Easy Vegetarian Lasagna With Spinach and Broccoli

Name: Easy Vegetarian Lasagna With Spinach and Broccoli
Total time: 50 min
Yield: 4
Ingredients: 1 10-oz package frozen leaf spinach, thawed; 1 10-oz package frozen broccoli florets, thawed; 1 16-oz container part-skim ricotta; 2 cloves garlic, pressed; 1/2 c. fresh basil, chopped; 6 oz. part-skim mozzarella, grated (about 1 1/2 cups), divided; 1/4 c. plus 2 Tbsp grated Pecorino Romano cheese, divided; 1 1/2 c. marinara sauce; 6 no-boil lasagna noodles

This tasty veggie lasagna will fill you right up.

By The Good Housekeeping Test KitchenUpdated: Jan 1, 2019

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Mike Garten

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Yields:

Total Time:

50 mins

Your search for an easy vegetarian lasagna stops right here! This particular recipe, which features spinach lasagna with a healthy dose of broccoli, three cheeses, basil, and your favorite red sauce (store-bought or homemade marinara sauce work perfectly!) will make you forget all about meat. We opted for frozen veggies because they are already cooked, but you can load this lasagna with other vegetables, too. Sauté peppers and mushrooms, and then stir into your tomato sauce for an extra boost of nutrients. We also picked Pecorino Romano instead of your classic Parmesan for a sharper flavor (no bland vegetarian recipes, thank you very much!). P.S. If you're looking for the best meat lasagna, try our favorite lasagna with meat sauce.

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Ingredients

1
10-oz package frozen leaf spinach, thawed
1
10-oz package frozen broccoli florets, thawed
1
16-oz container part-skim ricotta
2
cloves garlic, pressed
1/2 cup
fresh basil, chopped
6 oz.
part-skim mozzarella, grated (about 1 1/2 cups), divided
1/4 cup
plus 2 Tbsp grated Pecorino Romano cheese, divided
1 1/2 cups
marinara sauce
6
no-boil lasagna noodles

Directions

1. Step 1Heat oven to 425°F. Squeeze spinach of excess moisture and pat broccoli as dry as possible. Chop both and place in large bowl. Add ricotta, garlic, basil, 1 cup mozzarella, and ¼ cup pecorino and mix to combine.
2. Step 2Spread ½ cup marinara on bottom of 8-inch square baking dish. Top with 2 noodles. Spread one-third (about ⅓ cup) of remaining sauce over top. Dollop with one-third (about 1 cup) of ricotta mixture. Repeat. Place remaining 2 noodles on top; spread with remaining sauce and dollop with remaining ricotta mixture.
3. Step 3Sprinkle with remaining ½ cup mozzarella and 2 Tbsp pecorino, cover tightly with an oiled piece of foil (to prevent sticking) and bake 15 minutes. Uncover and bake until noodles are tender and top is golden brown, 8 to 10 minutes.