Broccoli and Spinach White Lasagna

January 8, 2014


When I was in college, I had to take a combination psychology and sociology class for my scholarship. While the class was very strange and interesting, it wasn’t the most fun I ever had. The professors required (Maybe it was voluntary? I can’t imagine I would’ve volunteered if I hadn’t been forced) that we go to some sort of sociology conference that my university happened to be hosting.

Broccoli and Spinach White Lasagna

When I got there, all of the vegetarian meal tickets had been taken. I was pretty reserved to the fact that I would just not get to eat all day, but during lunch I somehow got the waiter to either give me someone else’s vegetarian lasagna or to scrounge up an extra slice (Sorry if someone went hungry because I ate theirs!). That lasagna helped me tune out whatever socio-babble I definitely wasn’t going to understand and face plant into perfection. I kid you not, this was the best lasagna of my life. I’ve been searching for a lasagna even half as amazing ever since. Thinking about it, I half wonder if I was subjected to some sort of strange sociological experiment 😉

Broccoli and Spinach White Lasagna

While this lasagna really doesn’t come close to that magical meal, it’s good in its own right. In fact, Josh raved about this. Seriously. He doesn’t rave. He shovels into his mouth and might say “yeah, it’s good” if I prod him hard enough. Apparently the secret to his taste buds involves Alfredo sauce, noodles, and Brussels sprouts.

Broccoli and Spinach White Lasagna
Prep time: 
Cook time: 
Total time: 

Serves: 8

  • 1½ c light Alfredo sauce (canned or homemade)
  • ½ tbsp. minced garlic
  • 1 c water (See note!)
  • salt and pepper
  • 8 oz mushrooms, sliced
  • 2 c finely chopped broccoli
  • 8 – 10 Brussels sprouts, thinly sliced
  • 1½ c fresh spinach
  • 1½ c shredded white cheese
  • 9 – 12 whole wheat or gluten free lasagna noodles (See note!)

  1. Preheat oven to 375 degrees F. Spritz a nonstick casserole dish with nonstick spray (9 x 13″ works best).
  2. Combine the Alfredo sauce, garlic, and water and season with salt and pepper. In a separate dish combine the mushrooms, broccoli, and Brussels.
  3. Spread a thin layer of sauce on the bottom of the dish. Top with the following layers: ⅓ of the noodles, ½ c spinach, ½ of the veggies, ½ c cheese, ⅓ remaining sauce. Repeat layer.
  4. Top with remaining noodles, sauce, and cheese. Garnish top with spinach, if desired.
  5. Cover with foil or a lid and bake for 45 minutes. Remove foil and bake an additional 15 minutes, until cheese is melty on top.
  6. Let cool for 10 minutes, then serve.

Nutritional estimate not included — will vary based on noodle and sauce selection.
The additional water will cook standard whole wheat or regular lasagna noodles — no preboil required! If using gluten free noodles, pre-cook noodles and reduce additional water to ½ c. Cook time can be reduced to 30 minutes covered, 15 minutes uncovered.
The sauce will mostly be absorbed by the noodles, but it will maintain the flavor. If you want a saucier lasagna, increase Alfredo sauce by ½ c.


Tagged with:

    Emily Feehery Jul 20, 2014

    Mmmmm!!!! Trying this on Thursday 🙂 This will be a perfect meal to eat before roller derby practice since it won’t sit TOO heavy but will be filling enough to keep me going (and has some carbs too).

    Gretchen @ Two Healthy Kitchens Jan 10, 2014

    Mmmmm…I love me a good lasagna recipe!! See – something good DID come out of that conference! And I, for one, am super glad you went! (Soc and Psych were not my fave classes, either. I feel your pain.)
    My hubby doesn’t give much feedback either!! Maybe it’s a guy thing!? I sit, perched on the edge of my seat staring as he takes each bite. How’s the texture? The temperature? The taste? Do you like it? Would you change anything about it? And he’s like, “Tastes good. Yep – I like it.” I hope my hubby raves about this when I make it! I’ll keep you posted! 🙂

    sprinklesandsauce Jan 08, 2014

    Great lasagna!

    cheri Jan 08, 2014

    Wow, this looks great! Will put this on the list.

    Em @ Love A Latte Jan 08, 2014

    This looks like heaven and I have a great vegan alfredo sauce recipe to go along with. I’m obsessed with lasagna right now.

      Kelly Jan 09, 2014

      Link? I’ve tried Happy Herbivore’s vegan alfredo and, while it was okay, I wasn’t super in love with it. I’d like to have a vegan alfredo recipe in my arsenal!

    Ashley @ Wishes and Dishes Jan 08, 2014

    This is such a creative lasagna. I’m trying to eat more veggies as a New Year resolution so this is perfect!

      Kelly Jan 08, 2014

      Thanks, Ashley! That’s a great resolution and I hope you find lots of inspiration in this lasagna 😉

    Becky @ Olives n Wine Jan 08, 2014

    Hmmm… I feel like you may have been a part of an experiment because it is odd to think that a conference would run out of veggie options! Either way, I am glad if it were an experiment that created this lovely piece of lasagna. It looks delicious and I love all of the veggies you tossed into the mix!

    marcie@flavorthemoments Jan 08, 2014

    This lasagna looks so delicious, and it’s packed with so many veggies that I love! I’ve never thought to add brussels sprouts to lasagna, and it sounds like a great idea!