favorite comfort foods with a bit of a heathy twist.
In a large pot, add enough water for broccoli and begin to boil over high heat.
In a medium bowl, combine ricotta, parmesan and mozzarella cheese together.
Make the Roux - Bechemel Sauce
In a large saucepan, melt butter over medium heat. Add flour and whisk into butter until smooth. Cook and continue stirring for 5-7 minutes or until roux mixture turns a light golden brown color.
Increase heat to medium-high and slowly whisk in milk until thickened. Reduce heat to medium-low and simmer for 10-20 minutes until the sauce is smooth and creamy.
Season with salt, pepper and nutmeg.
Cook Spinach
Add olive oil to a large skillet over medium-high heat. Once hot, add spinach and toss until it begins to wilt. Do not overcook. Remove from heat and set aside.
Cook Broccoli
Once water in large pot is boiling, add broccoli and cook 2-3 minutes until just tender-crisp. Do not overcook. Drain broccoli in colander and add to a large mixing bowl.
Assemble the Lasagna
Roughly chop broccoli. Add wilted spinach and stir lightly to combine. Season with salt and pepper to taste.
Add a light layer of bechamel sauce to the bottom of the pan, using back of spoon to cover all corners.
Place 3 sheets of (uncooked) lasagna pasta, covering the sauce. Add 1/3 of the spinach-broccoli mixture, spreading evenly. Next, gently spread 1/3 of the cheese mixture on top of veggies.
Repeat layers 2 more times.
Sprinkle a light layer of additional mozzarella cheese on top.
Bake and serve
Bake uncovered 25 minutes or until the cheese is bubbly and top is golden brown. Depending on your oven you may have to b a couple extra minutes to the bake time.
Serve with a fresh green salad and freshly grated parmesan cheese.