Green Monster Lasagna Recipe

Lasagna

 

 

Who doesn’t love lasagna?! It’s simple to prepare, a great way to get some veggies and always super filling. This easy Green Monster lasagna recipe is one of my personal favorites. It’s packed with broccoli, spinach and artichoke and made super creamy by adding cauliflower to the sauce. Oh and did I mention, there’s a TON of cheese? So obviously, it’s super delicious. I hope you enjoy it as much as I  do!

P.s. Don’t love broccoli, spinach or artichoke? Honestly, you barely taste it, but you can always switch out these veggies for whatever ones you like. Having some trouble thinking of some? Check out the food table towards the bottom of A Simple Guide to a Balanced Diet for some inspiration!

 

 

Ingredients:
1/2 head boiled broccoli cut into bite size pieces
1/2 head boiled cauliflower
1 can quartered artichoke hearts
1 cup frozen spinach or 1/2 bag fresh spinach
1 tbsp minced garlic
1 box lasagna
16 oz ricotta cheese
1 8oz bag shredded Italian blend cheese
1 8oz bag shredded parmesan cheese
3 cups shredded mozzarella and/or gruyere cheese
2 cups whole milk
4 tbsp butter
4 tbsp AP flour
oil for cooking
salt & white pepper to taste

 

Instructions:

  1. Preheat oven to 350 degrees.

Green Monster Lasagna

2. Place pan over medium heat. Add oil, garlic and spinach. Cook for about 5 minutes. Chop finely and set aside.

Green Monster Lasagna

3. I personally like to cut the quartered artichokes into smaller pieces, but you don’t have to!

4. Next, you’ll want to boil pasta noodles following box instructions. Set aside.

Green Monster Lasagna

For the Sauce

5. Blend milk and cooked cauliflower in a blender until smooth. Set aside. In a pot, melt butter over medium heat. Add flour and whisk for 30 seconds. The mixture should stay white. Slowly add the milk mixture while constantly whisking. Bring to a boil. Be sure to keep stirring so the bottom does not burn. In addition to the milk mixture, you’ll want to add the spinach and season with salt and white pepper. Stir well.

Green Monster LasagnaGreen Monster Lasagna Green Monster Lasagna

6. Assembling in a 9 x 9 pan will make about 4 layers.

Green Monster Lasagna

7. Spread a thin layer of sauce on the bottom of the pan. Lay out the pasta with the sides slightly overlapping.

Green Monster Lasagna

8. Spoon ricotta and lightly spread over pasta. Sprinkle the artichoke and broccoli evenly, then each of the cheeses. Press down the layer firmly with your hands, then spread sauce.

Green Monster Lasagna

9. Repeat, the steps starting with the pasta and making sure to press down each layer as you go.

10. Skip the sauce on the second to last layer and instead layer pasta. This will be your top pasta layer. Spread the rest of your sauce and ricotta over the pasta. Sprinkle the remaining cheeses evenly.

Green Monster Lasagna

11. Cook in the oven for about an hour uncovered. If top starts becoming too dark, cover with foil and continue cooking until sauce is bubbling on the sides. Let lasagna rest for 15 minutes before enjoying!

Green Monster Lasagna

 

Make this Green Monster Lasagna into a balanced meal!

Enjoy by including cooked ground sausage or cooked chicken in this recipe and serve with applesauce!

 

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Lasagna

Green Monster Lasagna
Ingredients
  • 1/2 head boiled broccoli cut into bite size pieces
  • 1/2 head boiled cauliflower
  • 1 can quartered artichokes hearts
  • 1 cup frozen spinach or 1/2 of a bag of fresh spinach
  • 1 tbsp minced garlic
  • 1 box lasagna pasta
  • 16 oz ricotta cheese
  • 1 8 oz bag Italian cheese blend
  • 1 8 oz bag shredded parmesan cheese
  • 3 cups shredded mozzarella and/or gruyere cheese
  • 2 cups whole milk
  • 4 tbsp butter
  • 4 tbsp AP flour
  • Oil for cooking
  • salt & white pepper to taste
Instructions
  1. Preheat oven to 350 degrees.

  2. Place pan over medium heat. Add oil, garlic and spinach. Cook for about 5 minutes. Set aside. 

  3. Boil pasta noodles following box instructions. Set aside.

  4. For the sauce: 


    Blend milk and cooked cauliflower in a blender until smooth. Set aside.

    In a pot, melt butter over medium heat. Add flour and whisk for 30 seconds. The mixture should stay white. Slowly add the milk mixture while constantly whisking. Bring to a boil. Be sure to keep stirring so the bottom does not burn. Add spinach and season with salt and white pepper. Stir well. 

  5. Assembling in a 9x9 pan will make about 4 layers. 

  6. Spread a thin layer of sauce on the bottom of the pan. Lay out the pasta with the sides slightly overlapping. 

  7. Spoon ricotta and lightly spread over pasta. Sprinkle the artichoke and broccoli evenly, then each of the cheeses. Press down the layer firmly with your hands, then spread sauce. 

  8. Repeat, the steps starting with the pasta and making sure to press down each layer as you go. 

  9. Skip the sauce on the second to  last layer and instead layer pasta. This will be your top pasta layer. Spread the rest of your sauce and ricotta over the pasta. Sprinkle the remaining cheeses evenly. 

  10. Cook in the oven for about an hour uncovered. If top starts becoming too dark, cover with foil and continue cooking until sauce is bubbling on the sides. Let lasagna rest for 15 minutes before enjoying!

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