Reimagine family comfort food with this beautiful Lasagna with Asparagus & Broccoli, a fresh, green twist on a classic favorite. This recipe layers tender vegetables with a creamy white sauce and savory cheeses for a meal that’s both indulgent and wonderfully nourishing. It’s the perfect way to bring a touch of springtime to your table, any time of year.

🕒 TIME

Prep time: 20 min
Cook time: 30 min
Total: 50 min

👨👩👧👦 Servings: 4–6

🛒 INGREDIENTS

• 9 lasagna sheets (regular or whole wheat)
• 1 bunch asparagus, trimmed
• 2 cups broccoli florets
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 2 tbsp butter
• 2 tbsp flour
• 2 ½ cups milk (or a plant-based alternative)
• 1 ½ cups grated mozzarella cheese
• ½ cup grated Parmesan cheese
• Salt, black pepper, and a pinch of nutmeg

👩🍳 PREPARATION

1. Prepare the vegetables: Preheat your oven to 375°F (190°C). Gently steam or blanch the asparagus and broccoli for 3–4 minutes until they are just tender but still bright green. Chop about two-thirds of the asparagus, leaving the rest whole for the top.
2. Make the creamy béchamel sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for one minute. Gradually pour in the milk, whisking constantly until the sauce is smooth and has thickened. Season with salt, pepper, and a pinch of nutmeg.
3. Combine sauce and aromatics: In a separate small pan, heat the olive oil and sauté the onion and garlic until soft. Add this mixture to the white sauce along with half of the mozzarella and Parmesan cheese. Stir until the cheese is melted and the sauce is creamy.
4. Assemble the lasagna: Spread a thin layer of sauce in the bottom of a baking dish. Arrange a single layer of lasagna sheets on top. Cover with more sauce, then scatter some broccoli florets and chopped asparagus. Repeat the layers, finishing with a final layer of sauce.
5. Bake to perfection: Neatly arrange the whole asparagus spears on the top layer and sprinkle generously with the remaining mozzarella and Parmesan. Bake uncovered for 25–30 minutes, until the cheese is golden, bubbly, and irresistible. Let it rest for 5-10 minutes before slicing.

💡 Vitalicious Tip:
Use no-boil lasagna sheets to save time and a step. They cook perfectly in the oven with the moisture from the sauce, making assembly even easier for a busy weeknight.

💚 NUTRITIONAL BENEFITS

• A Celebration of green veggies: Packed with asparagus and broccoli, this lasagna is rich in vitamins, fiber, and antioxidants that support overall family health.
• Comforting & wholesome: This dish offers the comforting satisfaction of a classic lasagna in a lighter, vegetable-forward way that nourishes without feeling heavy.
• A good source of calcium: The combination of milk and cheese provides a wonderful source of calcium, essential for strong bones and happy, growing bodies.

🌸 VARIATION / OPTION

For a delicate, fresh flavor, stir the zest of one lemon into the béchamel sauce along with the cheese. It brightens up the whole dish and pairs beautifully with the green vegetables.

🌞 SERVING SUGGESTION

Let the golden, bubbly lasagna rest for a few minutes before slicing into generous squares. Serve with a simple side salad of mixed greens. It’s a beautiful, complete meal that creates a perfect Mama Vitalicious moment of shared warmth and joy. 💚

Discover more healthy and family-friendly ideas in our Vita-Meals section!

Frequently Asked Questions